Philosophizing About Food With Francine: Applesauce Carrot Cake

by Francine Black

Applesauce carrot cake.

Food historians tell us that carrots were a big part of Arabic cooking traditions. 

When the carrots were introduced to medieval England, those cooks used them as a sweetener in puddings and they remain popular to this day. We’re now aware of their nutritional value: beta carotene, calcium, vitamins A and K etc. 

Although a cake can’t really be classified as a nutritional necessity, the wonderful flavor and moist crumbs of this cake, thanks to apples, carrots and toasted pecans, can perhaps justify a tiny slice with our evening tea.

Stay warm and healthy, dear friends!    

You can find a recipe for an applesauce carrot cake here.

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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