Carrots For Halloween

Carrot cake, that is.
Normally I'm a chocolate person--you can fill up a Halloween dish with candy and if it's candy corn and the like I'll just yawn.

But JR and I had carrot cake this spring--at  Easter brunch, I think--and she's been begging me to make one ever since.

This recipe came via Baking Bites , but I've tweaked it a bit.  Instead of spending time peeling and shredding carrots, I buy packaged matchstick carrots (you can buy them in the produce section next to the baby carrots) dump the batter in the food processor and mix it. This breaks up the carrots and aerates the cake, making it lighter and fluffier. You could do the same with a blender--and I may even try mixing the batter entirely in the processor next time.
I added walnuts to the recipe--toss them in after processing or they will be too finely chopped. And instead of the recommended cream cheese frosting I  substituted a simpler version that is healthier AND tastes delicious.

Since we've had a difficult week at work with our new computer system (on top of our chronic staff shortage) and all my Halloween programs, I made this cake, sprinkled black and orange sprinkles on top and called it "Halloween Carrot Cake". And I sent another one to the Halloween party SC and the Man attended on Halloween.

Even without the sprinkles this cake is simple and delicious any time of the year.

Carrot Cake (adapted from "Baking Bites" version of the "Cook's Country" recipe)

2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 cup brown sugar
2 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 bag matchstick cut carrots
1/4- 1/2 cup chopped walnuts (optional)

In a large bowl, combine brown sugar, eggs, oil and applesauce and mix well.
Combine the flour, baking powder/soda, salt and cinnamon in a bowl and add it to the sugar/eggs mix.
Mix to blend.
Pour batter into a large food processor. Add the carrots and process until carrots are finely chopped.
Pour batter into a greased 9x13 baking pan. If adding walnuts, sprinkle them across the top, then stir in gently with a large spoon.

Bake at 350 for 25-28 minutes (28 seems right in my oven) until a toothpick inserted near center comes out clean.

Let cake cool before frosting. It's fine without frosting though--or try topping with whipped cream!

Cream Cheese Frosting (from "Gina's Weight Watcher Recipes")
Note: No matter what my mom thinks, "fat free" cream cheese is nasty in taste and texture. Plus it's full of chemicals. "Light" cream cheese though tastes fine and works fine here.

1 cup confectioner's sugar
1 tsp vanilla
1 pkge (8oz) Neufchatel (reduced fat) Cream Cheese

Combine ingredients and beat together with a hand or stand mixture.
Frost cooled cake. Refrigerate to set frosting--and don't leave this out of the fridge too long.
Especially if you put sugar sprinkles. They will melt  and leave weird colored streaks on your cake.

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