3.31.2013

The Best Carrot Cake w/ Cream Cheese Frosting (really!)

I love, love, love carrot cake. Of course that means I'm nuts for cream cheese frosting too. I only make carrot cake once or twice a year, usually at Easter, so it really needs to be delicious 'cause I'll probably eat half of it. This carrot cake recipe is chock full of carrots and is lighter than your standard bakery cake since it uses very little oil. That means you can have a second piece for breakfast the next morning. I will.

This cream cheese frosting is the best I've ever tried . . . and I've tried lots. It's cream cheesy, not too sweet, and it's not super runny - my biggest pet peeve with cream cheese frosting. It holds up beautifully and is delicious. I wish I had doubled the batch just so I would have had enough left to lick from the bowl. So good.

Lighter Carrot Cake 
with
Amazingly Delicious Cream Cheese Frosting

for the cake
2 c. sugar
3 eggs
1 c. unsweetened applesauce
1/4 c. canola oil
1 t. vanilla
2 c. flour
1 t. baking soda
1 1/2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
2 c. shredded carrots
8oz can crushed pineapple in juice
1 c. coconut, packed loosely
1 c. chopped nuts (optional)

for the frosting
16oz light cream cheese (2 bars)
1 1/2 c. powdered sugar, sifted very well
1 t. vanilla
1 c. heavy cream, cold

Bake the Cake

Preheat oven to 350 degrees, grease and flour three 8" round pans

1. With an electric mixer beat sugar and eggs until pale and fluffy

2. Add canola oil, applesauce and vanilla, mix well

3. Add flour, soda, powder, salt, cinnamon and nutmeg, mix until combined

4. Add carrots, pineapple, coconut and nuts, mix to combine

5. Pour evenly into prepared pans

6. Bake at 350 for 30-35 minutes until a tootpick in the center comes out clean

Allow to cool completely before frosting with cream cheese frosting


Make the Frosting

1. Sift the powdered sugar

2. With an electric mixer beat the cream cheese, sugar and vanilla just until smooth

3. In a separate bowl and with clean beaters, beat the heavy cream until stiff peaks form

4. Add whipped cream to the cream cheese mixture and mix just to combine - DO NOT over mix

This cream cheese frosting is very stable, but the frosted cake should be stored in the refrigerator.


Enjoy!

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1 comment:

  1. This looks so amazing! I just made carrot cake for the first time over the weekend, so this came just a moment too late for me. I'll try this one next time.

    ReplyDelete

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