Ava's very simple, but perfectly delicious Carrot Cake

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So, during this lovely quarantine I've been doing a lot of cooking. There are five (5) adults living in my house and one 9 year old boy. Everyone except the small child really loved this recipe.

I thought this was going to be complicated, after all, Carrot Cake rules them all. I was so wrong! After you shred the carrots (which, I did by hand because I like making things complicated and forgot that I had a shredder blade for my food processor!), mix with the brown sugar, wait 6omin, it's wicked easy!

This was a birthday cake for my father-in-law, who has fantastic food preferences, and comes from a large Italian family of amazing cooks... Suffice to say the pressure was on!

I adjusted this recipe from one on Allrecipes. Firstly, I reduced the oil, and then I did not add walnuts or raisins. Add these if you wish!

Ingredients

Produce
  • 6 cups Carrots
  • 1 cup Pineapple

Refrigerated
  • 4 Eggs
    1/2 cup apple sauce
Baking & Spices
  • 3 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 1 cup Brown sugar
  • 4 tsp Cinnamon, ground
  • 1 tsp Salt
  • 2 tsp Vanilla extract
  • 1 1/2 cups White sugar

    Oils & Vinegars
    • 1/2 cup Vegetable oil

    Cream Cheese Frosting:

    4c powdered sugar
    7Tbs unsalted butter
    8oz cream cheese



WHAT TO DO:
  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes

    2.  Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. *I've used one 10" and one 8" spring form pan for this recipe, and it worked out perfectly.

     3.  In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple and apple sauce. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture. Pour evenly into the prepared pans.


Decorate as you wish. I used tubed frosting, and since I'm terrible at making things even, I went Picasso style and made it my own.








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