Carrot Cake

I made just a couple of minor adjustments to a carrot cake recipe that I found about a year ago.  I have it saved as "Earthbound Farms Carrot Cake."  My version added whole wheat flour and applesauce, which I find to be pretty standard substitutions when I bake things like this.  As you can see from the picture, I omitted all nuts, for the girls' preference.  I also can get by with 3/4 of the amount of frosting in this recipe, because the cake is just so tasty it doesn't really need the extra amount.  The girls and I get to gobble this one up, because, again, the cream cheese is "awful".  I really do make stuff that Travis likes, honestly! I'll start posting those soon. :)

Carrot Cake

1 1/3 C. flour

2/3 C. whole wheat flour

2 C. sugar

1 T. cinnamon (or a little less)

1 tsp. salt

2 tsp. baking soda

2 tsp. baking powder

4 large eggs

½ C. oil

1 C. applesauce

2 tsp. vanilla

3 packed cups grated carrots (about 1 lb.)

1 C. chopped walnuts or pecans (opt.)

Frosting:

8 oz. cream cheese, softened

4 T. butter, softened

4 C. powdered sugar

1 T. vanilla

1 T. milk or water

2 C. chopped walnuts or pecans

Combine flour à baking powder.  Combine eggs, oil, vanilla, and add dry ingredients. Add the carrots and nuts, and stir to combine.

Evenly divide the batter between two 9-inch heavily buttered and floured cakepans.  Bake at 325° for 55-65 min, until a toothpick is clean and edges have pulled away from the side of the pans. Let the layers cool completely on wire racks, about 1 hour.

While cooling, make the frosting.  Cream together the butter and cream cheese, then incorporate the powdered sugar slowly and beat until fully incorporated and smooth, about 3 min.  Add vanilla and beat until just combined.  If too stiff, add 1 T. milk or water, and if too runny, add the last of the powdered sugar.

Remove cakes from pans and layer with frosting.  Press the nuts onto the side of the cake.  Cake can be refrigerated, covered, for up to 1 week.