Applesauce-Carrot Cake with Lemon Cream Cheese Frosting

Name: Applesauce-Carrot Cake with Lemon Cream Cheese Frosting
Yield: Makes one 10-inch tube cake or two 8-×-4-inch loaves; serves 10 to 12
Ingredients: 1¼ cups bland vegetable oil; 1 teaspoon each ground allspice and fresh-grated nutmeg; ½ cup drained canned crushed pineapple in unsweetened juice; ¼ cup raisins; 1 cup confectioners’ sugar; ¼ cup (½ stick) unsalted butter, softened; Grated zest and juice of 1 small lemon; 3 large eggs; 1 cup packed dark brown sugar; ½ teaspoon pure vanilla extract; 8 ounces cream cheese (regular or “light” but not nonfat), softened; 2 teaspoons baking soda; ¾ teaspoon salt; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 tablespoon ground cinnamon; ¼ teaspoon lemon extract; 2 teaspoons pure vanilla extract; ½ cup pecan or walnut pieces; 1 cup sugar; ⅔ cup shredded sweetened coconut; 2 cups finely shredded peeled carrots (about 4); ½ cup applesauce

Preparation info

Makes one 10 inch tube cake ; serves
10 to 12

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

The applesauce keeps this carrot cake moist, dense and richly flavored, and the lemon brightens the frosting nicely.

Ingredients

Cake

2 cups all-purpose flour
2 teaspoons baking powder
2

Cake
Dessert
Vegetarian

Method

CAKE: Preheat the oven to 350 degrees F. Lightly oil a 10-inch Bundt or tube pan, or two 8-×-4-inch loaf pans; set aside. Sift the flour, baking powder, baking soda, salt and spices onto a sheet of wax paper; set aside.
In a food processor, puls