Okay, so carrot cake in & of itself isn’t a “meal,” usually. But considering it has gluten free flour (grains), carrots (vegetable), pineapple & applesauce (fruit), walnuts (omega-3s), cream cheese & butter (dairy)…and coconut (fats)…it pretty much covers all food groups, right?
(let’s just pretend it does & leave it at that)
my hubby's favorite carrot cake
This recipe is so easy. Especially for how delicious it is.
It’s a “1-2-3” recipe, and the frosting is a breeze (& truly divine).
cake ingredients
“one”
1 1/4 c unsweetened applesauce
2 c sugar
3 eggs
“two”
2 c flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
“three”
2 c grated carrots
1 c coconut
1 c chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple in juice (not drained!)
cream cheese frosting
1/2 c butter (softened)
8 oz cream cheese (softened)
1 tsp vanilla
1 lb powdered sugar (approx. 3.5-4 cups)
Instructions
1. Preheat oven to 350 degrees.
2. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
3. Pour into two 8 or 9-inch pans.
Note: I traced the pan onto parchment paper and then had perfect circles to line the pans with and the cake came out without any problem!
4. Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely (I moved mine to a cooling rack after 10 minutes out of the oven)
For the frosting:
5. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until smooth.
6. Invert the cake onto a cake plate or stand. Apply a generous dollop of frosting and spread…Gently place the second cake on top and continue frosting. Garnish with nuts of your choice and/or coconut or leave plain & simple!
Happy Monday.
No comments:
Post a Comment