Carrot Cake
Servings
16 Servings
Ingredients
- canola cooking spray
- 1 cup granulated sugar 250 mL
- 1/2 cup canola oil 125 mL
- 1/2 cup applesauce 125 mL 3 eggs
- 1 1/2 cups grated carrot 375 mL
- 1/2 cup walnut pieces 125 mL
- 1 1/2 cups all purpose flour 375 mL
- 1 1/2 tsp baking powder 7 mL
- 1 1/2 tsp baking soda 7 mL
- 1 1/2 tsp ground cinnamon 7 mL
- 1/2 tsp salt 2 mL
- 1/3 cup canola margarine softened 75 mL
- 1 4oz/125g pkg cream cheese, softened 1
- 2 cups icing sugar 500 mL
- 1 tsp vanilla 5 mL
- 1 Tbsp orange juice 15 mL
- 1 tsp grated orange peel 5 mL
Instructions
Preparation
- 1 Preheat oven to 350°F (180°C). Spray a 13×9 inch (3.5L) rectangular pan with canola cooking spray.2 In a smaller bowl, whisk sugar, canola oil, applesauce and eggs until smooth. Stir in grated carrot and walnuts.3 In large mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt.4 Stir liquid mixture into flour mixture, and mix just until flour is moistened. Spread the batter in prepared pan. Bake 30-35 minutes or until wooden pick inserted in the center comes out clean. Cool cake in pan set on wire rack.5 For frosting: cream margarine and cream cheese together. Adding icing sugar, vanilla and enough orange juice to make a fairly stiff icing.6 Ice cake and sprinkle with orange peel. Chill to set icing.
- Source: canolainfo.org
As long as we’re going dairy here with the cream cheese, why not use actual butter instead of margarine? Just wondering. Also, what would be your recommendation for the next best nut to use other than walnuts – pecans, or other? Thank you.