I took a break from my mad quilting frenzy (have made 7 quilt tops in the past 3 weeks) to make carrot cake for my choir director’s birthday last Sunday.
Both cake and frosting got RAVE reviews. I love that the frosting has almost no sweetening in it — plenty of opportunity to taste the cream cheese. The cake replaces most of the oil with applesauce. It turns out really moist and delicious.
Here are the recipes:
I replaced the almond extract with lemon juice. Double the recipe for a 9″ x 13″ cake.
Here’s the cake recipe (I didn’t use the frosting recipe, obviously):
I didn’t put nuts in the cake (in case of nut allergies) but did sprinkle them on top of the frosting. Oh, and 2-1/2 cups of shredded carrots are exactly one pound.
(P.S. I’ll post photos of some of those quilt tops soon . . . . .)