Recipe | Carrot Cake With Cream Cheese Frosting

                                              Carrot Cake With Cream Cheese Frosting

Cake Ingredients

1-1/2  cups all-purpose flour

1-1/2  teaspoons baking powder

1  teaspoon baking soda

1-1/4  teaspoons salt

1-1/2  teaspoons cinnamon

1  cup granulated sugar

2  eggs, room temperature

3/4  cup applesauce

1-1/2  cups grated carrot

1/2  cup undrained crushed pineapple

1/3  cup raisins

Method:

Preheat oven to 350*F

Grease, line bottom of pan with parchment paper, grease paper and sides, and then lightly flour 9x13x2 cake pan or 2--9" round cake pans

In a large bowl, sift together dry ingredients and set aside.

Beat together sugar, eggs and vegetable oil on high speed of electric mixer for 4 minutes.

Add dry ingredients to sugar mixture and beat on medium speed until smooth.

Stir in shredded carrots, pineapple and raisins---stir just until incorporated.

Pour batter in to prepared cake pan.

Bake for 30 minutes or until cake springs back when lightly pressed in center.

Cool in  9x13x2 pan.  (Invert round cakes on rack after 5-10 minutes.)

Frosting Ingredients

1  8 ounce package Philadelphia cream cheese, softened

1/2  cup room temperature butter

1  teaspoons vanilla extract

1-1/2  cups Confectioner's sugar

1 cup chopped walnuts, optional

Method:

Cream together cream cheese and butter. 

Add vanilla extract & salt.

Gradually add Confectioner's sugar until light and fluffy.

Frost cake.

Sprinkle with chopped walnuts,