Carrot Cake (with rye)
VG, WF, SF

Yield: 1 cake

Ingredients

3/4 cup sugar
1/2 cup unsweetened apple sauce
2 large eggs
7/8 cup light rye flour
1/3 cup raisins
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 tsp cinnamon
Pinch of nutmeg
1 1/2 cups grated carrot
1/2 cup walnuts or pecans (optional)

ICING:

1/2 cup cream cheese
1/8 cup butter
Drop of vanilla
3/4 cup icing sugar

Directions

Mix dry and wet ingredients separately, then combine. Fold carrots, nuts and raisins in last. Bake in 8"x 8" pan at 350 F for 35-40 minutes.

ICING:

Beat cream cheese, butter and vanilla. Add icing sugar and beat until blended.

From the kitchen of: Ria Baldwin

"This cake is easy, tasty, reasonably healthy and has no fat in it (except in the icing). I usually make it with 1 cup of regular flour, but tried it with rye flour for my sister-in-law."

Recipe published: Spring, 2007

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