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Carrot Walnut Bread Cake

August 28, 2012

This is a nutty twist on a dense carrot cake with just a hint of spice/pound cake too. You could serve it with or without the frosting but, then again, this cream cheese frosting is extra yummy with cinnamon and honey.

You will need:

  • 2 eggs, lightly beaten
  • 1 c brown sugar, scant
  • 1/2 c unsweetened applesauce
  • 1 t vanilla extract
  • 1 c shredded carrot (approx. 2-3 medium carrots)
  • 1 c walnuts, toasted and chopped
  • 1/4 t salt
  • 1 1/2 t ground cinnamon, divided
  • 1 t ground cloves
  • 1 t ground nutmeg
  • 1/2 t ground ginger
  • 1/4 t baking powder
  • 1/2 t baking soda
  • 1 3/4 c flour
  • 1 pkg (8 oz) cream cheese, softened
  • 1/4 c honey, scant
  • 1 T milk

Then you will…

  1. Preheat oven to 350 degrees. Lightly grease a 8-by-8-inch baking dish.
  2. In a large bowl, mix together the eggs with the brown sugar, applesauce and vanilla. Stir until well combined.
  3. Mix in the salt, 1 teaspoon of cinnamon, cloves, nutmeg, ginger, baking powder and baking soda.
  4. Fold in carrots and walnuts.
  5. Stir in the flour just until mixed.
  6. Spread in the prepared pan. Bake for 45 to 50 minutes, or until toothpick inserted in middle comes out clean. Take out and let cool.
  7. In a small bowl, mix together the softened cream cheese with the honey and remaining 1/2 teaspoon of the cinnamon. Thin with milk to desired consistency.
  8. Top with the cream cheese frosting. Invite friends over and share!
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One comment

  1. I want some now — right now with a nice steaming cup of coffee
    beside it please – hold the sugar!



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