Spicy carrot cake from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 558) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LaPomme on January 17, 2012

    To minimize the number of spice jars to hunt down, I substituted equal amounts of pumpkin pie spice for the cinnamon, clove and allspice. If I had an apple pie spice mix, I would give that a try. If this made it less "spicey", I don't consider that a loss. (Strong clove and allspice flavors don't appeal to me.) Since the carrots were going to be sauteed and pureed anyway, I didn't bother grating them. I just chopped the carrots, and they pureed just as well as the chopped apples. Oh, and I also baked this as a loaf, instead of a square or round cake. All that to say...the extra steps are kind of a nuissance, but the taste and texture of this cake are fabulous.

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