Carrot Cake a La Cooking Light |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 16 |
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A lighter version of carrot cake but just as good if not better. I even used this recipe to make a wedding cake for a friend who loved it. Ingredients:
3 cups flour |
2 1/2 cups sugar |
1 tablespoon baking soda |
1 tablespoon cinnamon |
1 teaspoon salt |
4 large eggs |
1 1/2 cups salad oil |
1 teaspoon vanilla |
2 cups packed shredded carrots |
2 cups chopped walnuts (8 oz) |
1 cup applesauce |
Directions:
1. Preheat oven to 325; grease and flour bundt or tube pan.
2. In lg bowl, mix together dry ingredients.
3. In sm bowl, beat eggs slightly; stir in oil and vanilla.
4. Add oil/egg mixture to dry ingredients along w/ carrots, nuts, and applesauce just until moistened.
5. Spoon batter into prepared pan and bake for 1 hour 20 minutes or until toothpick comes out clean.
6. Cool cake in pan for 10 minutes before turning out onto wire rack to finish cooling.
7. Optional Icing: Mix 1 1/4 c 10x sugar and 5T water together until smooth and spoon over cake.
8. Note: These make excellent muffins too; just bake in prepared muffin cups til done (appx 20 mins depending on size).
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