Grandma's Apple Carrot Cake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings. Ingredients:
2 eggs |
1/2 cup canola oil |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 cup king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1-1/2 cups finely shredded carrots |
1 cup shredded peeled apple |
cream cheese frosting: |
1 package (3 ounces) cream cheese, softened |
1 tablespoon butter, softened |
1 teaspoon lemon juice |
1/4 teaspoon vanilla extract |
1-1/4 cups confectioners' sugar |
Directions:
1. In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple.
2. Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator. Yield: 9 servings.
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