Extra-Carroty Carrot Cake

Here's a more healthy more organic vegan version of this carrot cake recipe.

It's still tasty, though. A good balance between density and fluffyness for carrot cake. The original recipe is more like a fruit cake with pineapple and raisins. I cut down the cinnamon a lot, reduced the sweetness a little, and changed a couple other things.

5 cups grated carrots
1 cup brown sugar
1 cup unsweetened apple sauce
1 cup unbleached sugar
1 cup Canola oil
1/2 t vanilla extract
2 cups whole wheat all-purpose flour
1 cup unbleached white all-purpose flour
1.5 t baking soda
1/2 t salt
1 t cinnamon

Preheat oven to 350F (175C). Grease the bottoms (but not the sides) of two round 8-9" cake pans or a 13x9" rectangular one.

Mix grated carrots and brown sugar, then let sit. Mix wet and dry ingredients separately, then gently combine. Fold in carrots, put in pans, bake. Mine took 40 minutes.

Rack to cool, then frost with vegan buttercream or cream cheese style frosting. Or you could glaze it for a drippy effect, like we did. Enjoy!