6

Carrot Cake with a Lemon Glaze

Total Time
1 hr 18 min
Prep
18 min
Cook
1 hr
Serves
16
Difficulty
Moderate
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

baking soda

1 tsp

table salt

1 tsp

ground cinnamon

1 tsp

packed brown sugar

½ cup(s)

sugar

¼ cup(s), granulated

egg(s)

2 large, beaten

unsalted butter

¼ cup(s), melted

unsweetened applesauce

½ cup(s)

shredded carrot(s)

2 cup(s), finely grated (about 1/2 lb carrots)

ginger root

2 tsp, fresh, grated

canned carrot juice

4 fl oz, or fresh (1/2 cup)

powdered sugar

½ cup(s)

vanilla extract

½ tsp

fresh lemon juice

2 tsp, or less to taste

low fat cream cheese

2 Tbsp, 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.
Notes
*Will affect cooking time.

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