Carrot Cake

 I came across this recipe many years ago and have adapted it several times.  The original recipe called for regular flour, which I have substituted for a gluten-free flour blend.  Also, I have cut down on the oil substantially.  Previously, the recipe used 1 1/4  cup of oil, but I now use 1/2 cup oil and 3/4 cup applesauce.  Even with these changes, the cake is delicious.  It is definitely the recipe I use for carrot cake and I have had great compliments regarding the cream cheese frosting.  You can use the recipe to make cupcakes and the cakes or cupcakes can be frozen.  For many reasons, this is a great recipe!

 Cake Ingredients

2 cups sugar

1/2 cup oil and 3/4 cup applesauce

3 cups grated carrots

4 eggs

dash of salt

1 tsp. pure vanilla

2 cups flour (regular or gluten-free blend with xanthan gum)

2 tsp. cinnamon

2 tsp. baking powder (gluten-free, if needed)

1/2 tsp. baking soda

1 cup crushed pineapple with juice (do not drain)

Icing Ingredients

1/2 cup butter, softened

1 - 8oz. cream cheese, softened

1 tsp. pure vanilla

Powdered icing sugar (approx. 4 cups)

 

 Method for Cake

1. Preheat oven to 350 degrees F.
2. Mix together 2 cups sugar, 1/2 cup oil, 3/4 cup applesauce, 4 eggs, dash of salt, 1 tsp. pure vanilla, 3 cups grated carrots, and 1 cup crushed pineapple.
3. Combine dry ingredients:  2 cups flour, 2 tsp. cinnamon, 2 tsp. baking powder, and 1/2 tsp. baking soda.  Mix together.  
4. Add dry ingredients to the wet and mix well.  Pour into prepared pans (sprayed with "Pam") and bake at 350 degrees F. for 45 minutes to one hour, when a metal skewer or knife inserted into the middle of the cake comes out "clean".

Method for Icing

1. Using a food processor or mixer, process 1/2 cup softened butter, 1 - 8oz. block cream cheese (softened), 1 tsp. pure vanilla, and powdered icing sugar.  You will probably need approximately 4 cups of icing sugar, but could be more or less, depending on the desired consistency. 

 

 Once out of the oven, let cool on racks

 Meanwhile, you can get started on making the icing.  You don't need to add all of your icing sugar at once.  Start with a cup, process until smooth, do a taste test, and check the consistency, adding more icing sugar if needed.

 (This stuff is great on cinnamon buns too!)

 When it comes time to decorate the cake, it can be helpful to put some icing on the bottom of your cake platter as it will help to ensure your cake doesn't shift around as you are decorating it.

 Another tip is to slide strips of wax paper underneath the cake to catch any icing drips

 

 

 You can always set some icing aside which can be colored for additional decoration

With the additional icing, I piped these and put them in the fridge to harden, which made them easier to use

 The finished cake!

 

This cake was for a friend's 40th birthday, so it was a special occasion.