3 cups of all-purpose flour 1 cup of sugar 1 tablespoon of ground cinnamon 2 teaspoons of baking soda 1 teaspoon of baking powder 1 teaspoon of salt 1/2 teaspoon of ground ginger 1 1/4 cup of unsweetened chunky applesauce 1 1/4 cup of salad oil 1 cup of packed light brown sugar 1 tablespoon of vanilla extract 4 large eggs 2 cups of lightly packed shredded carrots (about 4 med-sized carrots) One 4 ounce can of walnuts,1 cup chopped 1/3 cup of red currant jelly
Cream Cheese Frosting:
1 (8 oz.) cream cheese, softened 6 tablespoons of margarine or butter 1 teaspoon of vanilla extract 1 1/2 cup of confectioners' sugar
The day before or first thing in the morning: Preheat oven to 350ºF. Grease 10x2 1/2 inch spring form pan. In large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, salt and ginger. In medium bowl, with wire whisk or fork, beat applesauce, salad oil, brown sugar, vanilla and eggs until smooth. Stir applesauce mixture, shredded carrots and walnuts into flour mixture just until flour is moistened. Pour batter into a spring form pan. Bake 65 to 70 minutes until toothpick inserted in center of cake comes out clean, covering top of cake with foil if it browns too quickly. Cool cake in pan or wire rack 10 minutes; remove side of spring form pan and cool completely on rack. Once the cake cools, remove bottom of spring form pan and place on platter. In 1 quart saucepan over low heat, heat currant jelly until melted and smooth. With pastry brush, brush melted jelly over top and side of cake to glaze. Prepare Cream Cheese Frosting: In large bowl with mixer at medium speed, beat one 8 ounce package of cream cheese, softened, 6 tablespoons of margarine or butter (3/4 stick), softened and 1 teaspoon vanilla extract until blended. Gradually beat in 1 1/2 cups confectioners' sugar until smooth. Makes 16 servings.
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