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Healthy Carrot Cake

January 26, 2016

Two years in a row I was not able to spend my husband’s birthday with him.  But, he still got his cakes (last year’s here) and even two this year! (future blog post coming on the second one).  We celebrated when we were with his family for Christmas.  He suggested a “healthy” cake which I don’t think exists, but this cake is, I’m fairly certain, gluten free and whole grain and has a boat load of carrots so it’s close.

I opted to only use the one type of flour that is called for in the recipe and not buy the Pastry Flour as it was sold in a large 5 lb bag and that didn’t seem reasonable since I was making this out of state and couldn’t keep the ingredients.  The batter tasted grainy to me and I wondered if including the pastry flour would have helped that.  However, once it was baked up it tasted just fine!

I have previously made him a carrot cake for his birthday which was a full gluten version by Martha Stewart that was good as well.   This was pre-blog so no write up here!

Difficulty: Easy
Prep Time: 1 hr
Cook Time: 30 min
Total Time: 1 hr 30 min
Yield: 8-10 servings
Taste: Good

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INGREDIENTS

CAKE

1 and 2/3 cups Bob’s Red Mill Unbleached All Purpose Flour
3/4 cup Bob’s Red Mill Whole Wheat Pastry Flour
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp  kosher salt
1 large egg, at room temperature
2 large egg whites, at room temperature
1 and 1/4 cups light brown sugar, lightly packed
1/4 cup canola oil
2 tsp vanilla extract
2 1/2 cups grated carrots (about 3 large or 4 small-medium)
1 cup crushed pineapple, drained
1/2 cup shredded sweetened coconut
2/3 cup buttermilk, at room temperature
1/2 cup toasted and roughly chopped walnuts or pecans
1/4 cup raisins, golden raisins, or dried cranberries (optional)

GREEK YOGURT CREAM CHEESE FROSTING

3 ounces light cream cheese
2 tbs Greek yogurt
2 tbs unsalted butter, softened
1/2 tsp vanilla extract
1/8 tsp kosher salt
1/8 tsp almond extract (optional)
1 1/4 cups powdered sugar
Toasted chopped pecans or walnuts

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PROCEDURE:

1) Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with cooking spray.

2) In a medium bowl, stir together the all purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

3) In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined.

4) Add the shredded carrots to wet ingredients and beat for 1 minute. Add the pineapple and shredded coconut and beat just until incorporated.

5) With a wooden spoon, stir in half of the flour mixture into wet mixture, just until the flour almost disappears.

6) Stir in the buttermilk to wet mixture.

7) Add the remaining flour mixture to wet mixture, continuing to stir in by hand, just until combined. Gently fold in the walnuts and optional golden raisins.

8) Pour the batter into the prepared baking pan. Bake 30-45 minutes, until a toothpick inserted into the center comes out clean. Check at the 25 minute mark—if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.

9) Remove cake from the oven and let cool completely in the pan. Run a dull knife along the edge of the cake to loosen, then unmold. Carefully transfer the cake to a serving plate.

FROSTING

10) In a medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, salt, and optional almond extract at medium speed for 2 minutes, until fluffy and well combined. Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. Beat for 1-2 minutes until well combined.

11) Spread frosting evenly over top of cooled cake. Sprinkle with optional toasted nuts and serve.

Source: Well Plated

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From → Dessert

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