Red Velvet Carrot Cake Recipe
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Everyone loves freshly baked cakes with decorative toppings. The Red Velvet Carrot Cake should come as no surprise as it is a perfectly homemade treat. There's nothing like the taste of freshly baked cake made from wholesome ingredients like carrots.
Recipe Ingredients:
CAKE
- vegetable oil cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated white sugar
- 1 cup light brown sugar, packed
- 3 eggs
- 2 egg whites
- 3/4 cup vegetable oil
- 1/2 cup applesauce
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 4 cups grated carrots
- 3/4 cup chopped walnuts or pecans
CREAM CHEESE ICING or FROSTING
- 1/2 cup butter, softened
- 8 ounces nonfat or reduced fat cream cheese, softened
- 3 cups confectioners' powdered sugar
- 2 teaspoon lemon juice
- 1/2 cup chopped pecans
Cooking Directions:
Preheat oven to 350 degrees Fahrenheit (175 degrees C). Coat a 9x13 inch pan with cooking spray and set aside.
In a medium mixing bowl, sift together flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt; set dry ingredient mixture aside.
In a large mixing bowl, stir together well sugars, eggs, oil, applesauce, honey and vanilla extract. Next gradually stir in the mixture of dry ingredients.
Stir in carrots and nuts then pour evenly into baking pan. Bake for 40-45 minutes until done or until a toothpick inserted in center of cake comes out clean. Let carrot cake cool in pan for about 10 minutes then turn onto wire rack and cool completely before topping with frosting; if desired. |
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