Healthy Carrot Cake

Here's another recipe developed by my mom (and tweaked a little bit by me!) for a yummy carrot cake. My dad always requests carrot cake for his birthday. My mom came up with a new recipe this year to accommodate our dietary restrictions. Everyone enjoyed it so much that I wanted to share it with all of you!

Cake Ingredients
1 1/2 c Gluten Free Pantry All-Purpose Flour
1/2 c oat flour
2 t baking soda
1/2 t salt
1 t cinnamon, heaping
1/2 t ginger

4 eggs
1 1/4 c sugar
1/4 c canola oil
3/4 c unsweetened applesauce
6 large organic carrots (or 3 c carrots, grated)

3/4 c pecans, chopped

Directions
Preheat oven to 350 degrees. Mix first six dry ingredients until well blended. In a separate bowl, beat together eggs and sugar. In a blender combine oil, applesauce, and carrots cut into pieces. Blend until smooth. (I find that blending the carrots with the oil and applesauce is much easier than grating them by hand. If you prefer to grate your carrots, omit the blender step.) Combine the dry ingredients with the wet ingredients. Mix well. Add pecans and mix.

Pour into a greased and floured bundt pan. Bake at 350 degrees for 45 minutes. Cool for 20 minutes. Remove from pan and cool.

Frosting Ingredients

1/2 c Smart Balance

1/2 carton tofu cream cheese

1 t vanilla

1 t orange juice

3 c powdered sugar

Blend all in mixing bowl until smooth. Frost cooled cake.