Carrot Cake of Joy
Ingredients
Cake:
4 eggs
3/4 cups vegetable oil
½ cup Apple Sauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
¼ teaspoon nutmeg
3 teaspoons ground cinnamon
3 cups grated carrots (using large/cheese side of grater)
3/4 cup chopped pecans (optional)
8 oz can of pineapple, drained (optional)
Shredded coconut to taste (optional)
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
3.5 cups confectioners' sugar
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour the pan(s) of your choice. This could be a 9 X 13, or two 9 inch pans, square or circular.
2. In a large bowl, beat together eggs, oil, apple sauce, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots. Stir in pecans and other fruit (if desired). Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.
If making a two layer carrot cake, you can fill the layers with some of the cream cheese frosting, or with a flavored whipped cream. I prefer the whipped cream approach since the frosting is so rich, and having a layer of cream ties everything together without being too sweet and overwhelming. For the whipped cream, whip 6 ounces of heavy (whipping) cream with 1 TSP vanilla and 2 TBSP confectioner's sugar. This can be flavored with extracts, liquers, jam, or juice, depending on what taste you want. For instance, if you used pineapple you might want to add a few TBSP of pineapple juice. If you used coconut, use some coconut milk or extract.
This recipe is fairly easy, except for the grating of the carrots, which is tedious. I reccomend getting a minion to do carrot duty.
Handy tip: If you're out of vanilla, you can use maple (pancake) syrup. Yes! Yes you can! This goes for all recipes, not just this one. I can't tell the difference when substituting syrup for extract.
They make springform SQUARE pans, which are easier to use and better crafted than their circular brethren!