“Killer” Carrot Cake And His Lighter, Sweeter Twin

The Legendary "Killer" Carrot Cake
The Legendary “Killer” Carrot Cake

This legendary recipe was first made by my Mom’s co-worker, who brought this amazing dessert for office potlucks. It is by far the most requested cake at family reunions, and that’s the ‘unbiased’ opinion of hundred’s of people I’m related to! No kidding!!

This is an extremely rich cake, which I’m sure is why it’s so popular. However, over the years I’ve changed it up by decreasing the oil, eggs, sugar and adding applesauce, brown sugar and the juice and zest of one orange.

Tip #1: If you are able, add fresh ground spices. You will find that the cake is just divinely aromatic compared to using an open box from the shelf. Recently, I’ve read that some spices contain fillers to keep them shelf stable and to resist clumping. No bueno!

I hope your family enjoys this as much as mine has!

 

The Legendary”Killer” Carrot Cake

Preheat oven to 350 degrees

 

Ingredients

2 cups granulated sugar

1 ½ cups oil

3 cups grated carrots

1 cup chopped walnuts (optional)

4 eggs

2 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

1 tsp. cinnamon

2 cups sifted flour

1 Large Can of Pineapple chunks drained (optional)

 

In a bowl combine the oil, sugar and spices. In another bowl, sift together the dry ingredients including the flour, baking soda and salt. Using a whisk, combine the wet ingredients with the dry ingredients making certain all the flour has mixed. Whisk in the eggs one at a time, making sure not to over mix. With a spatula, fold in the carrots, walnuts and drained pineapple until blended.

Pour the mixture into a 14 x 8 inch pan, which has been sprayed with non-stick baking spray. Spread the batter as evenly as possible and place inside the preheated oven. Bake for 35 – 45 minutes, or until the center springs back and an inserted knife comes out clean.

Let cool completely before frosting the cake.

Tip #2: If you decide not to use the cream cheese frosting, you can also make a simple glaze from 1/4 cup of orange juice and 2 cups of powdered sugar, whisked together then poured over the completely cooled cake.

 

Cream Cheese Frosting

8 oz. cream cheese (at room temperature)

½ cup unsalted butter (at room temperature)

¼ tsp. salt

1 tsp. vanilla

4 cups powered sugar (1 lb. box)

Soften the cream cheese and butter together with a hand mixer. Add the salt and vanilla. Slowly add the powdered sugar and whip until completely smooth.

Frost the cake AFTER it has completely cooled, otherwise you run the risk of the cream cheese separating.

 

“Killer” Carrot Cake: The Lighter, Sweeter Twin Version

Preheat oven to 350 degrees

 

Ingredients

1 cup brown sugar

1/2 cup of canola oil (any non-flavored oil will do)

1 cup applesauce

1 cup chopped walnuts (optional)

2 eggs

2 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

1 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. grated fresh ginger

3 cups grated carrots

2 cups sifted flour

1/2 zest of one orange (reserve the other half in a separate bowl for the frosting)

1/2 cup fresh orange juice (approximately the juice of one medium-sized orange)

 

In a bowl combine the oil, sugar, spices, half the zest and juice from one orange. In another bowl, sift together the dry ingredients including the flour, baking soda and salt. Using a whisk, combine the wet ingredients with the dry ingredients making certain all the flour is combined. Whisk in the eggs one at a time, making sure not to over mix. With a spatula, fold in the carrots, walnuts and drained pineapple until blended.

Pour the mixture into a 14 x 8 inch pan which has been sprayed with non-stick baking spray. Spread the batter as evenly as possible and place inside the preheated oven. Bake for 35 – 45 minutes, or until the center springs back and an inserted knife comes out clean.

Let cool completely before frosting the cake

 

Cream Cheese Frosting

8 oz. cream cheese (at room temperature)

1/2 cup unsalted butter (1 stick at room temperature)

¼ tsp. salt

1 tsp. vanilla

1/2 zest of one orange (about 1 tsp.)

4 cups powdered sugar (about one box)

Soften the cream cheese and butter together with a hand mixer. Add the salt and vanilla. Slowly add the powdered sugar and whip until completely smooth.

Frost the cake AFTER it has completely cooled, otherwise you run the risk of the cream cheese separating.

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