Carrot Cake with Cream Cheese Frosting

by Julie Schreiber
(Galien, MI)

Carrot Cake

4 whole eggs
¾ C sour milk (1 Tbs fresh lemon squeezed then fill up to ¾ w/fresh milk)
¾ C unsweetened applesauce (use instead of vegetable oil)
1 ½ C white sugar
2 tsp pure vanilla extract
3 tsp ground cinnamon
1 pinch ground allspice
¼ tsp salt
2 C gluten free flour (for regular recipes whole wheat flour)
2 tsp baking soda
3 C shredded carrot (cut down to 2C if adding optional items listed below)
Optional:
1 C flaked coconut
1 (8 oz) can crushed pineapple w/juice
1 C raisins
Directions:
1. Preheat oven to 350 degrees. Spray 8x12 pay w/non-stick spray and set aside
2. In medium bowl, sift together flour, baking soda, salt and cinnamon and set aside.
3. In a large bowl or stand mixer, combine eggs and sugar and mix until light and fluffy but do not over mix.
4. In same large bowl or stand mixer combine milk, applesauce, sugar and vanilla until just blended. Add flour mixture until just blended-do not over mix.
5. In a separate medium bowl, combine shredded carrots, the optional coconut-walnuts-pineapple-raisins.
6. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold well.
7. Pour into prepared bake pan and bake at 350 degrees for 1 hour. Check with toothpick in center. Should come out clean.
8. Allow to cool completely, for about 1 hour before frosting then serving.

(Can use a bunt pan if your not going to use cream cheese frosting-only use the frosting if you know cream cheese is not a trigger for you)

Cream Cheese Frosting

½ C butter (unsalted, 1 stick) room temperature
8oz Philly cream cheese (1 pkg) room temperature
2 cups sifted powdered sugar
1 tsp pure vanilla extract
1 Tbs Fresh squeezed lemon juice

Directions:
1. With an electric mixer or stand mixer, mix the butter and cream cheese together, about 3 min on med speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla extract and lemon juice and mix. Slowly add the sifted powdered sugar. Keep adding until you get the desired consistency and sweetness.
3. Either spread with a knife or spatula. Can top with coconut flakes.




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Nov 11, 2015
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Frosting NEW
by: Merliin

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Nov 07, 2015
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Oct 20, 2015
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Oct 20, 2015
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Nice NEW
by: Anonymous

The post is about Carrot Cake with Cream Cheese Frosting.This is an tasty cake and i like to make this cake by my own.So thank you for sharing its recipe with us.
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Oct 16, 2015
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Nice post NEW
by: jhon

I have read the post you have posted about carrot cake which is very delicious.You have mentioned about its complete recipe,which makes it easy to cook it.
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Oct 07, 2015
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for questions regarding sugar in the frostin NEW
by: Julie Schreiber

The questions in get in regards to the sugar I use when making the cream cheese frosting: I use the powdered, confectioners sugar. It works best when you sift it "after" you measure it to make the fluffy frosting and it sets up better.

Thank you to all the kind reviews and to those who enjoy it.

Oct 07, 2015
Rating
starstarstarstarstar
for questions regarding sugar in the frostin NEW
by: Julie Schreiber

The questions in get in regards to the sugar I use when making the cream cheese frosting: is use the powdered, confectioners sugar. It works best when you sift it "after" you measure it to make the fluffy frosting and it sets up better.

Thank you to all the kind reviews and to those who enjoy it.

Sep 18, 2015
Rating
starstarstarstarstar
Great NEW
by: Anonymous

Wow. Really so yummy cake. You know what .? I really like cakes . Bundle of thanks you share with us this type of recipes . Your all recipes specialty is . Its easy to make and easy to eat.
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Sep 14, 2015
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Mar 29, 2014
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Carrot Cake with Cream Cheese Frosting NEW
by: Julie

The White sugar in the cake batter is regular granulated sugar. For the frosting you use powdered sugar, the super fine powdery sugar-confectioner sugar.

Mar 29, 2014
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sugar in recipe NEW
by: Anonymous

is the white sugar in the recipe regular or confectionary?

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