Thursday, April 4, 2013

Carrot Cake

 Ben decided that carrot cake would be the perfect dessert for Easter dinner so I went through all the carrot cake recipes that I have made and thought I had just the right one...but then thought perhaps I would search for another!
 This particular cake may go down in Evans history as THE best carrot cake.  Key word is may, because I love to search for new ideas and combine recipes so stay tuned!
 Carrot Cake Recipe:

4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
2 cups sugar
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
3 cups grated carrots

Preheat oven to 350 degrees.  Line 2 9" round cake pans with aluminum foil, allowing plenty of overhang on two sides.  Grease and flour the foil.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In your Kitchen Aid bowl, combine the oil, applesauce, eggs, sugar and vanilla.  Slowly mix in the dry ingredients until well blended.
Stir in the grated carrots.
Divide batter between the two prepared pans and bake for 35-40 minutes or until toothpick comes out clean.  
Remove from oven and cool in the pans for 5-8 minutes and then carefully pick up the foil and place on wire rack to cool cake completely.  
I used a cream cheese frosting and decorated with green and orange accents.
When you lift the cakes from the foil, I flipped them upside down so that the smooth surface was the exposed surface.  I just thought that was easier.

Do enjoy this cake, it is moist and full of flavor!        

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