Friday, January 15, 2016

JUDY'S CARROT CAKE

A few weeks ago my husband and I were able to enjoy this delicious Carrot Cake that Friend Judy made. It was for our monthly Tasty Bunch but everyone in the group had a conflict, except us. Boy, did they all miss out. I was so glad that Judy shared the recipe with me.


CARROT CAKE

2      cups sugar (I would use 1 cup truvia sugar/stevia blend to reduce  calories.)
1       cup applesauce
1/2   cup oil
2      teaspoons baking powder
2      teaspoons soda
2      teaspoons cinnamon
4      eggs, slightly beaten
2      cups grated carrots
1/2   cup coconut

Preheat oven to 350 degrees F. Grease either a 9 x 13 - inch pan or two 9 - inch round cake pans.

Mix oil, applesauce, and sugar. 

Combine the dry ingredients and slowly add them to the sugar mixture.

Stir in the eggs, carrots, and coconut.

Bake for 30 to 40 minutes.

CREAM CHEESE FROSTING

5       ounces cream cheese (softened)
4       cups powdered sugar
1-1/2 teaspoons vanilla

Mix all together and add 1 - 2 tablespoons orange juice or milk to desired consistency.

Frost a cooled cake.

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