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Photo: ulteriorepicure

Carrot Cake

My son Manny says this is his favorite cake.  Though it is not as rich as the original recipe, it still  remains his favorite. It's simple to prepare for a quick coffee klatsch or to surprise visitors arriving at short notice. I love to surprise Manny with a fresh cake.


INGREDIENTS

  • Cake

  • 2 cups grated carrots
  • 1-1/2-ounce package white raisins
  • 1/4 cup rum
  • 6 tablespoons soft butter
  • 5 tablespoons vegetable shortening
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs, plus 2 egg whites; or 8 ounces (1 cup) egg-substitute
  • 1 teaspoon vanilla extract
  • 1 cup crushed, unsweetened pineapple, drained
  • 2-1/2 cups cake flour, sifted after measuring
  • 1/4 cup wheat germ
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup low-fat buttermilk
  • 1/2 cup walnuts, chopped, and lightly dusted with flour

  • Frosting

  • 12-ounce package low-fat cream cheese
  • 1/2 cup low-fat plain yogurt, drained
  • 3 tablespoons pineapple juice
  • 2-1/2 cups powdered sugar

DIRECTIONS

STEP 1
Peel, grate and measure carrots.

STEP 2
Combine raisins and rum; set aside to soak.

STEP 3
In a large mixing bowl, place butter, shortening and both sugars; beat until well-blended. Add eggs, vanilla and crushed pineapple; mix well at low speed.

STEP 4
In another mixing bowl, combine flour, wheat germ, baking powder, baking soda, salt nutmeg and cinnamon; stir to mix well. At slow speed, add dry ingredients to creamy mixture in three portions, alternating with buttermilk. Beat until well-mixed; do not over beat.

STEP 5
Fold soaked raisins, rum and all, carrots and nuts, into the batter. When all is well-incorporated, pour into a glass oven pan measuring 13 X 9 X 2 inches, sprayed with vegetable oil. Bake 30 minutes, checking with a skewer or cake tester to assure it is done; when skewer comes out clean, remove from oven, and cool completely before preparing cream cheese frosting.

STEP 6
Combine softened cream cheese, yogurt and 2 tablespoons pineapple juice in a food processor or blender until smooth. Pour mixture into a mixing bowl; add sugar and beat well; add remaining tablespoon of juice. Beat until it is the right consistency for spreading. Once cake has cooled, do not remove from its pan; ice it in the pan, and garnish with baby carrots and mint leaves. Cut into squares to serve.

STEP 7
Yield: 8 to 10 servings.

Keywords: DESSERTS, CARROT, CAKE, NUTS
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