Carrot Cake

Carrots. Cake Batter. Cream Cheese Frosting. Need I say more?

We’ll let the pictures explain…

The Cake:

The Frosting:

And now…the recipe.

Carrot Cake
3 eggs
3 cups shredded carrots
3/4 cup vegetable oil
3/4 cup applesauce
1 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons cinnamon

1/4 cup butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 9 x 13 cake pan. Beat eggs, oil, apple sauce, sugars, and vanilla in a large bowl. Mix in remaining dry ingredients. Stir in carrots. Pour into pan and bake for 40 to 45 minutes. Cool. For the frosting, beat all frosting ingredients until smooth. Frost the cooled cake. Store cake in refrigerator until ready to serve.

Amy’s Notes: I like to replace some of the oil in baked goods with applesauce to cut down on the fat. In this recipe, the frosting ingredients are also cut in half to reduce the calories…even so, there’s plenty of frosting to give you that decadent flavor punch with each bite of cake.

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