This cake is so fruity you might call it a muffin (if it wasn't for the frosting!). This time I made cupcakes rather than a sheet cake, as cupcakes keep well as individual servings either in the fridge or freezer.
Carrot Cake
Yield: 1 sheet cake.
Baking Temperature: 350°F
Baking Time: 45 minutes
Ingredients
4 eggs
3/4 C canola oil
1/2 C applesauce
2 C sugar
3 tsp vanilla
2 C AP flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/4 tsp nutmeg
3 C grated carrots
8 oz can crushed pineapple
1 C nuts
Instructions
- Preheat oven to 350°F
- Grease and flour pan.
- Drain juice from can of pineapple, discard juice.
- Beat together eggs, oil, applesauce, sugar, and vanilla.
- Sift flour, baking soda, baking powder, salt, nutmeg and cinnamon.
- Stir dry mixture into wet mixture.
- Stir in carrots and pineapple.
- Fold in nuts.
- Pour in pan and bake 40-50 min.
- Cool in pan 10 min then turn out onto rack and cool completely before frosting.
- Frost with Cream Cheese Frosting.
- If you wish, top with 1-2C sweetened shredded coconut.
Tips: For cupcakes, spoon mixture into cupcake pan lined with paper cups. Bake 20 min or until toothpick comes out clean, still at 350°F. Makes 24.
Cream Cheese Frosting
Yield: a double layer cake or full batch of cupcakes
Ingredients
8 oz cream cheese (room temperature)
½ stick butter (room temperature)
1 tsp vanilla essence
4 C powdered sugar
Instructions
- Sift or at least whisk lumps from sugar.
- Beat cream cheese, butter, and vanilla in large bowl with electric mixer on medium speed until blended.
- Add sugar gradually, beating until well blended after each addition.
- Use right away or refrigerate and bring back to room temp before using.
