I write all the time about how much I love chocolate – chocolate candy, chocolate ice cream, chocolate cake – but I have neglected to mention that I do have one other love when it comes to cakes – Carrot Cake. If I had both to choose from, I am not sure that I could make a choice, I would probably have a little of each.
I have never made a carrot cake from scratch (or a mix, for that matter). My mother-in-law made one a few years ago for my birthday and it was amazing. This year, I decided to tackle the task myself and made a carrot cake to celebrate my birthday this past weekend with my mom (who happens to have the same birthday and love carrot cake!).
After scouring the internet for recipes, deciding if I wanted to add raisins, nuts, pineapple or which combination of those ingredients, I finally settled on one from a tried-and-true source – Betty Crocker. I have an old Betty Crocker cookbook that I consulted for the recipe. I modified the recipe to be gluten-free and it was nothing short of spectacular!
**Recipe courtesy of Betty Crocker’s New Cookbook, modified to be gluten-free by me
1.5 cups sugar
1/2 cup canola oil
1/2 cup applesauce
1 large egg, 4 egg whites
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/4 tsp ground nutmeg
3 cups shredded carrots (5-6 medium)
1/2 cup chopped pecans
1/2 cup raisins
Cream Cheese Frosting (recipe to follow)
1. Preheat oven to 350 degrees. Spray 2 8 or 9-inch pans with Pam. **You could use a 13 x 9 inch pan if you like.
2. Shred the carrots in a food processor (messy job, but so worth it)
3. Mix sugar, oil, applesauce and eggs in a large bowl until blended and then beat for 1 minute.
4. Mix in remaining ingredients, except the raisins & nuts. Beat for 1 minute.
5. Stir in carrots & nuts and pour into pan or pans.
6. Bake for 30 – 35 minutes or the round pans or 40 – 45 minutes for the rectangle.
7. Frost and enjoy!
Cream Cheese Frosting
*****recipe courtesy of the same Betty Crocker cookbook
1 package low-fat cream cheese
1/4 cup of butter (1/2 stick)
2 tsps skim milk
1 tsp vanilla
4 cups powdered sugar
1. Beat the first 4 ingredients together until smooth.
2. Start to mix in the powdered sugar a little at a time. The frosting is ready when it is smooth & spreadable.
This cake turned out way better than I had ever imagined. In fact, I have been sharing this with everyone that I know so that I don’t devour the rest of the cake myself!