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Carrot Cake

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1 c. mashed cooked carrots** 

1 and 1/2 c. unbleached all-purpose flour

1 T. dry milk powder

2 tsp. baking powder

3/4 tsp. baking soda

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. sea salt

2 large eggs

1 c. firmly packed brown sugar

1/2 c. water 

1 tsp. vanilla  

1/2 c. oil  

1/2 c. raisins

1/2 c. chopped walnuts

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Cream Cheese Frosting:

4 oz. cream cheese, room temperature

2 T. butter, room temperature

3/4 c. powdered sugar

1/2 tsp. vanilla 

 

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Preheat the oven to 350°.  Grease a square baking pan. 

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In small bowl: flour, dry milk, baking powder, baking soda, cinnamon, nutmeg, salt.

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In a large mixing bowl: beat the eggs and brown sugar until combined. Stir in water, vanilla, oil.

Add flour mixture, raisins, walnuts, and carrot puree. Mix all just until combined. Do NOT over-mix.

Pour batter into pan and can use a rubber spatula to smooth the top. Bake 45 to 50 minutes, until lightly browned and a toothpick inserted into the center comes out clean. Let cake cool completely in the pan on a wire rack.

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To make frosting: beat all frosting ingredients in a mixing bowl until smooth. Spread on top of cake.

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**Rehydrate dried carrots, cook until tender, drain; mash.

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