Spring time always reminds me of carrot cake. I am not 100% sure why maybe because it may be a dish typical to Easter. Though it may be that it’s a cake my brother often requests for his birthday which was a couple days ago. I make it for him almost every year, this year I was a couple days late but that is okay. When I bake cake and muffins I personally prefer a super moist cake as you may have noticed from my Banana Muffins recipe. The Carrot cake is no different. This cake may also be used for carrot muffins if you wish just adjust cooking times.
4 large eggs, lightly beaten
1/2 cup vegetable oil
1 cup apple sauce
1 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
3 1/2 cups carrots, grated (use lg side of cheese grater)
- Preheat oven to 350F grease 9×13 baking dish or line muffin tins or grease two round cake pans. Bakers choice.
- combine first 6 ingredients in a large bowl. whisking until incorporated
- combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt add to applesauce mixture mixing just until moistened do not over mix. Gently fold in carrots, at this point you may add 1 cup of raisins or walnuts or both bakers choice.
- bake in preheated oven for 35-40 minutes. or until toothpick comes out clean. Remembering that my oven is hotter than most cook times may vary this is also dependent upon which pan you choose in step one.
- Let cake completely cool before icing with a cream cheese icing, if you choose two small round cakes after it has cooled gently trim the top if it has rounded and spread a thin layer of icing, pipe the icing along the edge of the trimmed iced piece cake. This helps to make it appear as though there is more icing and prevents the icing layer from squishing out. Ice the rest of the cake using piping bag or just spreading it on bakers choice. I cut the 9X13 cake in half and kept a small amount for myself for these cute mini cupcakes. I choose to decorate with almonds.
Cream Cheese Icing
1/2 cup butter, softened
450g cream cheese, softened
3-4 cups confectioners sugar (depending on your sweet tooth)
1 tsp vanilla extract
1 tsp almond extract
- Cream together butter and sugar, add vanilla and almond extracts. gradually adding sugar 1/2 a cup or so at a time. Store remaining icing in the fridge for up to 5 days to a week.
Here is the bottom half of my cake, as an example you can see what I mean by piping the edge you can also practice the type of piping technique you would like to use, might as well if you just going to cover it all up with icing.
When you put the top on you can see that it looks like a a beautiful thick layer of icing there and nothing is squishing out. You can leave it like this if you didn’t practice your piping or cover all the edges with icing. I had lots of icing left so..
.. I covered the whole cake piped along the top and the bottom edge. It was so warm in my home when I was doing this I was having a struggle with loose icing if this happens to you just pop it in the fridge for awhile and always ice on a cooled cake never on a warm one. You can leave the cake like this or sprinkle with almonds, walnuts, candy carrots, or write a birthday message. Bakers choice, of course. Enjoy!