Serves 8

This carrot cake has less butter and sugar than conventional carrot cake but just as much flavor as less healthful versions.

Ingredients

Cake:

Canola oil cooking spray
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup canola oil
1/3 cup unsweetened applesauce
1 cup natural cane sugar
2 cups unbleached spelt flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans

Cream Cheese Frosting:

16 ounces cream cheese, softened
¼ cup butter
½ cup maple syrup
3 tablespoons fresh lemon or orange juice
1 tablespoon vanilla extract

Directions

Preheat the oven to 350°F. Spray two 9-inch cake pans with canola oil cooking spray and set aside. Using an electric mixer, gently cream the butter with the oil. Add the applesauce and the sugar, beating until well combined.

In a medium bowl combine both flours with the baking soda, cinnamon, and salt. Add the dry ingredients, alternating with the eggs, beating well after each addition. Add the vanilla extract. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts.

Divide batter between the cake pans and bake for about 30 to 40 minutes or until done when tested with a toothpick or thin knife.

Remove from the oven and let the cakes rest in the pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the frosting, blend softened cream cheese with other ingredients. Let frosting sit in fridge for 10 minutes to harden slightly. Frost the cakes with desired amount of frosting and serve.