I Dare You To Eat It

Pfffft!  Just kidding!

It’s made with whole wheat flour and even dehydrated carrots with canned crushed pineapple but tastes waaaay too good to be healthy. Trust me, NO ONE will ever know that you’re using your food storage in this recipe.

Fresh Ingredients

4 eggs

Storage Ingredients

1 1/4 cups oil

1 cup brown sugar

1 cup granulated sugar

2 cups whole wheat flour

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1 cup dry dehydrated carrots

1 can crushed pineapple, drained (20 oz.)

1/2 cup walnuts, chopped (optional)

1/2 cup coconut (optional)

Cover dehydrated carrots with 3 cups of cool water and allow to soak for 20 minutes. Drain and grind into course bits. (3 cups of finely shredded carrots, packed, may be substituted.)

In large bowl, blend together oil and brown and white sugars. Add eggs one at a time, beating until blended. In another bowl, mix together the flour, salt, soda, baking powder and cinnamon. Add the flour mixture, about 1/3 at a time to the oil mixture, beating just enough to blend. Fold the carrots and pineapple into the batter. Add nuts and or coconut if desired. Pour batter into a greased and floured extra large cake pan, 10 1/2″ x 15″. Bake in a preheated, 350 degree, oven for about 1 hour. Cool completely before frosting.

Cream Cheese Frosting

1 8oz. cream cheese

1/2 cup butter

1 1/2 teaspoons vanilla

2 cups powdered sugar

Cream butter, cream cheese, and vanilla. Add powdered sugar and beat until smooth. Frost cake and top with additional chopped nuts if desired.

This is our very top of the list, absolute best, number one, recipe for amazingly moist and rich carrot cake. Don’t let the creepy smell of the dehydrated carrots scare you away. No one has ever suspected that I’ve used the little varmints and I always get asked to share the recipe.

One tip you should know is that this carrot cake improves with age so if you can, make it a day or two ahead of time and then store it frosted and covered with plastic in the refrigerator. The rest will improve the flavor and it’s so nice to have a truly wicked dessert that doesn’t have to be fussed over at the last minute. This one’s been a winner. Every time!