Carrot cakes are known for its cut calories and fat. Enjoy the nutritious ride!
HEALTHIFIED CARROT CAKE.
Ingredients:
Cake
½ cup fat-free egg product
1/3 cup canola oil
1/3 cup canned pumpkin (not pumpkin pie mix)
¼ cup fat-free (skim) milk
1 teaspoon vanilla
1 cup all-purpose flour
½ cup whole wheat flour
1 ¼ cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2 cups shredded carrots (about 4 medium
Frosting
4 oz. (half of 8-oz package) 1/3-less-fat cream cheese (Neufchatel), softened
2 tablespoons butter or no-trans-fat 68% vegetable oil spread stick, softened
1 ½ teaspoons vanilla
3 cups powdered sugar
½ to 2 teaspoons fat-free (skim) milk
1/3 cup chopped pecans.
METHOD:
Heat oven to 350 degree F. Spray bottoms only of two 8-inch round cake pans with cooking spray. In large bowl, mix egg product, oil, pumpkin, 1/4 cup milk and 1 teaspoon vanilla with electric mixer on low speed until well blended.
Add all remaining cake ingredients except carrots. Beat on low speed 30 seconds or until well blended. Stir in carrots. Pour batter evenly into pans.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully run knife around sides of pans to loosen; remove from pans to cooling racks. Cool completely, about 1 hour.
In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, beat in 1 1/2 teaspoons vanilla until well blended. Beat in powdered sugar, 1 cup at a time, until smooth. If necessary, add milk, 1/2 teaspoon at a time, until frosting is desired consistency. Spread frosting between cake layers and on top. Sprinkle with pecans.
CARROT CRANBERRY CAKE.
Ingredients:
1 ¾ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground all spice
1 ½ cups granulated sugar
1 cup mayonnaise or sour cream
3 eggs
1 tablespoon ginger-flavored brandy or water
2 cups shredded carrots (about 4 medium)
1 can (8 oz.) crushed pineapple in juice, undrained
½ cup chopped pecans or walnuts
½ cup sweetened dried cranberries.
Cream cheese frosting.
1 package (3 oz. each) cream cheese, softened
3 tablespoons butter or margarine, softened
½ teaspoon ginger-flavored brandy or vanilla
1/8 teaspoon salt, if desired
2 ½ to 3 cups powdered sugar
Sugared cranberries, if desired
Sugared orange peel, if desired.
METHOD:
Heat oven to 350 degree F. Grease bottom and sides of three 8-inch square pans or three 8-inch round cake pans with shortening; lightly flour.
Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and the allspice; set aside. In large bowl, beat granulated sugar, mayonnaise and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 tablespoon brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, pecans and dried cranberries. Pour into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
In medium bowl, beat cream cheese, butter, 1/2 teaspoon brandy and 1/8 teaspoon salt on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable. Fill layers and frost side and top of cake with frosting. Garnish with cranberries and orange peel. Store covered in refrigerator.
CARROT CAKE.
Ingredients:
Cake
1 ½ cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
½ teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts.
Cream cheese Frosting.
1 package (8 oz.) cream cheese, softened
¼ cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired.
METHOD:
Heat oven to 350 degree F. Grease bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pans.
Bake 13×9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13×9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
HAPPY BAKING!
SANGITA MAITY.
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