Wednesday, July 11, 2012

Carrot Cake

Super moist. Low in fat. So tasty. I had a friend that loved carrot cake. She was a pretty healthy eater and hardly ever ate sweets. But she easily justified carrot cake, because well it was CARROT cake! It's got to be somewhat healthy if there's carrots in it right?! :) Well I did manage to find a recipe for carrot cake that really isn't all that bad for you, but so moist, and delicious. I got the recipe from here, but the only difference was that I tried using Fat Free cream cheese, and so the frosting looks more like a glaze, but it was still good! Next time I'll try the 1/3 fat cream cheese and see what a difference it makes. Regardless, the cake is delicious. 

Carrot Cake
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
2 Tbsp. canola oil (maybe try applesauce?)
2 large eggs
1-1/2 tsp. vanilla
2 cups grated carrots, peeled
20 oz. can of crushed pineapple, drained
1/4 cup chopped walnuts

8 oz. 1/3 fat Cream Cheese
1 cup powdered sugar
1 tsp. vanilla extract

1. Preheat oven to 350 degrees. Grease a 8" round x 3" high pan (if you have one - if not you could use a pan not as deep but you won't cook the cake for nearly as long).
2. In a large bowl combine the flours, sugar, coconut, baking soda, salt, and cinnamon. Whisk until completely combined.
3. In a separate bowl combine the oil, eggs and vanilla. Add the carrots and pineapple to the other wet ingredients.
4. Fold the wet ingredients into the dry mixture. Fold until all combined, but do not over-mix. Add the walnuts.
5. Pour into your baking dish, and bake for about 40-50 minutes (I did 43 minutes). Depending on your dish, cook until a toothpick placed in the center comes out clean.
6. When completed baking, take out of your baking dish and let it cool on a cooling rack for a few hours before frosting.
7. Beat frosting ingredients until smooth. Spread over cake. And enjoy!!

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