30m
PREP TIME
45m
COOK TIME
665
CALORIES
18
INGREDIENTS
Servings: 16
Ingredients
- Carrot Cake
- 3 cups flour
- 2 cups granulated sugar
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 teaspoons McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/2 teaspoon McCormick Gourmet™ All Natural Ground Jamaican Allspice
- 1 1/2 cups olive oil
- 1 cup unsweetened applesauce
- 4 eggs, lightly beaten
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts
- Mascarpone Cream Cheese Frosting
- 4 ounces (1/2 package) cream cheese, softened
- 1/2 cup mascarpone cheese
- 1/2 cup (1 stick) butter, softened
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1 box (16 ounces) confectioners' sugar
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Nutmeg
INSTRUCTIONS
- 1 Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans. Set aside. Mix flour, granulated sugar, baking soda, salt, cinnamon and allspice in large bowl with spoon. Add oil, applesauce, eggs and vanilla; mix well. Add carrots and walnuts; mix until well blended. Pour batter into prepared pans.
- 2 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
- 3 For the Frosting, beat cream cheese, mascarpone cheese, butter and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar and nutmeg until smooth. Fill and frost cooled cake with frosting.
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