CREAM OF CARROT RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. Lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in baking dish on a wire rack, about 1 hour. Cover dish tightly with plastic wrap; refrigerate 8 hours to overnight.
• Beat Neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. Spread frosting on cake.

Steps:

• Preheat oven to 180°C. Lightly grease and line a 22cm round cake pan with baking paper.
• In a large bowl, whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.
• Using a wooden spoon, stir in sifted combined flour, spices and soda. Fold in carrot and walnuts. Pour into pan. Smooth top.
• Bake 55-60 minutes until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
• Meanwhile, in small bowl, using an electric mixer, beat cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy.
• Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts.