Carrot Cake

Carrot Cake

Carrot Cake

Looking for the ultimate carrot cake recipe that is not loaded with fat grams and still stays moist……..try this.  The applesauce replaces using more oil.  Who would have thought…….a cake “almost” in the veggie category!

Combine in medium bowl:

  • 2 1/2 c flour
  • 2 t cinnamon
  • 1 1/2 t baking soda
  • 1 1/2 t baking powder
  • 1/2 t salt

In large bowl, whisk together:

  • 1 c drained crushed pineapple
  • 1 1/2 c packed brown sugar
  • 3/4 c buttermilk
  • 2 eggs
  • 1/2 c applesauce
  • 1/3 c canola oil
  • 2 t vanilla

Stir in:

  • 3 c grated carrots

Add flour mixture to carrot mixture, stir until well blended.

Stir in: (If desired)

  • 1/2 c chopped nuts
  • 1/2 c raisins

Bake @ 350 degrees in 9×13 pan (sprayed with Pam) for 50 min or until toothpick inserted in center comes out clean.

When completely cool, frost with:

  • 2 1/4 c powdered sugar
  • 3 oz of cream cheese, softened (not light)
  • 1/4 c butter, softened
  • 1/2 t vanilla

Beat cream cheese and butter until creamy, add vanilla and powdered sugar, beating until smooth. Sprinkle frosted cake with toasted chopped nuts. If you like lots of frosting, make 1 1/2 times the frosting receipe. Store in refrigerator…….ENJOY!

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