CARROT CAKE
Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good
Makes 12-15 servings
Prep Time: 45 minutes
Baking Time: 40-50 minutes
Ingredients
• 1 cup oil
• 1/3 cup sugar
• 1 scant cup brown sugar
• 4 eggs
• 1/2 cup applesauce
• 2 cups whole wheat pastry flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 tsp. cinnamon
• 2 cups grated carrots, about 3 large carrots
• 3/4 cup grated coconut
• 1 cup crushed pineapple, drained
• 3/4 cup nuts, optional
• 2 tsp. vanilla
Cream Cheese Frosting:
• 2 3-oz. pkgs. cream cheese, softened
• 1/4 - 1/2 cup butter, softened
• 4 cups confectioners sugar
• 2 tsp. vanilla
• milk
Directions
1. In a large mixing bowl, cream together oil, sugar, and brown sugar. Stir in the eggs and the applesauce.
2. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Add to creamed mixture.
3. Stir in the carrots, coconut, pineapple, nuts, if desired, and vanilla.
4. Pour into a greased 9 x 13 baking pan. Bake at 325° for 40-50 minutes, or until toothpick inserted in center comes out clean.
5. To make the frosting, mix cream cheese, butter, powdered sugar, and vanilla together. Add milk until you reach a spreadable consistency.
This is the cake my mom made for our wedding. We couldn't wait until our 1st anniversary to eat the top of the cake!
Janelle Myers-Benner, Harrisonburg, VA
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