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Carrot Cake
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| 2 cups | flour, (I often use a combo of white and whole wheat) |
| 2 cups | sugar, (I keep meaning to try to reduce this and see what happens) |
| 1 tsp | salt |
| 2 tsp | baking soda |
| 2 tsp | cinnamon |
| Mix these together Add: | |
| 14 oz | apple sauce |
| 4 | eggs |
| 1 tsp | vanilla |
2 packed cups grated carrots
Mix gently and not too long
I add raisins and walnuts - sometimes I add walnuts and pecans...whatever you like
Bake in a greased 9X13 at 350 for 40-50 min.
Icing:
The recipe calls for 8oz cream cheese, 1/2 cup butter, 1 tsp vanilla, 3 cups icing sugar.
I usually change it a bit: a brick of 8oz cream cheese plus a third of another brick, 1/3 cup butter, 1 tsp vanilla, 2 1/2 cups icing sugar
***This freezes very well. Sometimes I make muffins instead of a cake to freeze, and then I also freeze the icing. Then I take them out a couple of hours before I need them, and I can quickly ice some cupcakes.
***The carrot cake also makes nice muffins without the icing.
Enjoy!
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