Healthier Carrot Cake Recipe for a Crowd
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Healthier Carrot Cake for a Crowd is a classic carrot cake recipe that’s lower in fat than the original with less in sugar. Extra easy
- Author: Crosby Molasses
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hours 10 minutes
- Yield: 15-20 serving(s) 1x
- Category: Cakes
- 2 cups flour (can use half whole wheat)
- 2 tsp baking soda
- 2 tsp cinnamon
- ½ tsp. salt
- ¾ cup vegetable oil
- ¼ cup Crosby’s Fancy Molasses
- 1 ¼ cups sugar
- 4 large eggs
- 1 tsp. vanilla
- ½ cup chopped walnuts
- 3 cups packed grated carrots (about 4 large carrots)
Icing
- 4 oz. cream cheese, softened
- ¼ cup butter, softened
- 2– 2 ½ cups icing sugar
- 1 tsp vanilla
- Preheat oven to 325°F.
- Line a 9”x13” pan with parchment paper
- In a medium bowl whisk the flour, baking soda, cinnamon and salt.
- In a large bowl whisk the oil with the molasses and sugar. Whisk in the eggs, one at a time, then vanilla.
- Stir dry ingredients into egg mixture.
- Fold in carrots and walnut and mix until combined.
- Scrape into prepared pan and spread evenly.
- Bake 50-55 minutes until a tester comes out clean or with just a few moist crumbs attached.
- Let cool completely before icing.
Icing:
- Beat together cream cheese and butter. Beat in the sugar until you reach desired stiffness. Mix in vanilla.
- Spread on cool cake.