Carrot Cake with Cream Cheese Frosting

Sarah Christensen Roberts

I got this recipe in a cooking class I took last semester at Utah State University where I am a Dietetics major. I love to cook because I like making food look beautiful and appetizing. Everyone has to eat and it makes me feel good if I can help them enjoy it.

¾ cup vegetable oil

½ cup chunky applesauce

1 cup white sugar

1 cup brown sugar

4 eggs

2 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

½ tsp. salt

2 tsp. ground cinnamon

½ tsp. nutmeg

3 cups grated carrots

1 cup chopped pecans (optional)

1. Preheat oven to 350 degrees. Grease and flour  2  (9” round) layer pans (can line bottom of pans with parchment paper). Blend oil, sugar, and applesauce using the paddle attachment. Add eggs and vanilla, beating to incorporate. In a bowl, whisk together flour, baking soda, baking powder, salt cinnamon, and nutmeg. Stir into oil mixture just to combine. Stir in carrots. Fold in pecans. Pour into prepared pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, let cool in pan on wire rack for 10-15 minutes, then turn out onto a wire rack and cool completely. To assemble cake, frost with Cream Cheese Frosting.

Cream Cheese Frosting:

½ cup butter, softened

1 (8 oz.) Neufchatel* cream cheese, softened (very similar to cream cheese but has 1/3 less fat)

3 cups confectioners’ sugar

1 tsp. vanilla extract

½ cup chopped pecans (optional)

In a medium bowl, combine butter, cream cheese, confectioners’ sugar and vanilla. Beat until

the mixture is smooth and creamy. Stir in chopped pecans, if desired. Spread on a completely cooled cake (this frosting will melt if the cake is still too warm).