Carrot Cake with a Lemon Glaze

By naqgal90

Ingredients

• 2 spray(s) cooking spray
• 1 cup(s) all-purpose flour
• 1 cup(s) whole wheat flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1 tsp table salt
• 1 tsp ground cinnamon
• 1/2 cup(s) packed brown sugar
• 1/4 cup(s) sugar, granulated
• 2 large egg(s), beaten
• 1/4 cup(s) unsalted butter, melted
• 1/2 cup(s) unsweetened applesauce
• 2 cup(s) shredded carrots, finely grated (about 1/2 lb carrots)
• 2 tsp ginger root, fresh, grated
• 1/2 cup(s) canned carrot juice, or fresh
• Icing Ingredients
• 1/2 cup(s) powdered sugar
• 1/2 tsp vanilla extract
• 2 tsp fresh lemon juice, or less to taste
• 2 2/3 Tbsp light cream cheese, at room temperature

Details

Servings 16

Preparation

Step 1

Preheat oven to 350°F. Generously coat a bundt pan with cooking spray.


In a medium bowl, whisk together both types of flour, baking powder, baking soda, salt and cinnamon; set aside.


Using an electric mixer, in a large bowl, beat together both sugars, eggs and melted butter until light and fluffy. Add applesauce; beat again. Fold in carrots and ginger. Working in small batches, add flour mixture, alternating with juice, until batter is blended; beat on high for 30 seconds more.


Pour batter into prepared pan; smooth top. Bake until a tester inserted in cake comes out clean, about 50 to 60 minutes. Cool cake in pan for 15 minutes; turn cake out onto a wire rack to cool completely.


While cake is cooling, combing icing ingredients in a medium bowl; using an electric mixer, beat until well-combined. (Add water for desired consistency if necessary.) Drizzle or pour icing over top of cake; let sit a few minutes. Slice into 16 pieces and serve. Yields 1 piece per serving.
Notes
*Will affect cooking time.