The Best Ever Carrot Cake

Chef Flight Attendant's Note:

To make this a healthier choice for carrot cake, I changed a few things, added a few things and deleted some. It is the most incredibly moist carrot cake you'll ever eat, IF you don't over-cook it. It will do muffins as well, but they will not rise high like normal muffins. They will be somewhat flat, but the taste is still wonderful.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 1.0 cake

• 1/2 cup flour
• 1 cup whole wheat flour
• 1 cup oats, uncooked
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup sugar
• 1 1/2 cups brown sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/2 cup oil
• 1 cup applesauce
• 4 eggs, beaten
• 3 cups grated carrots
• 1/4 cup coconut
• 1/2 cup raisins
• 1/4 cup molasses

Directions:

1. Combine all dry ingredients.
2. Combine all the wet ingredients.
3. Mix the two together.
4. Bake in three 8" layers at 350 for 25-30 minutes.
5. I use large muffin tins to make the muffins and it will yield about 6 muffins. Fill the muffin tin FULL.