Carrot Cake with a Lemon Glaze
7
Points®
Total time: 1 hr 18 min • Prep: 18 min • Cook: 1 hr • Serves: 16 • Difficulty: Easy
Fantastic as written or made with clove and nutmeg instead of the freshly grated ginger. Can also be made into mini muffins.*
Ingredients
Cooking spray
2 spray(s)
All-purpose flour
1 cup(s)
Whole wheat flour
1 cup(s)
Baking powder
1¼ tsp(s)
Baking soda
1 tsp(s)
Table salt
1 tsp(s)
Ground cinnamon
1 tsp(s)
Packed brown sugar
½ cup(s)
Sugar
¼ cup(s), granulated
Raw egg
2 large, beaten
Unsalted butter
¼ cup(s), melted
Unsweetened applesauce
½ cup(s)
Shredded carrots
1 oz, finely grated (about 1/2 lb carrots)
Ginger root
2 tsp(s), fresh, grated
Canned carrot juice
½ fl oz, or fresh Icing Ingredients
Powdered sugar (confectioner's)
½ cup(s)
Vanilla extract
½ tsp(s)
Fresh lemon juice
2 tsp(s), or less to taste
Light cream cheese
2⅔ tbsp(s), at room temperature
Instructions
1
Preheat oven to 350°F. Generously coat a bundt pan with cooking spray.
2
In a medium bowl, whisk together both types of flour, baking powder, baking soda, salt and cinnamon; set aside.
3
Using an electric mixer, in a large bowl, beat together both sugars, eggs and melted butter until light and fluffy. Add applesauce; beat again. Fold in carrots and ginger. Working in small batches, add flour mixture, alternating with juice, until batter is blended; beat on high for 30 seconds more.
4
Pour batter into prepared pan; smooth top. Bake until a tester inserted in cake comes out clean, about 50 to 60 minutes. Cool cake in pan for 15 minutes; turn cake out onto a wire rack to cool completely.
5
While cake is cooling, combing icing ingredients in a medium bowl; using an electric mixer, beat until well-combined. (Add water for desired consistency if necessary.) Drizzle or pour icing over top of cake; let sit a few minutes. Slice into 16 pieces and serve. Yields 1 piece per serving.
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