This is a traditional french-Canadian dessert that was made during the depression era… the ingredients are simple and were cheap and it is one of those staple desserts in french-canadian homes…

(yes… it is full of sugar… but OH so good)

Cake:

• 1 1/2 cup flour
• 1 tsp baking powder
• 1/4 cup butter
• 1 cup sugar
• 1 cup milk
• 1 tsp vanilla

Sauce

• 3/4 cup Maple Syrup
• 1 cup Brown Sugar
• 1 cup boiling water
• 1/4 cup butter

In a bowl sift flour and baking powder together… in another bowl, cream butter and sugar and add vanilla… then slowly add the milk and flour in alternating 1/4 cup increments until all together and smooth… spread in a buttered baking dish…

for the sauce… in a sauce pan, mix all the sauce ingredients together and bring to a boil… boil for a few seconds and then pour over the cake batter (do not mix)

bake in a 325 preheated oven for 45 min

this is an amazingly moist Carrot cake… I have make it both with or without cream cheese frosting and each way is perfect!

2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4cups sucanat (or brown sugar)
1 cup applesauce
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 can crushed pineapple, drained

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9×13 inch pan.
3. Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the centre and add sugar, applesauce, eggs and vanilla.
4. Mix with wooden spoon until smooth.
5. Stir in carrots, coconut, walnuts and pineapple.
6. Pour into 9×13 inch pan and bake for about 45 minutes.