Carrot cake, like most things in life, makes me think of Pine Cove.
I don’t know how the debate began, but by the end of my third summer working at Pine Cove, the summer staff were engaged in a serious, opinionated discussion about carrot cake. I sided with the pro-carrot-cake side of the debate, led by the assistant work crew director. But, the carrot cake haters also had a strong team.
I remember that the debate continued on GroupMe for several months after camp ended, but I don’t think we ever reached a consensus.
What do you think about carrot cake? Yay or nay?
- 1 box (15 oz.) carrot cake mix
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts
- 1 box (8 oz.) cream cheese, room temperature
- 1/2 cup (1 stick) butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 tbs cinnamon
- Preheat oven to 375 degrees Fahrenheit and coat a 9×13 baking dish with nonstick spray.
- In a large bowl, combine cake mix, oil, applesauce, and cinnamon. Mix well. Fold in walnuts.
- Transfer mixture to pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Meanwhile, beat cream cheese, butter, vanilla extract, powdered sugar, and cinnamon until smooth.
- Cut cookie bars into 16 rectangles. Cut each rectangle in half diagonally. Spread frosting evenly on top of a triangle, and top with another triangle to make a sandwich. Note: if you are making sandwich cookies, you will only need 1/2 of the frosting.
- Eat and enjoy!