Cake for breakfast? Why not…muffins are just naked cupcakes. This moist cake is made with whole wheat flour, unsweetened applesauce and grated carrots. Most muffin/cake recipes call for a cup or more of sugar. This cake gets most of its sweetness from the applesauce and carrots, so there is only 1/3 cup of brown sugar. Feel free to substitute honey for the brown sugar. I used vanilla Greek yogurt for frosting, but butter, almond butter, or apple butter would be delicious on top as well. Don’t limit this cake for breakfast time either.. it would make a scrumptious dessert, especially if served warm with a scoop of vanilla ice cream on top.
2 cups whole wheat flour
1/3 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1 cup unsweetened applesauce
1/4 cup oil
1 tsp. vanilla
1/2 cup grated carrot
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Prepare a 9″ round cake pan.
In a large bowl whisk the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
In a small bowl mix the applesauce, eggs, oil, and vanilla together.
Combine the applesauce mixture with the dry ingredients. Fold in the grated carrot and nuts.
Pour the batter into the prepared pan. Bake for 23-25 minutes, or until an inserted toothpick comes out clean.
Serve warm or let cool and top with vanilla Greek yogurt.