Rainy Day Carrot Cake Recipe

On rainy days there is nothing better than baking! I love the smell in a home when you have something delicious baking in the over, whether it is bread, cookies, or cakes.

Here is a recipe I used at Easter that was a big hit (though I think you can make this on any spring day). Since we have been trying to eat a little healthier, I modified a Betty Crocker Carrot Cake Recipe (because I think there is nothing better than a Betty Crocker Recipe, just saying). I made these into cupcakes, but here is the cake recipe.
Modified Betty Crocker Carrot Cake Recipe:

Cake:
¾ cup granulated sugar
¾ cup brown sugar
½ cup shredded apple
½ cup Vegetable oil
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon vanilla
½ teaspoon salt
2 teaspoons Cinnamon (or a dash more- I like it like that)
Dash of nutmeg
3 cups shredded carrots
1 cup chopped walnuts

Frosting:
1 8oz package 1/3 less fat cream cheese, softened
¼ cup butter, softened
2 to 3 teaspoons milk
4 cups powdered sugar

Directions
• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. (I used cupcake pans with liners) In large bowl, beat granulated sugar and brown sugar, apple, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, nutmeg, vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).

• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. (The Cupcakes only take about 20 minutes, I waited until they were brown on top and toothpick came out clean). Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. (I cut the tip off a plastic baggie to apply the frosting on the cupcakes- then decorated with a candy carrot on top). Store in refrigerator.

This was a fun recipe and it turned out delicious. Even my picky 5 year old loved it.

Happy baking!
Barbie Lambert
Manager
East Tennessee Mutual Insurance Co