I love carrot cake. It's my favorite cake by far. And I was determined to make a version of my favorite without all the oil but with the same flavor. I came up with this recipe which will be making many more appearances, I know. The texture was really the only difference in this cake than your typical carrot cake. Instead of being light and fluffy, this cake is thick and moist and totally wonderful. Not as dense as a fruit cake would be, though. Oh, and the flavor was incredible.
The cream cheese frosting is really what sets this cake apart. It's sweet and creamy and brings the carrot flavor out just a tad bit more -- which is what I like!
- 2 c sugar ( I used 1 1/2 c white sugar, and 1/2 c brown sugar)
- 1 1/4 c unsweetened applesauce or oil if you want the light fluffy cake with the extra calories
- 4 eggs
- 2 c flour
- 2 t baking soda
- 1-2 T cinnamon
- 3/4 t salt
- 3 c grated carrots (1 1-lb bag baby carrots, thrown into the food processor)
- 1 8oz black low fat cream cheese - softened
- 1/2 c butter - softened
- 2 t vanilla extract
- 4 c confectioners/powdered sugar
-- In a separate bowl, combine all dry ingredients and mix thoroughly.
-- Slowly add dry to wet and mix until all combined.
-- Stir in the carrots and grease your pan/s.
-- Pour into a 9x13 OR 2 8/9 inch round pans
-- Bake at 350 for 60/70 minutes for the 9x13 OR 30-35 minutes for the rounds
--To make the frosting, cream the butter and cream cheese together. Add the vanilla and then slowly add the sugar. Spread on completely cooled cake.
Don't you love seeing all those carrot pieces?