Our Favorite Carrot Cake
Ingredients ~
1 lb carrots, peeled
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
4 large eggs
1 cup granulated sugar
3/4 cup light brown sugar
1/2 cup unsweetened applesauce
1/2 cup sour cream (reduced fat is okay)
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 8-ounce can crushed pineapple, drained thoroughly (about 1/2 cup)
For the cream cheese frosting ~
1 8-ounce package reduced fat cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 teaspoon vanilla extract
1-1/3 cups confectioners' sugar
Preparation ~
Preheat the oven to 350°F and position a rack in the center of the oven. Generously butter a standard-sized bundt pan, flour lightly and set aside.
Shred the carrots using the shredding disk on a food processor or the large holes of a box grater. Set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice together in a large bowl and set aside.
Lightly beat the eggs with a fork in a separate bowl. Add the sugar, brown sugar, applesauce, sour cream, vegetable oil and vanilla extract. Beat until smooth and light, either by hand, or with an electric mixer on medium speed. Add the dry ingredients and continue beating until well blended. Using a spatula, stir in the shredded carrots and pineapple. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes, then invert onto a rack to cool completely before frosting.
To make the frosting, beat the cream cheese, butter and vanilla extract together with an electric mixer on medium-high. Gradually add in the confectioners' sugar and continue beating until smooth and creamy. Spread the frosting on the cake, chill until set, then cover and keep refrigerated.
Makes 12 to 16 servings
