Saturday, March 6, 2010

Carrot Cake with Creamy Frosting

This tasty little treat is just in time for Easter!
So my daughters 2nd birthday is this weekend and I was looking for a yummy recipe that was light on the sugar and BIG on flavor- so I combined 2 -3 different recipes and came up with this little treat. They are flavorful and filling, they are dense like a normal carrot cake and yet unusual with the addition of the lemon zest and nutmeg. You can make this in a loaf pan or cupcakes or perhaps even in a sheet cake. The frosting has no sugar and you can make it as sweet as you like by adding more or less honey.

Super simple. Take out your cream cheese brick so it can soften while you prep. Combine your dry ingredients in a bowl, then your wet ingredients in a separate bowl. Then add your dry ingredients into your wet and mix thoroughly. Now, if you use a pan you may want to spray it first or rub some butter on it to prevent sticking, I used cupcake liners and it was fine, but if you are concerned about them sticking to the cupcake liners you can add 2 TBSP melted butter to the recipe. Bake them at 350 and keep an eye on them- cupcakes took about 15-18 minutes (use a toothpick to test them) and a loaf pan could take up to 50 minutes or more. Sorry I don't have better time estimates- I ALWAYS forget to set my timer and end up watching everything by eye!

Dry Ingredients:
1 1/2 cups flour, I used whole wheat but you can use white
1/2 cup brown sugar
1 TBSP cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg

Wet Ingredients:
2 eggs
1/4 cup applesauce (I substituted apple sauce for oil)
1 1/2 TBSP Molasses
1 TBSP vanilla
1/2 cup raisins
1/4 cup pecans, chopped
1 1/2 tsp lemon zest
2 cups freshly grated carrots

Frosting Ingredients:
1 brick of cream cheese
1 tsp cinnamon
3-4 TBSP honey (or more to taste depending on how sweet you like it)
1 drizzle of vanilla

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