Carrot Cake
Ingredients
The cake
-
¾
cup
cinnamon applesauce
-
½
cup
butter, softened
-
½
cup
oil
-
½
cup
sour cream
-
¾ - 1
cup
brown sugar
-
¾ - 1
cup
granulated sugar
-
3
large
eggs
-
2¼
cups
flour
-
1
teaspoon
baking soda
-
1½
teaspoons
baking powder
-
½
teaspoon
salt
-
1
teaspoon
nutmeg
-
2
teaspoons
cinnamon
-
1
teaspoon
ground ginger
-
2½
cups
shredded carrots
-
1
cup
walnuts or pecans, chopped
-
2
teaspoons
vanilla extract
-
walnuts
for garnish
The frosting
-
½
cup
butter, softened
-
8
oz
cream cheese, softened
-
1½
teaspoons
vanilla
-
2
cups
powdered sugar
Instructions
- Preheat the oven to 350°F and grease two 8-inch cake pans.
- In a large bowl, mix the applesauce, butter, oil, sour cream, both sugars, and eggs until well combined.
- In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the egg mixture, mixing well.
- Fold in the carrots and walnuts, then stir in the vanilla.
- Pour the batter into the prepared pans and bake for 20-25 minutes until golden.
- For the frosting, beat the butter, cream cheese, and vanilla together, then gradually add the powdered sugar until smooth.
- Let the cake cool completely before frosting.
- Frost the cake and garnish with walnuts on the sides.
Nutrition Facts (estimated)
Servings
16 slices
Calories
236
Total fat
19g
Total carbohydrates
11g
Total protein
4g
Sodium
199mg
Cholesterol
64mg
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