Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 1999

Gallery

Credit: Randy Mayor; Styling: Lydia E. DeGaris

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

304 calories; calories from fat 28%; fat 9.5g; saturated fat 2.9g; mono fat 2.8g; poly fat 3.2g; protein 3.6g; carbohydrates 51.6g; fiber 1g; cholesterol 33mg; iron 1.1mg; sodium 357mg; calcium 38mg.
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