Carrot Cake

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

Yield:

18 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 304
Caloriesfromfat 28 %
Fat 9.5 g
Satfat 2.9 g
Monofat 2.8 g
Polyfat 3.2 g
Protein 3.6 g
Carbohydrate 51.6 g
Fiber 1 g
Cholesterol 33 mg
Iron 1.1 mg
Sodium 357 mg
Calcium 38 mg

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

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.

Note:

November 1999