Carrot Cake

This is my egg version of carrot cake unlike my vegan carrot cake.  Whether I’m making cupcakes or a cake, I like to add my lemon cream as a filling.  It adds a “brighter depth” to the dessert.  I especially love to freeze this cake with the filling inside and frosting on top!  It tastes like a lemon-icy blast!

Carrot Cake - The Kitchen BistroCarrot Cake - The Kitchen Bistro

Ingredients:
1 1/4 cup sugar
4 eggs
1 1/4 cup canola oil
2 1/2 tsp vanilla
2 cups flour
1/2 cup whole wheat flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp salt
3 large carrots, shredded
8 oz crushed pineapple, canned (1 cup)
1 cup chopped nuts, optional (walnuts, pecans)
1/2 cup raisins, optional

Cream cheese frosting:
2 (8 oz) packages of Neufchâtel cream cheese
4 TB margarine or vegan butter
2 tsp vanilla
3-4 cups powdered sugar

First shred the carrots into a bowl
Add the wet: sugar, egg, oil, and vanilla
To the same bowl add the dry: flour, whole wheat flour, cinnamon, cloves, allspice, and salt
Add the pineapple and optional ingredients

Frosting:
Mix with electric mixer the cream cheese, vegan butter, and vanilla
Add in powdered sugar slowly, start with 3 cups, more may need to be added to thicken the frosting
It will be softer so I recommend adding more powdered sugar, keep refrigerated
*If you use real butter, the frosting is a bit more stable and less runny

Bake at 350 for 30-40 min
Makes about 22 cupcakes or 3 cake layers

Carrot Cake - The Kitchen Bistro

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