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RECIPE OF THE DAY ::

Dessert ::

APPLE CARROT CAKE

A combination of cream, sour cream, and sugar whips into a

wonderfully fluffy frosting for this apple-and-carrot cake.

Ingredients:

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

2/4 cup cooking oil

4 large eggs

1/2 cup chopped nuts

1 cup whipping cream

1 8 oz carton dairy sour cream

2 tablespoons brown sugar

1 teaspoon vanilla

1/4 cup coarsely crushed purchased apple chips

4 - 5 whole purchased apple chips (optional)

4 - 6 inch-long cinnamon sticks (optional)

2 cups all-purpose flour

Method:

1. 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

2. In a large mixing bowl combine flour, granulated sugar, baking powder,

baking soda, apple pie spice, and salt. Add carrot, shredded apple, nuts and oil.

3. Beat with an electric mixer at low speed until combined. Beat 1 minute at

medium speed. Pour batter into prepared pans, spreading evenly.

4. 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.

5. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool

completely.

6. 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.

7. 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.

8. 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.

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Dessert: