Wednesday, October 6, 2010

lellie's crazy yummy carrot cake...

this is a recipe from my sister, which is surprising since she has been know to make some sketchy things, but this recipe is nothing short of perfection! it is amazingly moist & really versatile. the cake itself has no butter or oil in it, but leave it to us to make sure we pack the calories in with the caramel sauce & frosting:) you could skip the caramel & make a lower fat frosting & really cut the calories... if that is your thing;)

carrotcake4
{lellie's carrot cake}

3 cups grated carrots, steamed
1 cup crushed pineapple, drained
1 1/3 cup apple sauce
2 3/4 cup sugar
6 eggs or 3 whole eggs & 3 egg whites
1 tsp. vanilla
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
3 cup flour
1 cup chopped nuts, plus more for top if desired

grate carrots & steam in a zip & steam bag. place in mixing bowl. add all wet ingredients & sugar. beat until well combined. sift in all dry ingredients & mix until again. stir in chopped nuts.(batter will be very wet! don't worry, it'll be fine) pour batter into a greased & floured
11 x 16 glass baking dish or 2 9" rounds. bake at 350 for 40-55 minutes or until toothpick comes out clean. poke holes in cake & pour hot caramel sauce over. let cool & top with cinnamon cream cheese frosting.

{salty caramel sauce}

1/4 cup butter
1/4 cup brown sugar
3 TBSP heavy cream
1 tsp. vanilla
1/8-1/4 tsp. salt... to taste

combine all ingredients in a small sauce pan. bring just to a boil. remove from heat & pour over hot cake.

{cinnamon cream cheese frosting}

8 oz. cream cheese, softened
1/2 cup salted butter, softened
1/4 cup heavy cream
3-4 cup powdered sugar
1 tsp. vanilla
1/4 tsp. salt
1 tsp. cinnamon

beat all together until light & fluffy. spread over cooled cake.



2 comments:

burntapple said...

this looks so good!! Thank you so much for sharing!

heather p said...

It is so good! If I eat enough I might actually get a serving of vegetables from it :)