By Chef Gretchen Fayerweather
Extra Thoughts: Always a crowd favorite at holiday gatherings. Add pineapple or raisins for added texture and flavor.
Food Prep: For a quicker way to grate the carrots, throw chopped carrots in a food processor.
Ingredients:
3 cups carrots, grated
1/4 cup nuts, chopped ( your choice)
1 and a 1/2 cups, applesauce
4 eggs
2 cups sugar
2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
optional: 1/3 cup well drained/dried pineapple chunks, 1/3 cup raisins or craisins
Frosting:
8 ounces, cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1 pound (more or less) powdered sugar
1. Preheat the oven to 350F. Spray cake pans with cooking oil, set pans aside.
2. Coarsely grate carrots and chop nuts. Dump these into a large bowl or into a stand mixer bowl.
3. Add applesauce, eggs, and sugar, beat for 30 seconds until combined. Add dry ingredients. Stir until well mixed. (optional ingredients can be gently mixed in now)
4. Divide batter evenly between the two cake pans. Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. Allow cakes to cool, gently run a knife around edge to release.
5. While cakes are cooking, whip frosting ingredients in mixer until smooth, add sugar 1 cup at a time, let it mix before adding more sugar, until desired consistency.
6. Once your cakes are cool, generously frost the top of the first layer, then carefully set the second layer on top. Finish frosting the whole cake. I don’t ice the sides for a more rustic look!
*Save time, grab these kitchen tools:
– Two 8 or 9 inch cake pans
– Vegetable peeler
– Measuring cups/spoons
– Large knife
– Mixer