Apple Carrot Cake

I made a few changes to lower the fat calories and left out the goat cheese for the frosting. Everyone loved it because it was not too sweet or too spicey.

Prep and Cook Time: 2 1/2 hours, including cooling and chilling time.

Yield: Makes 10 servings

Ingredients

• 2  cups  flour
• 1 1/2  cups  granulated sugar
• 2 1/4  teaspoons  baking soda
• 1 1/2  teaspoons  baking powder
• 1 1/2  teaspoons  cinnamon
• 1/4  teaspoon  ground cloves ( or use 1 tsp Allspice for cloves and nutmeg)
• 1/4  teaspoon  ground nutmeg
• 2  teaspoons  unsweetened cocoa powder
• 1/8  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt
• 1  cup  vegetable oil (I used 1/2 cup of vegetable oil)*
• 4  large eggs
• 1 1/2  cups  packed coarsely grated carrots (about 3 medium)
• 1 1/2  cups  packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
• 1  cup  finely chopped walnuts, plus more for garnish
• 10  ounce  fresh, mild chèvre (goat cheese), at room temperature (I omitted)
• 8  ounces  cream cheese, at room temperature
• 2  tablespoons  unsalted butter, at room temperature
• 1  teaspoon  vanilla extract
• 2  cups  powdered sugar

Preparation

 

1. Preheat oven to 350°. Grease three 9-in. round cake pans and set aside. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and 1 cup walnuts. (I used a large 14x10 Pyrex dish)
2. Divide batter among pans and bake until cakes pull away from pan sides and a cake tester inserted in each center comes out clean, 25 minutes. Transfer cakes to cooling racks and let cool 10 minutes. Turn out onto racks and let cool completely.
3. Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
4. Once cakes are cool, arrange first layer on a large plate or platter. Spread some frosting over it, then top with second layer. Frost second layer and top with the third. Generously frost top and sides of cake with remaining frosting. Chill cake at least 1 hour. Before serving, press walnuts lightly into sides of cake.
(I frosted the top of the rectangular cake and sprinkled with toasted coconut.)

Note: Nutritional analysis is per serving.
Calories: 830 ( I cut the fat in half)

Protein:15g, Fat:50g (sat 15), Carbohydrate:85g, Fiber:3.1g, Sodium:628mg, Cholesterol:150mg