Trisha uses applesauce and honey to sweeten up her lighter version of this timeless carrot dessert!
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Country star Trisha Yearwood displays her Southern hospitality as she puts together meals with loved ones. Whether it's for a household reunion or a party for her band-mate, her easy dishes constantly have a story to tell.

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Honey Carrot Cake
DISH THANKS TO TRISHA YEARWOOD
Level: Easy
Overall: 2 hr 15 min (consists of cooling time).
Active: 25 minutes.
Yield: 8 servings.

Components.

Carrot Cake:.

Unsalted butter, for the pan.
1 1/4 cups versatile flour, plus more for the pan.
1 cup entire wheat flour.
2 teaspoons baking powder.
1 teaspoon ground cinnamon.
1/2 teaspoon ground allspice.
1/2 teaspoon newly 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 big carrots).
1/2 cup chopped pecans.
1/2 cup shredded sweetened coconut.

Cream Cheese Glaze:.

2 ounces cream cheese, at room temperature.
3 tablespoons saltless butter, at room temperature level.
1/4 cup confectioners' sugar.
1/2 teaspoon pure vanilla extract.
2 to 3 tablespoons milk.

Instructions.

For the carrot cake: Pre-heat 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 entire wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; reserved. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Include the vanilla and eggs and beat till light, about 1 minute. Include the flour mixture and beat on low just till integrated. Add the carrots, pecans and coconut and beat just to include. Spread out the batter into the ready pan.

Bake till a tester placed in the center comes out clean with just a couple of 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 till smooth. Beat in the confectioners' sugar till 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 infect the edges.

Cook's Note.

You can divide this dish into 2 smaller sized loaf pans if preferred.

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Trisha Yearwood's Honey Carrot Cake|Trisha's Southern Cooking area|Food Network.