Hey, everyone! We’re halfway through the week, that’s a good sign, right? As promised, I’ve got my carrot cake recipe up today so I hope you all enjoy!
I haven’t put up a baking recipe in a really long time, but I love cake. Chocolate, vanilla, red velvet, it doesn’t matter! The best part about cake for me, though, is the frosting and my all-time favorite kind is cream cheese. I could literally eat it straight out of a bowl. When Riley asked me to make a carrot cake this past weekend, I was more than happy to agree because it meant I could have some cream cheese frosting!
There are a ton of carrot cake recipes out there and I scoured Pinterest for good-looking versions. I also knew I wanted to “healthify” it a little. Just because it has carrots in it doesn’t mean it’s health food!
Kelly’s Carrot Cake
Serves: That depends on how generously you like to slice, but this recipe makes one 2-layer cake.
- 1 ½ cups unsweetened apple sauce
- 4 eggs
- 2 tsp vanilla extract
- 1 ½ cups Stevia (or calorie-free sweetener of your choice)
- 1/2 cup sugar
- 2 cups flour
- 1 ½ tsp baking soda
- 1 pinch salt
- 2 tsp cinnamon
- 2 cups grated carrots
For the frosting:
- 1 tsp vanilla extract
- 1/2 stick butter, softened
- 1 8oz package of reduced-fat cream cheese
- 4 cups powdered sugar
- Chopped pecans
Preheat oven to 35o degrees F. Grease 2 round cake pans. Tip–>cut out parchment paper circles to line the pans with because the cakes will slide right out with no problem.
With a hand mixer, beat together the eggs, sugar, Stevia, vanilla extract, and apple sauce. Mix in the flour, baking soda, cinnamon, and salt. Fold in the carrots with a spatula. Divide the mixture evenly between the two cake pans and bake for 33-35 minutes, or until a toothpick comes out clean.
Turn cakes out onto a cooling rack and let cool completely. While the cakes cool, beat together the first 4 frosting ingredients. Spread a thin layer on top of one cake and stack the other layer on top. Frost the entire cake, including the sides. I placed a small bowl in the middle of the cake to get the chopped pecans to lay in an even circle around the cake.
Dig in and enjoy! Riley approved and didn’t seem to notice any of the healthy substitutes I’d made. I can’t say the word “healthier” in front of him because for some reason he’ll automatically assume it doesn’t taste as good. Silly, I know. Don’t worry, this cake is still plenty bad for you, but it’s so good!
This turned out a little more dense than I’d planned, but I kind of rushed through beating the eggs with everything. The applesauce keeps it from being the least bit dry, however, so I was happy with how it turned out!
I’ll be snacking on this cake all week if Riley doesn’t get to it first. Hope you all have a great day!
What’s you favorite kind of cake? Frosting?