Best Carrot Cake
This recipe for carrot cake is one of the best carrot cake recipes you will try. You can always feel better about a dessert when there are healthy whole ingredients in the mix, and this healthy carrot cake is just the recipe to try. The cream cheese frosting helps to take this healthy carrot cake recipe over the top, and is sure to be a recipe you try again and again. Carrots are full of healthy carrot nutrients as an excellent source of Vitamin A, with lesser amounts of dietary fiber, protein, Vitamin A, Vitamin K, Vitamin C, B8, pantothenic acid, iron, copper, potassium, calcium, manganese and iron. With all this carrot nutrition they are always a welcome addition to any dessert recipe you make. This simple carrot cake recipe is just one of the healthy carrot cake recipes you will find on the Grandmother's Kitchen recipe site. You can print this recipe to add to your collection of favorite recipes. **
This is a printable recipe.
1 3/4 cups all purpose flour
2/3 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1 1/4 cups brown sugar, packed
1/4 cup apple sauce
2/3 cup buttermilk
3 cups fresh carrots, shredded
1 cup crushed pineapple, drained
Cream Cheese Frosting
(2) 8 ounce packages of cream cheese, room temperature
1/2 cup butter, room temperature
6 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/2 cup walnut pieces
Preheat oven to 350 degrees F.
Line two 9-inch round cake pans with parchment paper, grease the paper and dust lightly with flour.
In a mixing bowl, stir together the two types of flour, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large mixing bowl, using an electric mixer, beat together the eggs, brown sugar and apple sauce until smooth.
Add the buttermilk and beat in. Mix in the carrots and crushed pineapple until well combined.
Add the flour mixture to the wet mixture and beat in until well combined.
Divide the batter into the two cake pans and place into the preheated oven.
Bake 25-35 minutes or until a toothpick inserted near the center comes out clean.
Remove from the oven and cool the cakes for 10 minutes in the pans, then remove, peel off the parchment paper and cool to room temperature on the racks.
The Cream Cheese Frosting:
Using an electric mixer and a large mixing bowl, beat the cream cheese and butter until creamy and light.
Add in the confectioners' sugar one cup at a time. You can add more or less to get your desired consistency.
Beat in the vanilla.
Place the bottom layer of cake on a cake plate, frost the first layer then place the second layer of cake on and frost the tops and sides.
Garnish the top with the walnut pieces.
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Nutrition Facts for:Best Carrot Cake From Grandmother's Kitchen
Ingredients: All purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, salt, eggs, brown sugar, apple sauce, buttermilk, carrots, crushed pineapple, cream cheese, butter, confectioner's sugar, pure vanilla extract, walnuts.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 14 servings. * Per serving: Calories 559, Calories from Fat 194, Total Fat 21.6g 33%, Saturated Fat 11.8g 59%, Cholesterol 77mg 26%, Sodium 408mg , Potassium 223mg 6%, Carbohydrates 86.8g 29%, Dietary Fiber 1.9g 8%, Sugars 66.3g, Protein 7.3g, Vitamin A 92%, Vitamin C 12%, Calcium 7%, Iron 11%
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