Chief Longwind Of The North
Certified/Certifiable
I love carrot cake. My wife loves carrot cake. My kids love carrot cake. But we all hate the huge amount of fat found in many carrot cake recipes. Soooo, I had to make it healthier. I think I posted this recipe before, but have now made it healthier still. And I made it as cup cakes this time. My eldest daughter, for whom they were made (it was her birthday yesterday) loved them without any icing. They were that moist and flavorful. And I'm gonna share the recipe.
This recipe reduces the fat still further and replaces the white flour with whole wheat flour. It also adds pecans to the mix. You can use sugar, or if you are sugar conscious, Sucralose, or Stevia in the recipe as well. Enjoy. Believe me when I say that the whole wheat flour makes this cake even better.
Whole Wheat Carrot Cake
Ingredients:
Dry: Combine in a large bowl:
2 1/4 cup whole wheat flour
2 cups sweetener (sugar, sucralose, or stevia)
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Wet Ingredients:
2/3 cup cooking oil
4 large eggs
1/2 cup water
1 tbs. molasses
1/8 cup pineapple juice
1/2 cup crushed pineapple
2 cups grated carrot (about 7 carrots)
1 cup broken pecan pieces
Preheat oven to 355'F.
Combine the wet ingredients to the dry ingredients, except for the carrot and pecan pieces. Whisk until smooth. Fold in the carrot and pecans. Fill cupcake papers 3/4 full (about 2.25 tbs.). Place in the oven and bake for 1 hour. Test with a butterknife. When the knife comes out clean, the cupcakes are done. Let cool on a wire rack. Serve as is, or with cream cheese icing.
Seeeeeya; Goodweed of the North
This recipe reduces the fat still further and replaces the white flour with whole wheat flour. It also adds pecans to the mix. You can use sugar, or if you are sugar conscious, Sucralose, or Stevia in the recipe as well. Enjoy. Believe me when I say that the whole wheat flour makes this cake even better.
Whole Wheat Carrot Cake
Ingredients:
Dry: Combine in a large bowl:
2 1/4 cup whole wheat flour
2 cups sweetener (sugar, sucralose, or stevia)
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
Wet Ingredients:
2/3 cup cooking oil
4 large eggs
1/2 cup water
1 tbs. molasses
1/8 cup pineapple juice
1/2 cup crushed pineapple
2 cups grated carrot (about 7 carrots)
1 cup broken pecan pieces
Preheat oven to 355'F.
Combine the wet ingredients to the dry ingredients, except for the carrot and pecan pieces. Whisk until smooth. Fold in the carrot and pecans. Fill cupcake papers 3/4 full (about 2.25 tbs.). Place in the oven and bake for 1 hour. Test with a butterknife. When the knife comes out clean, the cupcakes are done. Let cool on a wire rack. Serve as is, or with cream cheese icing.
Seeeeeya; Goodweed of the North