Mix together sugar applesauce, vanilla, cinnamon, nuts, carrots, and eggs with mixer. If it too stiff, add a little water.
In sifter, add 2 cups flour and baking soda, salt, and baking powder. Sift half of mixture into wet ingredients and add more flour to sifter until used up. Sift all into wet mixture.With mixer mix until just moist getting all the flour from the sides of the bowl.
Bake at 350 degrees F for one hour in tube pan that has been greased and floured (or use the spray).
Next make up the icing by beating margarine, cream cheese, vanilla, and gently add confectioners sugar until it is a little stiff. Refrigerate until stiff. About 1 hour.
If you add the cream cheese frosting to the cake, you must refrigerate it.
This cake will last 6 months in the freezer and about 20 minutes on the table. Make 2 and save on electricity at the same time.
Note: For the dieters, I normally leave the icing in a container and you spread your own or else I have 2 cakes - one frosted, one unfrosted.
| Servings: | 16 |
| Time: | 20 Minutes Preparation Time 1 hour Minutes Cooking Time |
Source: My own tweaked recipe.
By Gem from VA
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(Archived Apr 06, 2011)Carrot Cake with Cream Cheese Icing
Icing:
Topping:
Preheat oven to 350 degrees F. Grease a 9 inch round cake pan. Dust with flour; tap out excess. Mix together flour, cinnamon, baking powder, and salt. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into prepared pan. Bake cake until top springs back when lightly touched and a toothpick inserted in center comes out clean, 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. To prepare icing, beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in confectioners' sugar until well blended. To prepare topping, mix together nuts and brown sugar. Place cake on a serving plate. Spread icing over top and sides. Sprinkle with nut mixture.
By Robin from Washington, IA
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