Friday, April 22, 2011

A Blessed Easter and My Carrot Cake Recipe

There's a small break in the rainy spring weather we've been having and today it's bright and sunny. I'm busy cleaning, getting ready for Easter Sunday. My mother and sister are joining us and one of the popular desserts we always enjoy is my Carrot Cake. I have made both the traditional version and the lighter version. Have a Blessed Easter!

Carrot Cake (lighter version in orange)

Mix together:
2 cups granulated sugar (¾ cup granulated sugar & ¾ cup brown sugar)
1½ cups oil (1 cup applesauce and ½ cup oil)
4 eggs, beaten light and fluffy (2 whole large eggs and 2 large egg whites)
1 tsp vanilla extract
¼ tsp almond extract

Add & mix well:
2 cups flour
2¼ tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp pumpkin pie spice

Next fold in each, separately, by hand:
1½-2½ cups (or to taste) grated carrots, desired thickness

Optional - to taste (or eliminate):
1-1½ cups raisins
1-1½ cups chopped macadamia nuts

Butter (nonstick vegetable oil spray) and flour a 9 x 13 inch pan, pour batter into pan, bake at 350 degrees for 45 to 50 minutes but check so it isn't over baked. Cool completely, then top with icing below:

Icing - same as I use for my Pumpkin Roll & can be doubled (Dust with powdered sugar):
1 1/3 cup powdered sugar
5 1/3 TBSP butter, softened at room temperature
8 ounces cream cheese, softened at room temperature
½ tsp vanilla


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