Carrot Cake is one of my Husband’s favorites so thought I would try a new recipe. This one has applesauce though you can substitute pineapple, if you prefer.
2 cups chopped pecans (one for cake, one for garnish)
2 cups grated carrots (about 4 large)
When I cook I like to get all the ingredients assembled before I start. That way I check to be sure I have everything I need and I have all the ingredients readily available throughout the recipe. I started this recipe by chopping the pecans in a food processor and placing them on a parchment covered cookie sheet. They went into a 300 degree oven for 7 – 8 minutes. Remove them from the oven and allow them to cool as you assemble the rest of the cake batter.
Next I grated 2 cups of carrots, also in the food processor. Set these aside until later.
In a large bowl add;
1 and 1/2 cups packed brown sugar
1 cup Vegetable Oil
4 large eggs
3/4 cups unsweetened applesauce
1 tsp. vanilla extract
Stir to incorporate. Using a whisk for the whole recipe works fine.
In a separate bowl add:
2 1/2 cups all-purpose flour (spoon and level)
2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 and 1/2 tsps. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Stir dry ingredients. Then add wet ingredients to dry ingredients and stir just until incorporated. Add grated carrots and stir in. Add Pecans and incorporate.
I used a 12 cup Bundt pan, greased and floured but you can also use two regular cake pans or three cake pans if you want more layers. Just adjust the baking times. A 9X13 inch pan and muffin tins also work.
3 cake pans. 20 – 24 minutes
2 cake pans 30 – 35 minutes
Bundt Pan 55 – 75 minutes ( I used 60 minutes for mine)
9 X13 pan 40 – 45 minutes
cupcakes 20 – 22 minutes
Now it’s time to make the frosting. Cream Cheese Frosting of course.
To make the frosting:
8 oz. cream cheese at room temperature
1/4 Cup unsalted butter at room temperature
2 and 1/4 cups confectioner’s sugar
1 and 1/2 tsps. heavy cream or milk
1 tsp. pure vanilla extract
pinch of salt
In a large bowl cream together cream cheese and butter. Sift confectioner’s sugar into the bowl. Mix together using a hand or stand mixer. Add milk and vanilla extract. Mix on high for about three minutes until fluffy. Ice the cake. I had the icing limited to the top of the cake because I like that look. If baking a layer cake you might want to double the icing recipe.
This cake is even better after sitting for a day. Give it a try.
Thanks to Sally’s Baking Addiction for the recipe.