in the kitchen: apple-carrot cake

I have an abundance of carrots and apples in my fridge. I’m leaving town on Thursday morning and will have house guests until then, which means either I need extra stuff to feed them with, or I have to balance eating out with not letting my fridge go to waste. Also, I’ve been trying to taste things lately that I’ve always thought I hated, because I was an incredibly picky eater as a kid (except for, ironically, just about anything made from wheat). One of the things I have always found disgusting is carrot cake.

No more, no more. This morning I used this recipe from Simply Sugar and Gluten Free, with a couple modifications. First, I had brown sugar, so I used that. Also, you don’t need a VitaMix. I only have a small food processor, so I threw everything into my Osterizer instead, and damn if that blender can’t do anything it puts its mind to. It made a great pulp in just a few minutes. I subbed all-purpose flour for sorghum flour. Aside from that, it’s all like it was on the original website, and it was amazing! Even my non-dietarily restricted neighbor thought it was amazing.

No photo today, sorry. But go make it! It was the perfect thing to help me transition from sweet stuff to semi-sweet, because the sweet is all natural, and you don’t feel guilty when you’re having a third piece when you know a large amount of the bread is carrots and apples.

2 responses

  1. I’m so glad you liked the recipe! It’s been a long time favorite of my blog readers. Funny that you mention you don’t like carrot cake – this doesn’t taste much like a carrot cake. I think it’s more like a fall spice cake.

    Thanks for sharing my recipe with your readers.

    Hugs,
    Amy

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