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Photo: Randy Mayor; Styling: Lydia E. DeGaris Photo by: Photo: Randy Mayor; Styling: Lydia E. DeGaris

Carrot Cake

To give our cake moistness and more flavor, we used apple butter--a thick, dark-brown spread made of apples, sugar, and spices. You can find it with jams and jellies in your grocery store.

Cooking Light NOVEMBER 1999

  • Yield: 18 servings (serving size: 1 slice)

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup apple butter
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 3 cups shredded carrot
  • Cooking spray
  • Cream Cheese Frosting

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt); make a well in center of mixture. Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrot.

Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 28%
  • Fat: 9.5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 3.2g
  • Protein: 3.6g
  • Carbohydrate: 51.6g
  • Fiber: 1g
  • Cholesterol: 33mg
  • Iron: 1.1mg
  • Sodium: 357mg
  • Calcium: 38mg
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Carrot Cake recipe

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