Trisha Yearwood's Honey Carrot Cake | Trisha's Southern Kitchen | Food Network
Trisha uses applesauce and honey to sweeten up her lighter version of this classic carrot dessert! Subscribe to #discoveryplus to stream more of Trisha's #SouthernKitchen: https://ift.tt/HZnLFAO. Get the recipe ▶ https://ift.tt/Q1a8EuA Subscribe to Food Network ▶ https://ift.tt/c7dFb9U Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Honey Carrot Cake RECIPE COURTESY OF TRISHA YEARWOOD Level: Easy Total: 2 hr 15 min (includes cooling time) Active: 25 min Yield: 8 servings Ingredients Carrot Cake: Unsalted butter, for the pan 1 1/4 cups all-purpose flour, plus more for the pan 1 cup whole wheat flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt 1/2 cup vegetable oil 1/2 cup applesauce 1/2 cup honey 1 1/2 teaspoons pure vanilla extract 2 large eggs 1 cup grated carrots (about 2 large carrots) 1/2 cup chopped pecans 1/2 cup shredded sweetened coconut Cream Cheese Glaze: 2 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature 1/4 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 2 to 3 tablespoons milk Directions For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches. Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan. Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely. For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges. Cook’s Note You can split this recipe into 2 smaller loaf pans if desired. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/37tN2WH ▶ WEBSITE: https://ift.tt/se2PzyC ▶ FULL EPISODES: https://ift.tt/guHvepk ▶ FACEBOOK: https://ift.tt/iC7cUg6 ▶ INSTAGRAM: https://ift.tt/W5MJvez ▶ TWITTER: https://twitter.com/FoodNetwork #HoneyCarrotCake #TrishaYearwood #TrishasSouthernKitchen #FoodNetwork Trisha Yearwood's Honey Carrot Cake | Trisha's Southern Kitchen | Food Network https://www.youtube.com/watch?v=uzwo9Q3CEJo
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