Carrot cake with cream cheese frosting

By Desiree Nielson
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

Cream cheese frosting:

  • 1/2 cup (120 milliliters) light cream cheese, softened
  • 2 tablespoons (30 milliliters) maple syrup
  • 1/2 teaspoon (3 milliliters) vanilla extract

Carrot cake:

  • 2 cups (480 milliliters) whole wheat flour
  • 2 teaspoons (10 milliliters) baking powder
  • 1/2 teaspoon (3 milliliters) baking soda
  • 1 1/2 teaspoon (8 milliliters) ground cinnamon
  • 3/4 teaspoon (4 milliliters) nutmeg, grated
  • 1/2 teaspoon (3 milliliters) salt
  • 3 large eggs
  • 2 tablespoons (30 milliliters) canola oil
  • 1 tablespoon (15 milliliters) vanilla extract
  • 1/2 cup (120 milliliters) milk
  • 1 cup (240 milliliters) applesauce
  • 1/4 cup (60 milliliters) brown sugar
  • 3 cups (720 milliliters) freshly grated carrots

Directions

Cream cheese frosting:

  1. Add cream cheese to a bowl. Beat until smooth. Add maple syrup and vanilla extract and beat to incorporate.
  2. Use to frost carrot cake (see recipe).

Carrot cake:

  1. Preheat oven to 350F (180C).
  2. Pour flour into a large bowl. Add baking powder, baking soda, cinnamon, nutmeg, and salt and mix well.
  3. In a separate bowl, crack eggs and whisk. Pour in oil, vanilla, milk, applesauce, brown sugar and stir.
  4. Pour wet ingredients into dry ingredients and mix to combine.
  5. Add carrots into batter and mix well to incorporate.
  6. Pour into springform pan lined with parchment paper.
  7. Bake 25-30 minutes or until golden.
  8. Let cool.
  9. Frost with cream cheese icing (see recipe).
  10. Enjoy!

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