Kick Butt Karrot Kake

by Rob Sparks

Ingredients:

• 2 cups sugar

• 1 cup applesauce

• 4 eggs ( beaten )

• 3 cups carrots ( finely grated and packed firmly )

• 2 cups flour

• 1 teaspoon salt

• 2 teaspoons baking soda

• 2 teaspoon ground cinnamon

• 1/2 cup walnuts ( chopped ) ( optional )

• 1/2 cup golden raisins ( optional )

Directions:

1. Preheat oven to 400 F. Lightly grease and flour 9x13 cake pan. Set aside.

2. Combine sugar and oil in large mixing bowl. Add eggs, mixing well. Grate carrots with the smallest diameter grater possible and add to mixture.

3. Slowly stir in dry and sifted ingredients to wet mixture.

4. Add nuts and raisins and mix completely.

5. Pour batter into previously prepared pan and bake for 45 minutes or until cake tests done.

6. Cool completely, then apply frosting.

9x9 inch pan instruction:

1. Cut cake recipe in half. Preheat oven to 400 F. Bake for 20 to 30 minutes or until cake tests done.

Cream Cheese Frosting

Ingredients:

• 8oz cream cheese ( softened )

• 1/4 cup butter ( softened )

• 2 1/2 cup powdered sugar

• 1 to 2 tablespoons hot water

• maraschino cherries ( optional )

Directions:

1. Cream together the cream cheese, butter and sugar in a bowl.

2. Add hot water as needed until you reach disired spreading consistency.

3. Chop five maraschino cherries and add to frosting. Mix well

4. Garnish top of cake with additional chopped marashino cherries, or colored granulated sugar.

5. Enjoy!

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