If you're curious, you'll find it in the Frog Commissary Cookbook. Crazy name, I know. I don't know where the Frog part comes from, but the Commissary is a restaurant back home in Philadelphia famous for this very carrot cake.
Oh, and the only fat added? A tablespoon of hazelnut oil spread over two loaves of bread. Seriously, that's it? Yes, it is...
Makes 2 8x4 inch loaves (or in my case 4 6 1/2x 2 inch loaves)
Though I used walnuts, I would venture to guess that pecans or hazelnuts would work equally well in this recipe. Perhaps even pistachios. It's all up to you. And while it is a pain, shredding the carrots on a box grater (as opposed to using the shredding blade of a food processor) results in carrots with a much finer and more pleasing texture. It's worth doing the shredding by hand.
1 1/2 cups all purpose flour
1 cup whole wheat flour ( I used whole wheat pastry flour which is milled more finely that the regular stuff)
1/2 cup finely ground walnuts
1 tsp cinnamon
3/4 tsp ground cardamom
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup brown sugar
1 cup unsweetened applesauce
1 tbs hazelnut oil (optional)
1 tsp vanilla
2 1/2 cups finely shredded carrot (about 3 large carrots)
Preheat your oven to 350 degrees. Butter two 8 x 4 inch loaf pans. I was giving gifts, so I found smaller 6 1/2 x 2 inch paper pans and used 4 of those.
In a bowl, mix together the flours, ground nuts, cinnamon, cardamom, baking powder and baking soda. Set aside.
In a large bowl, beat the eggs and brown sugar together. You can do this with a mixer or by hand. Drizzle in the hazelnut oil (if using) and mix. Add the applesauce and carrots and stir until well incorporated. Add 1/3 of the flour mixture and stir until just combined. Repeat with the other 2/3 of the flour mixture.
Divide the batter evenly between the two (or four) prepared pans. Place the pans in the oven and bake for 50-60 minutes for the larger pans and 30-35 minutes for the small ones. The bread is done when a tester inserted into the center of the bread comes out clean and the bread springs back when gently pressed.
Cool completely on a baking rack. The bread will keep well wrapped on the counter for 3-4 days. You could also wrap the bread in foil and place in a zip top freezer bag and freeze for up to 6 months.