MOIST CARROT CAKE

Moist Carrot Cake with a rich cream cheese frosting.  No pineapple in this one.  Just carrots and applesauce to help keep this one moist.

Moist Carrot Cake, my daughter hates the word moist, as do many people, but there is no other way to describe this carrot cake.  OK. Maybe delicious also describes it, or decadent, or even irresistible.

Carrot cake seems to be popular around Easter and spring, but we love it in our house any time of the year.  Besides, carrots are available year-round right?

People serve glazed carrots year-round, I have even seen them on Thanksgiving and Christmas meal tables.

ingredients

• CARROT CAKE
• 4 large Eggs
• 3/4 cup Apple Sauce
• 3/4 cup Oil
• 1 cup Granulated Sugar
• 1 cup Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 cups Unbleached All Purpose Flour
• 2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 1 tablespoon Cinnamon
• 1/2 teaspoon Ground Ginger, optional
• 1/4 teaspoon Ground Cloves, optional
• 3 cups Grated Carrots, can use a food processor, process until pieces are rice sized, about 1 pound of baby carrots
• CREAM CHEESE FROSTING
• 1/2 cup Butter, softened
• 8 ounces Cream Cheese, softened
• 3 1/2 Cups Powdered Sugar
• 1 teaspoon Vanilla Extract

instructions

1. CARROT CAKE
2. Preheat oven to 350 degree F.
3. Spray 9 X 13 cake pan or two round cake pans with cooking spray.
4. ....................................

for full recipes please see : peartreekitchen.com

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