I went on a no-dairy, no-wheat diet for awhile to see if it improved my digestion at all. I made this (without frosting) after I went to a potluck where they had yummy-looking carrot cake, but I couldn't have any! After trying several carrot cake recipes, I was won over by Cook's again! This recipe is light, fluffy, and not greasy. They say you can make light cakes with the sugaring method using other vegetables and fruits like sweet potatoes and apples.
Ingredients:
3/4 lb. carrots
1/2 cup sugar
1 cup flour (rice flour works great)
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 cup oil or melted butter
1/3 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup walnuts, chopped (optional)
1/2 cup raisins (optional)
Oil and flour a cake pan or 12 muffin tins. Grate the carrots in a food processor or by hand. Put in colander and toss with 1/2 cup sugar. Let drain for at least 5 minutes, preferably 30 minutes. This will make the cake much lighter and fluffier, and the longer they drain the fluffier the cake will be. Turn on the oven to 350'F. While the carrots drain, combine the flour, leavenings, and cinnamon. Both leavenings are needed: the powder to give the cake a smooth taste, and the soda to thoroughly cook the carrots (it actually helps disintegrate the carrot's cells). Whisk the oil and the sugars together until smooth. Add the eggs and vanilla, then the carrots, walnuts, and raisins. Mix in the dry ingredients. The batter will be quite wet. Pour into a cake pan or spoon into muffin tins. Bake for 40-50 minutes, until a toothpick comes out clean.
Beat cream cheese and butter in medium bowl until homogenous. Add sugar and sour cream and beat until well blended. Frost fully cooled cake or cupcakes.