Very moist carrot cake with a classic Butter Cream frosting with enough carrots that makes you want to count it as a "vegetable" instead of a dessert :)

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Name: Momma's Carrot Cake
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 18
Cuisine: not set
Ingredients: 9 1/2 ounces Flour sifted; 4 teaspoon Cinnamon; 1/4 teaspoon Nutmeg; 2 teaspoon Baking soda; 3/4 teaspoon Salt; 2 cups Granulated sugar; 4 each Eggs; 1/2 cup Vegetable oil; 1 tablespoon Vanilla extract; 1 cup Applesauce; 2 pounds Carrot Grated; 1 pound Confectioners Sugar; 8 ounces Cream cheese At room tempurature; 1 stick Butter (salted) At room tempurature; 1 teaspoon Vanilla extract Optional

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INGREDIENTS

9 1/2 ounces Flour ; sifted
4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 teaspoon Baking soda
3/4 teaspoon Salt
2 cups Granulated sugar
4 each Eggs
1/2 cup Vegetable oil
1 tablespoon Vanilla extract
1 cup Applesauce
2 pounds Carrot ; Grated
1 pound Confectioners Sugar
8 ounces Cream cheese ; At room tempurature
1 stick Butter (salted) ; At room tempurature
1 teaspoon Vanilla extract ; Optional

Servings

INSTRUCTIONS

Pre-heat oven to 325 degree. Grease (Pam/Butter/etc) a 13x9 baking pan.

Take butter and cream cheese out of refrigerator to warm to room temperature.

Grate carrots.

Sift (or mix well) dry ingredients (flour, cinnamon, nutmeg, baking soda, and salt) together.

Mix wet ingredients (sugar, eggs, vegetable oil, vanilla extract (1 tbsp) and applesauce) together in a larger bowl. Add Dry ingredients and carrots to bowl with wet ingredients. Mix just until dry ingredients are incorporated. (Do not mix too much!)

Pour mixture into baking pan and bake for 45 minutes or until toothpick comes out dry.

After cake has cooled, mix confectioners sugar, cream cheese, butter, and vanilla extract (1 tsp) icing together and ice the cake.

NOTES

I prefer to grate the carrots myself as store grated carrots can be dried out.

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Momma's Carrot Cake

9 1/2 ounces Flour sifted
4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 teaspoon Baking soda
3/4 teaspoon Salt
2 cups Granulated sugar
4 each Eggs
1/2 cup Vegetable oil
1 tablespoon Vanilla extract
1 cup Applesauce
2 pounds Carrot Grated
1 pound Confectioners Sugar
8 ounces Cream cheese At room tempurature
1 stick Butter (salted) At room tempurature
1 teaspoon Vanilla extract Optional

Pre-heat oven to 325 degree.  Grease (Pam/Butter/etc) a 13x9 baking pan. 
Take butter and cream cheese out of refrigerator to warm to room temperature. 
Grate carrots.
Sift (or mix well) dry ingredients (flour, cinnamon, nutmeg, baking soda, and salt) together.
Mix wet ingredients (sugar, eggs, vegetable oil, vanilla extract (1 tbsp) and applesauce) together in a larger bowl. Add Dry ingredients and carrots to bowl with wet ingredients. Mix just until dry ingredients are incorporated. (Do not mix too much!)						
Pour mixture into baking pan and bake for 45 minutes or until toothpick comes out dry.
After cake has cooled, mix confectioners sugar, cream cheese, butter, and vanilla extract (1 tsp) icing together and ice the cake.

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Nutrition

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Serving Size: 1 Serving (195g)
Recipe Makes: 18 Servings

Calories: 579
Calories from Fat: 305 (53%)

Amt Per Serving		% DV

	Total Fat 33.9g	45 %
	Saturated Fat 17.2g	86 %
	Monounsaturated Fat 10.9g
	Polyunsanturated Fat 2.9g
Cholesterol 241.7mg		74 %
Sodium 278.2mg		10 %
Potassium 244.2mg		6 %
Total Carbohydrate 65.4g		19 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 63.7g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 579

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