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Carrot Cake

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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 10
Course: Dessert
Ingredients Method

Ingredients
  

Carrot Cake Loaf
  • 1 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 eggs room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup apple sauce snack sized container
  • 1 1/2 cup carrots shredded (3-4 medium carrots)
  • 1/2 cup chopped walnunts or pecans optional
  • 1/2 cup raisins optional
Cream Cheese Icing
  • 4 ounces cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with nonstick cooking spray and line with parchment paper.
  2. In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
  3. In a medium bowl combine eggs, vegetable oil, vanilla, brown sugar, granulated sugar and applesauce.
  4. Add the wet ingredients to the dry ingredients and mix just until combined.
  5. Fold in carrots, chopped nuts, and raisins.
  6. Pour batter into the prepared pan and bake for 40-50 minutes or until the cake looks set and golden brown on top and a knife inserted in the center comes out mostly clean.
  7. Allow cake to cool in loaf pan for about 30 minutes before removing it to cool completely.
  8. Meanwhile, make the icing. In a large bowl using a hand mixer, (or the paddle attachment of a stand mixer) beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until combined and smooth.
  9. Recipe makes enough icing to cover the top and sides of the cake. If you’d rather serve it from the pan and frost only the top, a half-recipe of icing will be enough.