Monday, November 30, 2015

My tough critic gave me a thumbs up on this one!

Tis the Season for Carrot Cake!
The applesauce and pineapple in this recipe make this cake deliciously moist 

4 eggs
1/2 cup butter, softened
1/2 cup applesauce
1 can crushed pineapple, drained
1/2 cup white sugar
1/2 cup brown sugar
1/4 tsp nutmeg
3 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
220g cream cheese, softened
1 cup confectioners' sugar
1 tsp vanilla extract
Pecans for garnishing

1. Preheat oven to 175 degrees C. Grease and flour a cake pan 
2. In a large bowl, beat together eggs, oil, sugar, applesauce, and three teaspoons vanilla
3. Mix in flour, pineapple, baking soda, baking powder, nutmeg, salt and cinnamon
4. Stir in carrots. Fold in pecans. Pour into prepared pan
4. Bake in the oven for 40 to 50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely
5. To make frosting, in a medium bowl, combine butter, cream cheese, confectioners' sugar and one teaspoon vanilla. Beat until the mixture is smooth and creamy
6. Stir in chopped pecans
7. Frost the cooled cake and garnish with pecans

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