Carrot Cake (Healthier Version)

By zircon50

Ingredients

• CREAM CHEESE FROSTING:
• 3 cups carrots, peeled and grated
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 4 eggs at room temp
• 1 cup honey
• 1/2 cup canola oil, or extra light olive oil for an even healthier cake!
• 2 tsp vanilla
• 1 cup applesauce
• 1 cup crushed walnuts, toasted on a skillet (optional)
• 2 cups powdered sugar
• 16 oz cream cheese at room temp
• 2 sticks unsalted butter, softened at room temp
• 1 Tbsp pure vanilla extract

Preparation

Step 1

In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 1/2 tsp cinnamon.

In a large bowl beat eggs on high speed until foamy (1 min), Add 1 cup honey and beat on high another 4 min. Blend in 1/2 cup canola oil, 2 tsp vanilla and applesauce.

Add the flour mixture about 1/2 cup at a time and mix until it is just incorporated into the batter.

Use a spatula to fold in the grated carrots and walnuts (if using) just until combined.

Divide the batter equally among the two cake pans and bake at 350 ˚ F for 28-32 minutes or until a toothpick inserted in the center comes out clean (mine took ~30 min).