Carrot Cake with a Twist

October 23, 2020
|
Created by Harmons
1 hour
Serves 12
INGREDIENTS:
  • Cake
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1/4 cup plain or vanilla yogurt
  • 1 lb carrots
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • Glaze
  • 4 oz cream cheese
  • 4 Tbsp unsalted butter
  • 1/2 cup powdered sugar
  • 1-2 Tbsp milk
  • 1 tsp vanilla
DIRECTIONS:

Preheat oven to 350°. Grease a 9×13” baking dish.

In food processor, combine eggs, syrup, oil, applesauce and yogurt. Pulse for 10-20 seconds. Using the shredder disk, shred carrots into egg mixture. Transfer carrot mixture to a mixing bowl. Add dry ingredients and mix with a hand mixer until all ingredients are combined, 1 minute.

Spread into prepared pan and bake until sides pull away from pan, 20-25 minutes. Let cool completely.

Meanwhile, in a small saucepan over medium-low heat, add cream cheese, butter, sugar, milk and vanilla and stir until sugar is dissolved. Frost cake.