"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Healthy BUT YUMMY Carrot Cake with Cream Cheese Frosting Recipe

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This recipe for Healthy BUT YUMMY Carrot Cake with Cream Cheese Frosting, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Hanson, wife of Scott Hanson
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1 1/4 cups applesauce
3/4 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)

1/2 cup butter, softened
8 ounces cream cheese, softened
3.5 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)

Directions:
Directions:
Preheat oven to 350 F. Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, applesauce, sugars and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

 

 

 

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