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

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

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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