Friday, May 25, 2012

Just Carrot Carrot Cake !

I have always loved carrot cake. With raisins or without, with pineapple or without, nuts of all sorts, and any other digestible ingredient that would blend in the rich batter with reasonable success of the end product.
Until I came across this little gem of a recipe !
This is a pure, unadulterated, 'just carrot, carrot cake'.It always thrills me when a recipe has simple ingredients, easily and effortlessly blending together and resulting in a show-stopper mouthwatering creation such as this !


2 cups flour
2 cups sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp allspice
1 cup applesauce
1/2 cup vegetable oil
6 egg whites
3 cups peeled, grated carrots

Mix dry ingredients in mixing bowl. Add remaining ingredients and beat on medium speed for 2 minutes. Spread in 2 greased 8" round pans. Bake at 350 degrees for 35 minutes, or until toothpick stuck in the middle comes out clean. Cool, then frost with Cream Cheese Frosting (see below).

Cream Cheese Frosting

8 oz cream cheese, softened
1/2 stick butter or margarine, softened
powdered sugar [ 2 and a half to 3 and a half cups, depending on how stiff you want your frosting to be ]
2 tsp vanilla.

Blend cream cheese and butter well. Add vanilla. Gradually add powdered sugar until desired thickness. Beat until smooth.

Adapted from :
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