Carrot-pineapple Cake with Apricot Cream Frosting
Most carrot cakes are loaded with fat...applesauce is substituted for the oil and crushed pineapple adds moistness and flavor. Great with or without the apricot cream frosting.
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|-- CAKE --|
|1 Orange; zest|
|3/4 cupBrown sugar; packed|
|1 cupWhole wheat flour|
|1 cupAll-purpose flour|
|2 teaspoonsBaking Powder|
|1 teaspoonBaking soda|
|2 cupsCarrots; grated|
|1 1/4 cupsCrushed pineapple in juice; drained|
|1/2 cupShredded coconut; sweet or unsweetened|
|-- APRICOT CREAM FROSTING --|
|6 Dried apricots; diced|
|4 ouncesNeufchatel; or low-fat cream cheese|
|1/2 cupPowdered sugar; sifted|
Carrot-pineapple Cake with Apricot Cream Frosting Preparation
Preheat the over to 350 and lightly oil 8-inch cake pan.
Beat the eggs with the orange zest and sugar until thick.
Stir in the applesauce and the vanilla.
Sift the flours, baking powder, and baking soda into a large bowl.
Stir the egg mixture into the flour mixture, then fold in teh carrots, pineapple, and coconut.
Spoon the batter into the prepared cake pan and bake 35 to 40 minutes, or until a skewer inserted in the center of the cake comes out clean.
Cool the cake in the pan about 10 minutes, then turn onto a rack to cool completely.
To make the frosting, soak the apricots in hot water until they are very soft. Drain thoroughly.
With a hand mixer, whip the Neufchatel until smooth and fluffy.
Beat in the powdered sugar and teh 1/4 tsp of vanilla.
Fold in the aprictos.
Spread the frosting evenly over the top of the cooled cake, and cut into thin wedges to serve.
Variations: Add 1/2 cup golden raisins, soaked in hot water and drained, to the batter - or - sprinkle the chopped apricots over the frosted cake instead of folding into the frosting - or- add 1/3 cup chopped toasted pecans to the batter or sprinkle over the cake.
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