In the Kitch: Carrot Cake

Made the yummiest carrot cake over the weekend. It was my first time and I gotta say… I could’ve bought the carrots already shredded in a package, but I decided to manually shred them myself using fresh carrots.  And boy was the extra effort worth it!  It made me kinda proud too. Starting to think I’m getting the hang of this baking thang.  Click over to the next page to see the recipe for carrot cake using a bundt cake pan.

Ingredients for Carrot Cake:

  • 1/2 cup unsweetened applesauce
  • ⅓ cup olive oil
  • 2 eggs
  • 2 egg whites
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 1 cup brown sugar
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1½ teaspoons cinnamon
  • ½ teaspoons salt
  • 10 – 14 oz crushed unsweetened pineapple
  • 2 cups shredded carrots
  • ⅓ cup chopped walnuts
  • ¼ cup shredded coconut
Ingredients for Frosting:
  • 6 – 8 oz reduced-fat cream cheese (at room temperature)
  • 2¼ cups powdered sugar
  • ¼ cup almond milk (or regular)
  • 1 teaspoon vanilla
Directions for Carrot Cake:
Preheat oven to 350 degrees. Coat your bundt pan with cooking spray. In a large bowl mix the applesauce, oil, eggs, vanilla and both sugars until blended. Mix in the flour, baking soda, cinnamon and salt. Add the pineapple, carrots, walnuts and coconut.  Blend until thoroughly mixed. Pour the cake batter into coated pan.  Place in oven and bake for about 1 hour or until a toothpick inserted comes out clean. Let cake cool for about 10 minutes.  Carefully remove from pan.  Cool completely before frosting.
Directions for Frosting:
Whip the cream cheese until
smooth.  Add the powdered sugar, milk , vanilla and mix until smooth and thick. Frost the cake and enjoy!

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