Umpa, here is my Carrot Cake recipe that I absolutely loved. I had always received compliments on how light and moist it was and the icing wasn't overly sweet. While you are converting Trudi's recipe, can you do mine at the same time. I like using golden flax meal and don't really need the zucchini to look like carrots. It would be nice to have something low carb to serve to company or take somewhere if needed.
Carrot Cake & Cream Cheese Icing
Do not grease pan. Set oven for 350° for metal pan or 325° for glass pan.
Ingredients:
2 Cups White Sugar
1 ½ Cups Oil
4 Egg Yolks
2 Cups Flour
2 Tsp. Baking Soda
2 Tsp. Cinnamon
4 Egg Whites
1 Tsp. Salt
3 Cups Carrots
Directions:
1. Beat together sugar, oil and egg yolks.
2. Add shredded carrots.
3. Sift flour, baking soda, cinnamon and salt.
4. Add flour mixture to batter mixture.
5. Beat egg whites stiff. Fold into cake mix.
6. Put in 9” x 13” pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely (or can frost in baking pan).
Cream Cheese Icing:
½ Cup Butter/Dash Salt
1 Tsp. Vanilla
8 Oz. Cream Cheese
1 Cup Icing Sugar
To Make Frosting: In a medium bowl, combine butter, cream cheese, salt, icing sugar and vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake (only covers top of cake, increase by ½ the recipe if you want to ice full cake).
