Carrot-Apple Cake

Carrot-Apple Cake

Ingredients

• 1  cups all-purpose flour &1 cp WW flour
• 1 tsp  baking soda & 1 tsp baking powder
• 1/2  teaspoon  salt
• 1-2  tsp  ground cinnamon & ½ tsp pumpkin pie spice
• 3  large eggs
• 1  cup brown sugar
• 1/4  cup  vegetable oil &1/4 cp butter
• 3/4  cup  buttermilk
• 2  tsp  vanilla extract
• 1 cup  grated carrot & 1 cup grated apple
• 1  (8-ounce) can crushed pineapple, drained (optional)
• 1  (3 1/2-ounce) can flaked coconut (optional)
• 1  cup  chopped pecans or walnuts
• Buttermilk Glaze
• Cream Cheese Frosting

Preparation

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Muffins bake 20 min.

Mini muffins bake 15 min.

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.