Desserts
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Carrot Cake with Cream Cheese Frosting

What says Easter more than the Easter bunny and what says bunnies more than carrots?!  Hence, today’s recipe of a carrot cake.  Honestly, I am not really a fan of carrot cake.  Why would I waste my calories on a cake with the main ingredient of a vegetable?  That all changed when I went to my friend’s baby shower and carrot cake was serve.  I had a bite of another friend’s cake and couldn’t believe how delicious it was.  I traded my piece of chocolate cake in for a piece of carrot cake.  Ever since then, I don’t knock the carrot cake!  This was one of the best layer cakes that I have ever made (the easiest to come out of the pan, the most even, the easiest to frost, and one of the best looking), so I hope you give this recipe a try…even if you don’t think you’ll like it.

 

Cake Ingredients:

4 eggs

3/4 cup vegetable oil

1/2 cup applesauce

2 cups granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

3 cups lightly packed finely grated carrots (about 6-7 large carrots)

Carrot Cake Ingredients

Carrot Cake Ingredients

Cream Cheese Frosting Ingredients:

2/3 cup chopped pecans

Cream Cheese Frosting:

1 (8oz) package cream cheese, softened

1/2 cup salted butter, softened

1 TSP vanilla

4 cups powdered sugar

Frosting Ingredients

Frosting Ingredients

Preheat oven to 350 degrees

Line 2 9″ round cake pans with aluminum foil or parchment paper, leaving an overhang on two side

Spray foil (This cake can also be made in a 9×13 dish just increase baking time to 40 – 50 minutes until toothpick inserted in center comes out clean)

In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger

In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla

Dry Ingredients, Carrots, and Wet Ingredients

Dry Ingredients, Carrots, and Wet Ingredients

Slowly stir in dry ingredients and mix until well blended

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Stir in grated carrots

Ready to go into the oven!

Ready to go into the oven!

Divide mixture evenly into 2 prepared cake pans

Bake cakes in preheat oven for 35-39 minutes until toothpick inserted into center comes out clean

While cakes are baking, prepare cream cheese frosting by combining cream cheese, butter, and vanilla in a bowl

Using an electric mixer, whip together

Stir in powdered sugar and mix until well combined

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Remove cake from oven and allow to cool 5 minutes in cake dishes before removing to a wire rack to cool

Lift cakes out of pan with foil overhang and allow to cool on wire rack completely before frosting

(you can also put the cakes in the fridge or freezer, which makes frosting MUCH easier and doesn’t crumble the cakes)

When ready to frost, cut about 1/4″ off the tops to even the cakes out before frosting

Flip cakes upside down when frosting with Cream Cheese Frosting

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Sprinkle first layer with pecans, add second layer and complete frosting

Sprinkling on the pecans

Sprinkling on the pecans

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Layer 2

Layer 2

Again sprinkle with pecans

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Carrot Cake with Cream Cheese Frosting
Serves 12
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Prep Time
50 min
Cook Time
40 min
Total Time
1 hr 30 min
Prep Time
50 min
Cook Time
40 min
Total Time
1 hr 30 min
718 calories
96 g
103 g
36 g
7 g
11 g
202 g
377 g
76 g
0 g
23 g
Nutrition Facts
Serving Size
202g
Servings
12
Amount Per Serving
Calories 718
Calories from Fat 315
% Daily Value *
Total Fat 36g
55%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 18g
Cholesterol 103mg
34%
Sodium 377mg
16%
Total Carbohydrates 96g
32%
Dietary Fiber 2g
10%
Sugars 76g
Protein 7g
Vitamin A
104%
Vitamin C
3%
Calcium
9%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cake Ingredients
  1. 4 eggs
  2. 3/4 cup vegetable oil
  3. 1/2 cup applesauce
  4. 2 cups granulated sugar
  5. 2 tsp vanilla extract
  6. 2 cups all-purpose flour
  7. 2 tsp baking powder
  8. 1 tsp baking soda
  9. 1/2 tsp salt
  10. 2 tsp ground cinnamon
  11. 1/4 tsp ground nutmeg
  12. 1/4 tsp ground ginger
  13. 3 cups lightly packed finely grated carrots (about 6-7 large carrots)
Cream Cheese Frosting Ingredients
  1. 1 cup chopped pecans (more if desired)
Cream Cheese Frosting
  1. 1 (8oz) package cream cheese, softened
  2. 1/2 cup salted butter, softened
  3. 1 TSP vanilla
  4. 4 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees
  2. Line 2 9" round cake pans with aluminum foil or parchment paper, leaving an overhang on two side
  3. Spray foil (This cake can also be made in a 9x13 dish just increase baking time to 40 - 50 minutes until toothpick inserted in center comes out clean)
  4. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger
  5. In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla
  6. Slowly stir in dry ingredients and mix until well blended
  7. Stir in grated carrots
  8. Divide mixture evenly into 2 prepared cake pans
  9. Bake cakes in preheat oven for 35-40 minutes until toothpick inserted into center comes out clean
  10. While cakes are baking, prepare cream cheese frosting by combining cream cheese, butter, and vanilla in a bowl
  11. Using an electric mixer, whip together
  12. Stir in powdered sugar and mix until well combined
  13. Remove from oven and allow to cool 5 minutes in cake dishes before removing to a wire rack to cool
  14. Lift cakes out of pan with foil overhang and allow to cool on wire rack completely before frosting
  15. (you can also put the cakes in the fridge or freezer, which makes frosting MUCH easier and doesn't crumble the cakes)
  16. When ready to frost, cut about 1/4" off the tops to even the cakes out before frosting
  17. Flip cakes upside down when frosting with Cream Cheese Frosting
  18. Sprinkle first layer with 1/2 cup pecans, add second layer and complete frosting
  19. Sprinkle with remaining pecans
Adapted from Cooking Classy
beta
calories
718
fat
36g
protein
7g
carbs
96g
more
Adapted from Cooking Classy
http://www.newsforchews.com/
Stay hungry…

 

1 Comment

  1. Pingback: Thirsty Thursday: Carrot Cake Smoothie

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