I’m not really a cook, but I play one on my blog. For about a year I’ve been working on a leaner, meaner version of carrot cake. With a main ingredient like carrots, it seems a shame to turn it into a fattening nutritional wasteland. My recipe isn’t exactly health food, but it’s not all that bad for you. It features carrots in three forms (shredded, baby food, & juiced), and I’ve done away with that heavy cream cheese frosting. Alas, it still has sugar and oil and white flour. But try a piece for breakfast with your coffee or for mid-afternoon tea, and don’t feel guilty. Furthermore it’s a small, one-layer cake and easy! My granddaughter Miranda and I made one to show you.
Blend together in a stand mixer or by hand:
- 2/3 cup of sugar
- 4 ounces carrot baby food
- 2 tablespoons carrot juice
- 1/2 cup of oil, less 2 tablespoons
Add:
- 2 eggs
In a separate bowl, whisk together:
- 1 and 1/2 cups of cake flour or plain flour
- t teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 tablespoons cinnamon
- 1/4 teaspoon salt
Gradually add the dry ingredients to the liquid until incorporated. Either in the machine or by hand, blend in
- 2 cups raw shredded carrots
- 1 cup of broken walnuts
Pour into a greased and floured 9-inch round cake pan and bake at 375 for 25-35 minutes, checking for doneness after 25. Cool the cake on the rack, unmould, turn upright, and cool. Glaze with this lighter frosting:
- Heat a fourth cup of carrot juice and a tablespoon of butter until warm and butter is melted
- Mix by tablespoons into a cup of confectioners or powdered sugar until desired consistency. Pour over cake and down sides and coat, using a spatula.
