Carrot Cake

Carrot Cake with Flavored Cream Cheese Frosting 

Directions

Preheat oven to 300 Degrees.

Beat together oil and sugar. Add 1 egg at a time and beat to mix well.  In a large bowl mix flour, salt and seasonings.  Add dry mixture to creamed egg/sugar mixture.  Once mixed, fold in finely grated carrots.

Pour into a greased Bundt pan and bake for 60 minutes. Once cooked, remove from oven. Loosen from edges of pan with Dip and Spreader.  Place a moist CLEAN tea towel over top for about 10 minutes. Position a plate over Bundt pan and invert. The cake should drop out.

Icing

Beat cream cheese, and butter. Add Apple Pie spice, sugar and vanilla. Beat until well mixed and creamy. Spread on cooled carrot cake.

Sugared Carrots

In a Multi Purpose Pot boil 1 cup of water with 1 cup cane sugar. Peel 1 large carrot into long strips. Add carrots to multi pot, turn down heat to medium. Cook for about 3-5  minutes or until carrots are softened but not overcooked. Remove carrots from sugar water with Grip and Grab and place on wire rack (do not overlap)set on top of sheet pan with liner. Let cool for about 5 minutes. 

Take your cooled carrot slices and wrap around your finger making a twist. Place back on cooling rack providing space. Sprinkle with sugar. Bake at 200 degree oven for 20 minutes. Remove from oven. Use to decorate cake.

Ingredients

¾ c vegetable oil

1 c cane sugar

3 large eggs

 1 ½ c whole wheat flour

½ tsp sea salt

2 Tbsp Epicure Carrot Sweet Dip

1 ½ tsp baking soda

2 tsp Epicure Apple Pie Spice

2 c carrots – grated fine

Icing

1 pkg. light Cream Cheese – room temperature

¼ c  melted butter

1 tsp Epicure Apple Pie spice

2 ½ c Icing Sugar

2 tsp Vanilla