Carrot Cake

Time to Cook: 
55 min
Time to Prepare: 
15 min
Number of Servings: 
24
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Carrot cake is undeniably a fall dessert. Warm spices and cream cheese icing turn an unassuming root vegetable into a thing of beauty. This cake is really easy to make and will be a nice finish to your Thanksgiving dinner but what do I know, I love whipping it up any time I have extra carrots hanging out in the fridge.

Have too many carrots? This is the perfect way to use them up.

Ingredients

3 cups flour

2 tsp baking powder

2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

3 large eggs

3/4 cup brown sugar, packed

3/4 cup sugar

2/3 cup vegetable oil

1 tsp vanilla

1/2 cup unsweetened applesauce

2 cups peeled and grated carrots

1 (398) ml can of crushed pineapple, drained

1/2 cup golden raisins

Icing:

2/3 package of cream cheese, softened

1/3 cup unsalted butter, softened

3 cups icing sugar

1 tsp vanilla

1/4 tsp cinnamon


Directions

1. Pre-heat the oven to 325 F. Grease a 9x13 inch cake pan and line with parchment paper. Greasing the pan helps to keep the parchment from slipping around.

2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

3. In the bowl of an electric mixer, beat the sugar and eggs together until they become thicker and lighter in color. Turn the beaters to low and add the oil and vanilla, beating until incorporated, and then stir in the applesauce.

4. Pour the mixture into the dry ingredients, stirring until it just comes together. Fold in the carrots, drained pineapple, and raisins. Scrape the batter into the prepared pan and smooth the top so it's even.

5. Bake in the center of the oven for 50-55 min, until a tester comes out clean. Once the cake is baked remove from the oven to a wire rack and cool completely.

6. To make the icing, beat the cream cheese and butter together until fluffy. Add the cinnamon and vanilla, beating to incorporate, and then with the motor running on low, add the icing sugar a bit at a time. Beat until the icing is light and fluffy. Spread the icing over the cooled cake.

The cake keeps well for a few days in a tightly sealed container in the fridge.

Adapted from Canadian Living