Thursday, April 12, 2012

Carrot Cake w/ EASY Cream Cheese Frosting

This has been one of my favorite baked good challenges. Every year I've been trying to perfect my carrot cake and frosting; I think I have finally done it. I took my favorite aspects of each recipe I used in the past, pieced them together, and created this:

it is so moist, so dense, so delicious. Now since there is ALWAYS room for improvement, next time I plan to split the cake into 2 9x13 pans and make a double layer 9x13 cake with icing in the middle. Not that this one isn't good, but let's face it, there's always room to improve!

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup applesauce
  • 2 tsp vanilla extract
  • 1 - 20 oz can crushed pineapple
  • 3 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 4 tsp ground cinnamon
  • Combine grated carrots and brown sugar, let sit together while you make the other parts of the recipe
  • Preheat oven to 350 degrees F, grease 9x13 pan (one or two)
  • Beat eggs, slowly add in sugar, applesauce, vanilla, and pineapple.
  • Combine flour, baking soda, salt, and cinnamon; add to the wet mixture and mix until all is moist. 
  • Stir in the carrot mixture, mix well, be cautious to not leave clumps of brown sugar
  • Bake for 45-55 minutes, or until cake is done, in preheated oven
  • Cool and frost with easy-peasy cream cheese frosting
Calories: 232 calories per serving (18 pieces)

Easy-Peasy Cream Cheese Frosting
  • 8oz neufchatel (cream cheese)
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • Blend all together using electric mixer, do NOT add more of anything until you have combined it all; the powdered sugar absorbs rather quickly, but may start out looking clumpy and chunky. 
Calories: 137 calories per serving (18 servings)

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