Thursday, April 12, 2012

Carrot Cake- baking success!!

YES!!! You know by now that my baking success rate is 50/50...well I made a carrot cake for Easter Sunday and I can put this one into the recipe box because I will definitely be making it again!

I found the original recipe on and modified it a bit


1 cup egg beaters
1 cup applesauce
1/4 cups vegetable oil
1 cup Splenda (Granulated- not the "for baking" one)
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 cups grated carrots (I don't have a grater so I basically just peeled mine)
1 cup chopped pecans
1 8oz can crushed pineapple drained
1 cup jumbo raisins

1/2 cup butter, softened
8 ounces fat free cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract


Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots and pineapple. Fold in pecans and raisins. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. I ended up with extra frosting so I may try to make less next time but other than that it was perfect!

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