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Pavich Organic Holiday Cake
| 4 cups grated organic carrots (spooned, not packed into cup) 1 cup brown sugar 1 cup raw sugar (turbinado sugar) 1 8-ounce can crushed pineapple, do not drain 2 teaspoons vanilla 2 cups unbleached flour 4 large egg whites |
1 cup organic prune purée* 2 teaspoons baking soda 3 teaspoons cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon allspice Glaze (optional) 1/2 cup powdered sugar milk or water |
| Preheat oven to 375° F. Coat a 9- x 13-inch baking pan with vegetable cooking
spray and set aside. In a large bowl, combine carrots, sugar, pineapple, prune purée, egg
whites, and vanilla; blend well. Add remaining ingredients and mix well. Spread batter in
pan, bake about 45 min. until pick inserted into center comes out clean. Cool. Mix powdered
sugar and milk or water until thin. Prick entire cake with a fork. Pour glaze
over cake and let it soak into the holes. Cut and serve. Makes 12 servings. *Organic Prune Purée: Combine 1-1/3 cups (8 ounces) organic pitted prunes and 6 Tablespoons water in a blender. Pulse on/off to finely chop. Makes about 1 cup. Use more water if needed to purée. |