Monday, April 13, 2015

Carrot Cake

Carrot Cake With Cream Cheese Frosting


Carrot Cake
This might just be the best carrot cake recipe you've ever tried!
  • 3 cups all purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 2 and 1/2 cups Sugar In The Raw Organic White® sugar
  • 4 eggs
  • 1 and 1/2 cups vegetable oil (you could use coconut oil or another oil if you prefer)
  • 1 cup applesauce
  • 2 teaspoons vanilla extract
  • 3 cups shredded carrots
  • Frosting
  • 8 oz softened cream cheese
  • 1/2 cup softened butter
  • 3 1/2 cups Sugar In The Raw Organic White® sugar, ran through a food processor or blender to create powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 tablespoons whipping cream (milk will also work)

Preheat oven to 325 degrees F. Grease and flour two 9-inch round cake pans. 
In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. 
In a separate bowl, beat eggs slightly. Add oil and vanilla extract to eggs and stir to combine. Add shredded carrots and apple sauce to mixture and stir to combine. 
Add wet mixture to dry mixture and stir until just combined. Do not over stir. 
Spoon batter into your pans and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cakes comes out clean. 
Cool cake for approximately 10 minutes in pans, then transfer cake to wire racks to cool completely prior to frosting. 
In a mixing bowl, beat together softened cream cheese and butter until light and fluffy. With mixer on low, slowly add powdered sugar, mixing well. Add in vanilla, salt and whipping cream. Beat on medium for approximately three minutes. If frosting is thicker than you like, you can add an additional tablespoon of cream or milk. Frost cake as desired. Store cake and frosting in refrigerator.


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