Monday, October 28, 2013

Carrot Cake

Last Friday I held a spaghetti dinner for my in laws.  I was struggling to really figure out what the heck to make for a dessert and then it came to me that they all love carrot cake.  I have never made one before believe it or not and it is one of my favorite cakes!  It was a hit and it was almost gone as you see by the photo.  I was afraid I was not going to be able to take a photo of it and thank god there was this one piece left the next day and then I ate it for breakfast.  Any ways it turned out great, it was moist, simple, and the taste was perfect. 

 2 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp all spice
3/4 tsp salt
3 cups grated carrots (about 6 large carrots)
1 cup coarsely chopped walnuts
1 cup shredded coconut (sweetened or unsweetened)
2 cups granulated sugar
1 cup unsweetened applesauce
4 eggs

Preheat oven to 325. Line two 9inch cake pans with parchment paper circles and butter and flour. Place pans on top of baking sheet (keeps edges from getting hard/too brown)

In a medium bowl whisk together flour, baking powder, baking soda, salt and spices. 

In a second medium bowl, combine carrots, walnuts and coconut. 

In your mixer, beat applesauce and sugar until smooth. Add eggs one at a time until batter is completely mixed. Reduce speed to low and slowly add flour mixture until combined. Lastly, add chunky ingredients until batter comes together. 

Divide evenly among pans and tap to settle. Bake 40 minutes, rotating pans halfway through, until toothpick/knife inserted in center comes out clean. The sides will have started to pull away from the pan and top should appear dry. Place cakes in pans on cooling rack for 5 minutes before inverting and peeling off parchment circles. Cool completely before icing.

Cream Cheese Frosting *if you like a lot of frosting, double*
8 oz cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 lb (3 3/4 cups) powdered sugar
1 TBSP vanilla

Beat cream cheese and butter together until smooth and creamy. On low speed, gradually add sugar until combined. Add vanilla until mixed in. 

Adapted by

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