Carrot cake

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VegOut

Assistant Cook
Joined
Mar 25, 2005
Messages
30
Location
England
[font=Arial, Helvetica, sans-serif]An awsome recipe!! It it very yummy :chef: [/font]
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[font=Arial, Helvetica, sans-serif]Cake[/font][font=Arial, Helvetica, sans-serif]
1/2 cup chopped walnuts
1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots (4-6 medium)
1/4 cup unsweetened flaked coconut
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[font=Arial, Helvetica, sans-serif]Frosting
2 tablespoons coconut chips or flaked coconut
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons vanilla extract
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[font=Arial, Helvetica, sans-serif]1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. [/font]

[font=Arial, Helvetica, sans-serif]2. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.[/font]

[font=Arial, Helvetica, sans-serif]3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly. [/font]

[font=Arial, Helvetica, sans-serif]4. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack. [/font]

[font=Arial, Helvetica, sans-serif]5. To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300°F, stirring several times, until light golden, 5 to 10 minutes.[/font]

[font=Arial, Helvetica, sans-serif]6. Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut[/font]
 

jkath

Hospitality Queen
Joined
Sep 2, 2004
Messages
11,447
Location
Southern California
Texas - if carrot cake sounds good to you, but you're on a diet, try steaming some carrot slices, then add a bit of cinnamon and ginger to the condensation from the steam.
 

mudbug

Chef Extraordinaire
Joined
Sep 9, 2004
Messages
11,166
Location
NoVA, beyond the Beltway
Oh, thanks a lot, jkath. I was vicariously eating all these wonderful cakes this afternoon instead of making a real one and you had to go and mention the "D" word.
 

jkath

Hospitality Queen
Joined
Sep 2, 2004
Messages
11,447
Location
Southern California
Texas, it's amazing how your taste buds equate spices/fresh herbs with "no-no foods"...use them to your advantage! The only one to stay away from is salt.
 

jkath

Hospitality Queen
Joined
Sep 2, 2004
Messages
11,447
Location
Southern California
I have salt allergies, so I don't cook with it either.
(But if I didn't have a reaction, I'd be the first to put it on my potatoes!!!)
 

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