Whip up cream, sour cream, and sugar for wonderfully fluffy frosting to top this apple-and-carrot cake recipe.
Recipe from Better Homes and Gardens
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons apple pie spice
1/4 teaspoon salt
2 cups coarsely shredded carrot
1 cup coarsely shredded apple
1/2 cup chopped nuts
3/4 cup cooking oil
1 cup whipping cream
1 8 ounce carton dairy sour cream
2 tablespoons brown sugar
1 teaspoon vanilla
1/4 cup coarsely crushed purchased apple chips
Whole purchased apple chips (optional)
5- to 6-inch-long cinnamon sticks (optional)
Preheat convection oven to 325 degrees F or standard oven to 350 degrees F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside.
Bake cake layers in convection oven 25 minutes or bake in standard oven 30 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
For frosting, in a food processor bowl place the whipping cream, sour cream, brown sugar, and vanilla. Cover and process for 2 to 2-1/2 minutes or until stiff peaks form, stopping to scrape down sides every 30 seconds. (Or, place ingredients in a large mixing bowl and beat with a hand blender or electric mixer until stiff peaks form.)
To assemble cake, place 1 cake layer on a serving platter. Spread about 3/4 cup frosting on top of the first cake layer. Sprinkle the 1/4 cup crushed apple chips atop frosting. Top with second cake layer; frost top and sides of cake with remaining frosting. Decorate cake with whole apple chips and cinnamon sticks, if desired. Makes 12 servings.
Per Serving: cal. (kcal) 510, Fat, total (g) 31, chol. (mg) 107, sat. fat (g) 10, carb. (g) 56, fiber (g) 2, pro. (g) 6, vit. A (RE) 638.74, vit. C (mg) 2.36, sodium (mg) 235, calcium (mg) 80.77, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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