Yum! Cake! Sweetened only with fruit, especially wonderful toasted or grilled with a pat of butter and a cup of coffee.
I had days of happy, addictive, indulgent, tummy poofing carbs with this cake and it was wonderful.
Carrot Apple Apricot Banana Nut Cake
Adapted from Bon Appétit, October 1993
2 cups whole wheat flour
1 Tbs ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 tsp baking soda
1/4 tsp salt
1 cup applesauce
1/2 cup plain Greek yogurt
4 large eggs
1 1/2 cups finely grated carrots
1 cup apricot puree (or peach puree or crushed pineapple)
1 ripe banana, mashed
3/4 cup chopped pecans (optional)
3/4 cup raisins (optional)
Preheat oven to 350 degrees. Grease and flour 12-cup Bundt pan. Into a medium bowl, sift the flour, cinnamon, nutmeg, cloves, soda, and salt. In an electric mixer with the paddle attachment, mix the banana and applesauce, apricot puree, and eggs until well blended. Mix in dry ingredients. Add carrots, pineapple, banana and pecans and blend well. Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes. Turn out cake onto rack and cool.