What happens when research meets the kitchen? In this case, a carrot cake!
Let me explain. I hadn’t planned on making a carrot cake, but last week at work we were sent a ton of fresh purple-orange and red-orange carrots for an upcoming study. We were sent so many (it took three full days to process them all), that we were allowed to take a few home. I couldn’t have processed all of those carrots without my labmates, so I decided we all deserved a little carrot cake made with some of the extra red-orange carrots.
I found a recipe that used applesauce instead of oil (my main substitute for oil/butter in cakes and breads) from LaaLoosh. And of course, a carrot cake is nothing without its lethal partner of cream cheese frosting, listed below. Such a delicious combo…a great pre-summer treat!
Carrot Cake Ingredients
2 cups all-purpose flour
1 cup sugar
1/2 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1 tsp salt
1/2 cup egg substitute
2 egg whites
2 1/2 cups shredded carrots
3/4 cup applesauce
1/2 cup raisins (optional)
Preheat the oven to 350 degrees and line two 9 inch pans (either round or square) with parchment paper. Spray with cooking spray.
Wash, peel, and shred the carrots (this takes the most time). Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a large bowl, set off to the side.
Whisk the egg substitute and egg whites in a large bowl. If using a mixer, add into mixing bowl. Add the carrots, applesauce, oil, and hot water to eggs and beat on medium until well blended. Then, add the flour mixture 1 cup at a time to the carrot mixture and beat on low until mixed well. Pour batter evenly in the cake pans.
Bake for approximately 30 minutes. Let cool for 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on racks. While cooling, prepare frosting (listed below).
Cream Cheese Frosting (From the Food Network)
3/4 cup unsalted butter, softened
1 8 oz.pkg. reduced fat cream cheese
4 cups powdered sugar
2 tsp. vanilla
Beat together butter and cream cheese until smooth. With mixer on low speed, slowly add in powdered sugar, mixing well between each addition. Beat in vanilla.
Spread a thick layer of frosting on the top of one of the cakes. Gently place the other cake on top and frost the remainder of the outside surface.
My battery died after this pic, so sadly there were no more pictures after I smoothed out the frosting a little more!
Store refrigerated (I’ve always thought that carrot cake tastes better chilly, anyway). Enjoy!