Applesauce Carrot Cake- Celebrating the 100K milestone

I used to dream about it. Yes!! finally I touched the 100,000 page views and 25,000 viewers. For this achievement my buddy husband gifted me the Kitchen-aid stand mixer.  To celebrate , I made this Applesauce Carrot cake.

This egg less cake is excellent with the cream cheese frosting or by itself. I adapted this recipe from “Bakin’ without Eggs” by RoseMarie Emro’s. I made small changes, it turned out very well. Applesauce adds moisture to this carrot cake. Good baking for people with allergies

Ingredients:

Light Brown sugar     -                                ¼ cup+ 1 tbsp.

 Lightly sweetened Apple sauce                  , 1 ¼ cups

Vegetable Oil                                              ¼ cup

Plain yogurt                                                 3 tbsp.

Grated carrot                                              1 ¼ cup

Whole Wheat flour                                       1 cup

 Unbleached all-purpose flour                        ½ cup

Rolled oats                                                   1 cup

Cinnamon powder                                        1 tsp.

Baking Powder                                              2 tsp.

Baking soda                                                  1 tsp.

Frosting:

Low fat cream cheese                                  1 packet (8 oz)(room temperature)

 Grated Lemon rind                                     1 ½ tsp.

Orange juice Concentrated                           2 tbsp.

Vanilla extract                                             1 ¼ tsp.

Icing sugar                                                   1 tbsp.

 For Decoration

Almond flakes                                               1 tbsp.

coconut flakes                                                1 tbsp.

Fresh strawberry                                            1 no.

Method:

•  Preheat 350 F. Butter a 9 inch pan. Keep aside.
• Take a large pan; add all above ingredients except carrot.
• With a handheld electric mixer (I used my new Kitchen aid stand mixer), set on medium speed, beat for 3 minutes, until well mixed.
• Now with wooden spoon, fold in carrots until well combined.
• Pour the mixture into a greased pan and spread the batter evenly.
• Bake 30 to 40 minutes.
• The cake is ready, when it leaves the sides of the tin and is springly to touch.
• When ready, remove from the oven and leave it for cool. Invert the tin over a rack and tap sharply to remove.
• Cool before frosting.

To prepare Frosting: 

• In a small bowl with a handheld electric mixer set on medium speed, beat cream cheese with icing sugar until smooth , approximately 1 minute.
• Now add at once lemon rind, orange concentrate and vanilla essence.
• Blend for 3 minutes until creamy.
• Spread over top of cake.
• Decorate the cake with  almond and coconut flakes. 
• Enjoy this lovely cake with Masala chai,

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