Carrot Cake with a Smear of Cream Cheese Frosting by Frenchy Loeb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.50 tsp Cinnamon, ground 0.25 tsp Nutmeg, ground 1 tsp Vanilla Extract 0.50 cup Canola Oil 0.75 cup Applesauce, unsweetened 0.50 cup, packed Raisins 2 tsp Baking Soda 0.25 cup, packed Brown Sugar 3 tbsp Philadelphia Whipped Cream Cheese, plain 1cup Bob's Red Mill Coconut Flour 3 cup Carrots - grated per cp 0.12 cup Crystal Sugar - Confectioner Sugar 1 cup Almond Flour2 serving 1 Large Brown Egg 0.50 tsp Sea Salt 0.25 cup Granulated Sugar
Pre-heat oven to 350 degrees. Grease a 9 inch loaf pan. Grate 3 cups fresh carrot and set aside.
In medium bowl whisk both of the flours, baking soda, salt, cinnamon and nutmeg.
In large bowl whisk the oil, applesauce, sugar, eggs and vanilla. Mix well. Add the grated carrots and the raisins. Blend well.
Add the flour mix into the wet Ingredients a little at a time, mixing throughly and evenly.
With a spatula, transfer the carrot cake batter to the greased loaf pan. Spread evenly. Bake in 350 degree oven for 55 minutes or until inserted wood toothpick comes out clean.
Cool for 5 minutes, then loosen the cake with the back edge of a flat knife run along the pan inside edge. Place cake on a cooling rack.
When cake is completely cooled mix the frosting and spread across the top of the cake. Then refrigerate until just before serving, removing the cake to warm to room temperature. Slice and serve.
Serving Size: 12 slices
In medium bowl whisk both of the flours, baking soda, salt, cinnamon and nutmeg.
In large bowl whisk the oil, applesauce, sugar, eggs and vanilla. Mix well. Add the grated carrots and the raisins. Blend well.
Add the flour mix into the wet Ingredients a little at a time, mixing throughly and evenly.
With a spatula, transfer the carrot cake batter to the greased loaf pan. Spread evenly. Bake in 350 degree oven for 55 minutes or until inserted wood toothpick comes out clean.
Cool for 5 minutes, then loosen the cake with the back edge of a flat knife run along the pan inside edge. Place cake on a cooling rack.
When cake is completely cooled mix the frosting and spread across the top of the cake. Then refrigerate until just before serving, removing the cake to warm to room temperature. Slice and serve.
Serving Size: 12 slices
Nutritional Info Amount Per Serving
- Calories: 269.6
- Total Fat: 16.2 g
- Cholesterol: 37.7 mg
- Sodium: 342.2 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 6.4 g
- Protein: 5.0 g
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