Slightly better than most Carrot Cake and Cream Cheese Icing

We went to my brother’s place for dinner last night (an early Easter dinner) and I made carrot cake (in respect of Bunnies all over the world!)

This is a recipe that my mom cut out from a newspaper about 25 years ago.  I have no idea what paper and when. It’s quite a moist cake with lots of flavour. I actually added a bit too many carrots, because I had grated them and had no other use, but it was still quite tasty!

Applesauce Carrot Cake

Applesauce Carrot Cake

• 1 1/3 cup all purpose flour
• 1 cup whole wheat flour
• 2 tsp baking powder
• 1 tsp baking sode
• 2 tsp cinnamon
• 1/4 tsp nutmet
• 1/4 tsp salt
• 2 cups grated carrots
• 1 cup unsweetened applesauce
• 3/4 cup packed brown sugar (or 1/3 cup packed splenda brown sugar – which I didn’t have for this one, but would sub it next time)
• 1/3 cup vegetable oil
• 3 eggs

1. Preheat oven to 350° F.
2. Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3. Whisk together eggs, applesauce, oil, and brown sugar. Fold in carrots.
4. Gently stir the carrot mixture into the flour mixture until well blended.
5. Divide batter equally between a lightly greased (I used Pam) 8″ round cake pan.
6. Bake 50-55 minutes or until cake tester comes out clean.

Cream Cheese Icing

• 1/2 cup yogurt cheese (strain overnight about 1 cup of yogurt to make 1/2 cup yogurt cheese)
• 1/2 cup low fat cream cheese
• 3/4 – 1 cup icing sugar
• 1 tsp pure vanilla

1. Using a hand mixer, mix all ingredients together until a smooth, creamy consistency is formed.
2. Generously top cooled cake with the cream cheese icing.
3. Enjoy!

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