Carrot cake

[mtn2]

A friend of mine had a recipe for carrot cake using both applesauce and pineapple. She is pretty sure that it came from either a 1999 or 2000 Cooking Light issue. She misplaced the recipe and would very much like to be able to make it again. Can anyone out there help? Thank You

[Terri_A]

I just searched the website.

Here are several - 2 use applesauce and 1 uses pineapple juice, but none use both =

This one uses Applebutter and sounds good!

Carrot Cake

To give our cake moistness and more flavor, we used apple butter--a thick, dark-brown spread made of apples, sugar, and spices. You can find it with jams and jellies in your grocery store.

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup apple butter
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 large eggs
2 large egg whites
3 cups shredded carrot
Cooking spray
Cream Cheese Frosting

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt); make a well in center of mixture. Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrot.

Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Yield: 18 servings (serving size: 1 slice)

NUTRITION PER SERVING
CALORIES 304(28% from fat); FAT 9.5g (sat 2.9g,mono 2.8g,poly 3.2g); PROTEIN 3.6g; CHOLESTEROL 33mg; CALCIUM 38mg; SODIUM 357mg; FIBER 1g; IRON 1.1mg; CARBOHYDRATE 51.6g

Cooking Light, NOVEMBER 1999


This one is from 2001 and has applesauce....


From


Traditional carrot cakes have as much as 1 1/2 cups of oil; this one has far less fat—only 1/2 cup of butter. But you'll be amazed at how moist and tender the cake is. Draining the carrots in a colander helps maintain the cake's texture while keeping it from becoming too heavy.

Cake:
3/4 cup applesauce
5 cups shredded carrot (about 1 pound)
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup golden raisins
Cooking spray

Frosting:
4 cups sifted powdered sugar
2 teaspoons vanilla extract
1 (8-ounce) block fat-free cream cheese, chilled
1 (8-ounce) block 1/3-less-fat cream cheese, chilled

Preheat oven to 350°.
To prepare the cake, spoon the applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a bowl; cover and refrigerate.

Combine carrot and granulated sugar in a colander. Drain 20 minutes.

Beat the brown sugar and butter with a mixer at medium speed until well-blended (about 2 minutes). Add applesauce, 1 teaspoon vanilla, and coconut extract; beat until well-blended (about 2 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition (batter will have a slightly curdled look).

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt); stir well with a whisk. Add brown sugar mixture to flour mixture, stirring just until moist. Fold in carrot mixture and raisins (batter will be very thick). Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.

Bake at 350° for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool completely on a wire rack.

To prepare the frosting, beat the powdered sugar, 2 teaspoons vanilla extract, and cheeses with a mixer at low speed just until well-blended (do not overbeat). Spread the frosting over the cake; cover and chill 1 hour.

Yield: 20 servings (serving size: 1 slice)

NUTRITION PER SERVING
CALORIES 322(23% from fat); FAT 8.1g (sat 4.8g,mono 2.3g,poly 0.5g); PROTEIN 5.6g; CHOLESTEROL 45mg; CALCIUM 91mg; SODIUM 327mg; FIBER 1.7g; IRON 1.2mg; CARBOHYDRATE 57.7g

Cooking Light, JANUARY 2001


This one is from 1996 and uses pineapple juice but not applesauce-

Carrot Cake With Cream Cheese Icing
From


We suggest using freshly grated carrots rather than packaged preshredded carrots for the best flavor in this cake.

1 3/4 cups all-purpose flour
2/3 cup whole wheat flour
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup firmly packed brown sugar
3 tablespoons vegetable oil
2 eggs
3 cups coarsely shredded carrot (about 1 pound)
1/2 cup raisins
2/3 cup nonfat buttermilk
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple in juice, drained
Vegetable cooking spray
Cream Cheese Icing

Combine first 7 ingredients in a medium bowl; stir well.
Combine sugar and oil in a large bowl; stir well. Add eggs, one at a time, beating well with a wire whisk after each addition. Stir in carrot, raisins, buttermilk, vanilla, and pineapple. Add flour mixture, and stir well.

Spoon batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Prepare Cream Cheese Icing while cake cools. Spread Cream Cheese Icing over top of cooled cake.

Yield: 18 servings (serving size: one 3- x 2-inch piece)

NUTRITION PER SERVING
CALORIES 274(18% from fat); FAT 5.6g (sat 2.2g,mono 0.0g,poly 0.0g); PROTEIN 3.9g; CHOLESTEROL 33mg; CALCIUM 31mg; SODIUM 212mg; FIBER 1.6g; IRON 1.3mg; CARBOHYDRATE 53.3g

Cooking Light, JANUARY 1996


Now...I want to go make a carrot cake!!!! YUM!

[mtn2]

Thank you for the recipes, Terri. These are the same ones I found. I am strarting to wonder if my friend is mistaken about seeing them in Cooking Light. Barbara

[KAnn]

I am very interested in the CL recipe but I do not care for pineapple in carrot cake...any thoughts as to omitting it?

[Member10000]

There is one from Southern Living that has pineapple. Maybe your friend confused it with CL.

Best Carrot Sheet Cake

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots (about 3 large carrots)
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can sweetened flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze - follows
Cream Cheese Frosting - follows

Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into a greased and floured 13- x 9-inch pan.

Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.



Yield: Makes 10 to 12 servings

Southern Living, MARCH 2003


Buttermilk Glaze

This recipe goes with Best Carrot Sheet Cake

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup butter or margarine
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Bring sugar, baking soda, butter, buttermilk, and corn syrup to a boil in a Dutch oven over medium-high heat. Boil, stirring often, 4 minutes or until mixture is golden brown. Remove from heat, and stir in vanilla extract.


Yield: Makes 1 1/2 cups

Southern Living, MARCH 2003

Cream Cheese Frosting

This recipe goes with Best Carrot Sheet Cake

1/2 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar
1 1/2 teaspoons vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth.



Yield: Makes 4 cups

Southern Living, MARCH 2003

[Member10000]

Here are some more from SL:
http://food.southernliving.com/southern/recipefinder.dyn?action=searchResults&justKeys=true&keywords=carrot+cake&x=62&y=9

If you can't link to them, the code FALL will work.

KAnn - there are a ton of recipes for carrot cake without pineapple. Here is a link to Val's experiment on carrot cakes I found on a search.
http://community.cookinglight.com/showthread.php?t=41379&highlight=carrot+cake

[KAnn]

Thanks for the link! I vagely remember reading it...I love my traditional carrot cake recipe but would love to try something with less oil, sugar, and with some ww flour, etc. I just have never been fond of pineapple in carrot cake for some reason...I love pineapple so much that I usually buy one a week most of the year.