Carrot cake from scratch with whipped cream cheese frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CAKE:4 eggs2/3 c. white sugar2/3 c. brown sugar1/4 c. oil3/4 c. applesauce (heaping)2-3 tsp vanilla2 c. all-purpose flour2 tsp baking soda2 tsp baking powder1/2 tsp salt (opt)2 tsp ground cinnamon1/4 tsp nutmeg1/4 tsp cloves1/4 tsp allspice (opt)3 c. grated carrots (use large holes on grater)1 c. chopped pecans or walnuts (opt)FROSTING:1(8 ounce) packages cream cheese, softened (226g)1 cup sifted confectioners’ sugar1 teaspoon vanilla extractpinch of salt1 1/2 cups heavy whipping cream
Preheat oven to 350* F
Grease and flour 9 x 13 or Bundt pan
In a large bowl, beat together eggs, oil, applesauce, sugars and vanilla.
Mix in flour, baking soda and baking powder, salt and spices. (cinnamon, nutmeg, cloves, allspice)
Stir in the carrots.
Fold in the nuts (if using). Pour into prepared pan.
Do not OVER mix!
Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let cool for 10 minutes, then turn out onto a wire rack and cool completely.
Frost with Whipped cream cream cheese frosting
FROSTING directions:
In a small bowl, beat the whipping cream until stiff peaks form.
Set aside (in refrigerator)
In a large bowl, combine the cream cheese, sugar, and vanilla.
Beat until smooth and creamy then fold in the whip cream until evenly distributed.Frosts a large cake!
Store in the refrigerator after use.
Serving Size: Makes 12 servings- one 9x13 pan, or 1 bundt cake
Number of Servings: 12
Recipe submitted by SparkPeople user OHITSKELLY.
Grease and flour 9 x 13 or Bundt pan
In a large bowl, beat together eggs, oil, applesauce, sugars and vanilla.
Mix in flour, baking soda and baking powder, salt and spices. (cinnamon, nutmeg, cloves, allspice)
Stir in the carrots.
Fold in the nuts (if using). Pour into prepared pan.
Do not OVER mix!
Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let cool for 10 minutes, then turn out onto a wire rack and cool completely.
Frost with Whipped cream cream cheese frosting
FROSTING directions:
In a small bowl, beat the whipping cream until stiff peaks form.
Set aside (in refrigerator)
In a large bowl, combine the cream cheese, sugar, and vanilla.
Beat until smooth and creamy then fold in the whip cream until evenly distributed.Frosts a large cake!
Store in the refrigerator after use.
Serving Size: Makes 12 servings- one 9x13 pan, or 1 bundt cake
Number of Servings: 12
Recipe submitted by SparkPeople user OHITSKELLY.
Nutritional Info Amount Per Serving
- Calories: 381.2
- Total Fat: 15.2 g
- Cholesterol: 85.3 mg
- Sodium: 423.7 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 1.7 g
- Protein: 6.6 g
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