Best Ever Carrot Cake –Relief Society Bulletin

By Admin · June 23, 2010 · Leave a comment

3 eggs

½ c. vegetable oil

1 c. applesauce

2 c. sugar

2 tsp. vanilla

1 c. whole wheat flour

1 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

2 c. grated carrots

1 c. chopped walnuts or pecans

½ c. shredded coconut (optional)

Buttermilk Glaze

½ c. buttermilk

½ c. butter or margarine

1 T. corn syrup

1 c. sugar

½ tsp. baking soda

½ tsp. vanilla

Cream Cheese Frosting

1 pkg. (8 oz.) cream cheese, room temp.

1/2 c. butter or margarine, room temp.

1 1/2 tsp. vanilla

2 cups powdered sugar

Combine and mix well in a large bowl eggs, oil, applesauce, sugar, and vanilla. Add flour, baking soda, salt, and cinnamon; stir well. Add carrots, walnuts, anc coconut(optional). Mix well. Pour batter into greased 9X13” baking pan. Bake 350 for 45-50 minutes or until toothpick inserted in center comes out clean.

Shortly before cake is done, make buttermilk glaze. Place buttermilk, butter, corn syrup, sugar, and baking soda in a saucepan; bring to a boil. Boil for 4 minutes stirring constantly. Remove from heat, add vanilla; mix well. Drizzle Buttermilk Glaze over hot cake.

For cream cheese frosting, beat cream cheese and butter with an electric mixer until creamy, scraping dwonsides twice. Add vanilla and powdered sugar; beat until smooth. Spread cream cheese frosting on cooled cake, over Buttermilk glaze.