Ingredients for Carrot Cake A La Cooking Light
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How to Make Carrot Cake A La Cooking Light
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground allspice, and 1 ½ cups granulated sugar.
- In a medium bowl, lightly beat 4 large eggs.
- Stir in ½ cup vegetable oil and 2 teaspoons vanilla extract.
- Add the wet ingredients to the dry ingredients. Gently fold in 2 cups grated carrots, 1 cup chopped walnuts or pecans, and ½ cup unsweetened applesauce until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Optional Icing: In a medium bowl, whisk together 1 ¼ cups powdered sugar and 5 tablespoons water until smooth and creamy. Drizzle over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
129g
Fat
20g
Carbs
18g
