5 August 2007

Carrot Cake with Cream Cheese Frosting



















When you taste this sheet cake you won't believe it is light fair. Quite a number of carrot cakes I see use up to 1 cup of oil. In keeping with my "less is more" philosophy this recipe I found in "Cooking Light" magazine uses applesauce to create a beautifully moist cake. Carrot cake has always been one of my favourite tried and true recipes.



**Carrot Cake with Cream Cheese Frosting**  

Cake:
  • 3/4 cup applesauce
  • 5 cups shredded carrot (about 1 lb)
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 large egg whites
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup golden raisins
  • cooking spray
1. Preheat oven to 350F.

2. To prepare the cake, spoon the applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a bowl; cover and refrigerate.

3. Combine carrot and sugar in a colander. Drain 20 minutes.

4. Beat the brown sugar and butter with a mixer at medium speed until well-blended (about 2 minutes). Add eggs and egg whites, one at a time, beating well after each addition (batter will have a slightly curdled look).
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt); stir well with a whisk. Add brown sugar mixture to flour mixture, stirring just until moist. Fold in carrot mixture and raisins (batter will be very thick). Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.

5. Bake at 350F for 40 minutes or until wooden pick in the centre of cake comes out clean. Cool completely on a wire rack.

Frosting:
  • 4 cups sifted powdered sugar
  • 2 teaspoon vanilla
  • 1 (8-oz) block cream cheese, cubed 
1. Beat the powdered sugar, 2 tsp vanilla, and cheese with a mixer at low speed just until well blended (do not over beat). Spread the frosting over the cake; cover and chill 1 hour.

2. Spread over cake in pan.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

4 comments:

  1. Oh, yum! I like everything on your page. Delicious!

    Paz

    ReplyDelete
  2. I thought I've already found my fav. low-fat carrot cake recipe (it's on my blog, June 07 - Moreish Carrot and Date Cake). But you have tempted me with your recipe, so I will have to give this a try.

    ReplyDelete
  3. Your recipe for carrot cake looks delicious. I like the use of dates instead of raisins. The icing would be a matter of mood. Some days I would feel like a heavy cream cheese icing and sometimes feel the need for the light lemony glaze of yours. Excellent work!!

    ReplyDelete
  4. I really like carrot cake. The addition of the apple sauce. It should keep it moist and add some flavour.

    ReplyDelete

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