Friday, March 29, 2013

Egg Free Carrot Cake

I was surprised when my husband was excited when I told him that I was going to make carrot cake.  (c'mon. carrot cake??  Not exactly at the top of everyone's favorite cake list)  but I actually crave carrot cake with tangy cream cheese frosting during Easter time.  (easter -> easter bunny-> bunnies-> carrots-> carrot cake!  it all goes, right?)  This is a delicious egg free version from Art of Dessert.  It makes your house smell wonderful while it is baking! It is also even more delicious the next day.

So true story: my two year old was eating this for dessert and she started bawling.  We were trying to figure out what was wrong.  Did she bite her tongue? (Which I swear happens at nearly every meal.) No, she wanted more dessert! She was crying because it was gone!

Egg Free Carrot Cake

1 cup brown sugar
1/2 cup butter, softened to room temperature
2 tsp baking soda
1 cup applesauce
1/2 cups crushed pineapple, drained
2 cups flour
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ginger
2 cups shredded carrots, firmly packed

Preheat oven to 325 degrees F. Line two muffin pans with paper muffin cups (or grease and flour two 8 or 9-inch round pans or a 9 x 13 pan, which is what I did pictured above). Beat together butter and brown sugar till light and fluffy. Add applesauce, crushed pineapple. Sift flour, spices and baking soda and salt. add to the brown sugar mixture.  Stir in shredded carrots. Pour into prepared cake pans or muffin pans. Bake for 15-20 minutes in muffin pans (30-35 minutes in cake pans), or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

Cream cheese frosting
8 oz. bar cream cheese, cold
1/2 cup butter , softened to room temperature
1 tsp vanilla extract
3 1/2 cups powdered sugar, measure then sift

Beat the cream cheese and butter till blended. Mix in vanilla extract. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

 Carrot Cake Cupcakes decorated with coconut and jelly beans

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