Carrot Cake

By á-46593

This carrot cake is chock full of fresh shredded carrot and slathered with rich cream cheese frosting. It makes a naturally delicious dessert for any occasion!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 cup apple butter
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 2 large egg whites
• 3 cups shredded carrot
• Cooking spray
• 1 1/2 cups cream cheese frosting

Preparation

Step 1

Preheat oven to 350°F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt); make a well in center of mixture. Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrot.

Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.