That said, I'm all for fitting in fruits and veggies when I can, but I tell you, I call a spade a spade. I made Carrot and Apple Cake with Cream Cheese Frosting the other night and I didn't tell my family it was Happy Cinnamon Cake or any other such foolishness.
This cake is a moist, delicious cake with visible shreds of carrot and apple (so if you're kids don't like to know what's in their food, you better puree it!). The frosting is a perfect match. I just plunked the carrots and apples in the food processor together and had this batter finished before the oven preheated (you know that's my test of an easy recipe!).
Carrot and Apple Cake with Cream Cheese Frosting
1-1/2 cups sugar
1-1/4 cups vegetable oil
3 eggs
2 t. vanilla
2 cups sifted all-purpose flour
2 t. cinnamon
1 t. baking soda
1 t. baking powder
1 t. salt
2 carrots shredded
1 apple, peeled, cored and shredded
1 c. raisins (optional)
2 (3 oz) pkgs cream cheese, softened
1 T. milk
2 t. vanilla
dash salt
1 box (1lb) confectioners' sugar
½ cup chopped pecans, optional
Combine first 4 ingredients in a large bowl; blend well.
Add dry ingredients to the wet mixture and mix well.
Stir in remaining ingredients. Pour into 2 greased and wax paper lined 9-inch cake pans.
Bake for 35 to 45 minutes until center of cake is firm to touch.
Cool in pans 10 minutes. Remove from pans and finish cooling on cake racks.
In a medium bowl blend first 4 ingredients thoroughly.
Gradually beat in sugar until frosting is smooth and of spreading consistency.
Fold in pecans, if desired.
1-1/2 cups sugar
1-1/4 cups vegetable oil
3 eggs
2 t. vanilla
2 cups sifted all-purpose flour
2 t. cinnamon
1 t. baking soda
1 t. baking powder
1 t. salt
2 carrots shredded
1 apple, peeled, cored and shredded
1 c. raisins (optional)
2 (3 oz) pkgs cream cheese, softened
1 T. milk
2 t. vanilla
dash salt
1 box (1lb) confectioners' sugar
½ cup chopped pecans, optional
Combine first 4 ingredients in a large bowl; blend well.
Add dry ingredients to the wet mixture and mix well.
Stir in remaining ingredients. Pour into 2 greased and wax paper lined 9-inch cake pans.
Bake for 35 to 45 minutes until center of cake is firm to touch.
Cool in pans 10 minutes. Remove from pans and finish cooling on cake racks.
In a medium bowl blend first 4 ingredients thoroughly.
Gradually beat in sugar until frosting is smooth and of spreading consistency.
Fold in pecans, if desired.
*Deceptively Delicious
3 comments:
that looks fabulous Barbara will have to try it!
LOL. I started watching that episode of Oprah and thought the same thing. Yeah right!
Ooooh, that cake looks yummy. I'm gonna try it on Thursday. Thanks, Barbara. :)
I could not agree with you more about the whole "sneaking" thing. Seems to me that things one sneaks are generally associated with being "bad" or "wrong," and I'd rather not teach my kid that vegetables are things that need to be disguised. My husband is another matter entirely; it may be too late. :)
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