Yet another carrot cake recipe

The way I have been baking carrot cakes, it really looks like I have become obsessed with them. Here is a variation I tried in a bid to make it more healthy. I used this carrot cake recipe I posted earlier and made some changes to it. I added grated zest of orange and a 1/4 cup of orange juice. Instead of the 3/4 cup of oil, I used only 1/2 cup oil and use 1/4 cup apple sauce. I also added the raisins. I did not have ready apple sauce with me so I made my own taking some tips from the Net.

Carrot cake with less oil and apple sauce

Ingredients:

1 cup all-purpose flour/maida

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoons ground cinnamon

2 eggs

1/2 cup oil

1/4 cup apple sauce

3/4 cup sugar

1 1/2 cups grated carrots

1/2 cup chopped walnuts

1/2 cup raisins, cut in halves

2 tbspns grated ginger

Grated zest of 2 oranges (about 2 tbspns) 

1/4 cup orange juice

Healthy carrot cake with less oil

Method:

• Preheat oven to 160 degrees C.
• Grease and flour a 9 inch round pan.
• Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, apple sauce and eggs.
• Beat in flour mixture.
• Stir in shredded carrots, grated ginger, grated orange zest, orange juice, raisins and chopped nuts.
• Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
•  Allow to cool.
• Slice and serve.