Old Fashioned Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Cake3 cups All-Purpose Flour1 cup Sugar1 Tbsp. Cinnamon2 tsp. Baking Soda1 tsp. Baking Powder1 tsp. Salt1/2 tsp. Ginger1 1/4 cup Applesauce, Unsweetened, Chunky1 1/4 cup Salad Oil1 cup packed Brown Sugar, Light1 Tbsp. Vanilla Extract4 large Eggs2 cups Shredded Carrots (about 4 medium)1 cup Walnuts, chopped1/3 cup Jelly, Red CurrantFrosting1 (8 oz) Cream Cheese, Softened6 Tbsp. Margarine/Butter1 tsp. Vanilla Extract1 1/2 cup Confectioners' Sugar
Cake:
1. Preheat oven to 350F. Grease 10x2.5" spring form pan.
2. In a large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, salt and ginger.
3. In a medium bowl, with wire whisk or fork, beat applesauce, salad oil, brown sugar, vanilla and eggs until smooth.
4. Stir applesauce mixture, shredded carrots and walnuts into flour mixture just until flour is moistened.
5. Pour batter into a spring form pan. Bake 65-70 minutes until toothpick inserted in center of cake comes out clean, covering top of cake with foil if it brown too quickly.
6. Cool cake in pan or wire rack 10 minutes; remove side of spring form pan and cool completely on rack.
7. Once the cake is cooled, remove bottom of spring form pan and place on platter.
8. In 1 qt saucepan over low heat, heat currant jelly until melted and smooth. With pastry brush, brush melted jelly over top and side of cake to glaze.
Cream Cheese Frosting:
1. In a large bowl with mixer on medium speed beat cream cheese, margarine/butter and vanilla extract until blended.
2. Gradually beat in 1 1/2 cups confectioners' sugar until smooth.
Number of Servings: 16
Recipe submitted by SparkPeople user CAH-RD.
1. Preheat oven to 350F. Grease 10x2.5" spring form pan.
2. In a large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, salt and ginger.
3. In a medium bowl, with wire whisk or fork, beat applesauce, salad oil, brown sugar, vanilla and eggs until smooth.
4. Stir applesauce mixture, shredded carrots and walnuts into flour mixture just until flour is moistened.
5. Pour batter into a spring form pan. Bake 65-70 minutes until toothpick inserted in center of cake comes out clean, covering top of cake with foil if it brown too quickly.
6. Cool cake in pan or wire rack 10 minutes; remove side of spring form pan and cool completely on rack.
7. Once the cake is cooled, remove bottom of spring form pan and place on platter.
8. In 1 qt saucepan over low heat, heat currant jelly until melted and smooth. With pastry brush, brush melted jelly over top and side of cake to glaze.
Cream Cheese Frosting:
1. In a large bowl with mixer on medium speed beat cream cheese, margarine/butter and vanilla extract until blended.
2. Gradually beat in 1 1/2 cups confectioners' sugar until smooth.
Number of Servings: 16
Recipe submitted by SparkPeople user CAH-RD.
Nutritional Info Amount Per Serving
- Calories: 547.5
- Total Fat: 34.4 g
- Cholesterol: 81.0 mg
- Sodium: 404.1 mg
- Total Carbs: 57.1 g
- Dietary Fiber: 2.1 g
- Protein: 6.7 g
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