Carrot cake it one of the first few cakes I have ever baked and it must seem a little strange that I have not posted this recipe. I have got to say this is the best recipe for carrot cake. I don’t think any other recipe can beat this! Why have I not posted this recipe before? Its because I am lazy. Yes! This recipe is not difficult. The only thing that requires a little more work is the shredding of carrots. With a crappy carrot grinder ( the ones that come with a mandolin slicer) I try not to make it unless we have a lot of carrot lying around.

Alright enough complaining! I made some changes to the original recipe from allrecipes by using apple sauce instead of oil only. As unusual as it sounds apple sauce is a good substitute for butter/ oil. It adds moisture and flavour to the cake while keeping it healthy at the same time!  11 inch spring form pan or 9*13 inch pan

4 eggs
3/4 cup oil
1/2 apple sauce
1/2 white sugar
1/2 brown sugar
3 tsp vanilla extract
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3 tsp cinnamon
3 cups carrot ( abt 330g)
100g walnut

Icing
100g butter
220g cream cheese
100g icing sugar
1 tsp vanilla extract
100g chopped walnut

Preheat oven to 350 degrees F (175 degrees C). Grease your baking pan.

In a large bowl, beat together eggs, oil, apple sauce, sugars and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in walnut. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar* and vanilla. Beat until the mixture is smooth and creamy. Stir in chopped walnut. Frost the cooled cake.

Tip: I honestly cannot tell you how much sugar you should add. I alway taste the cream cheese frosting and decide if it is sweet enough. So its more an estimation rather than a fixed quantity. 

 

 

Read the original on: riceandbread