If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Saturday, September 3, 2011

Carrot Cake



What's that saying, "The way to a man heart is through his stomach." That hold true to the "the man of the place" and the quickest way is my Carrot Cake. He is what I would call a Carrot Cake connoisseur. He will try every ones cake and then tells me what he thinks of it. So today I have made him a cake. But what he doesn't know is that I took my recipe from my Better Homes Cookbook and made it a healthier version. I would like to share it with you. I'll give you the original recipe and then what I did to change it. Now I can not tell you what all the changes are as far as calories, fat, carbs, etc. But it is a dessert  and I look at it a special  treat.

Original Recipe.
2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. Cinnamon
3 cups finely shredded carrots
1 cup oil (that's right 1 cup)
4 eggs

Now here is my revision,

2 cups whole wheat white flour - This is less noticeable then plain WW.
1 cup sugar -  I will replace the sweetness with the applesauce I add
1 tsp. each of baking powder & baking soda  - no change there
2 tsp. Cinnamon - that's because I love cinnamon
4 cups of finely shredded carrots - more veggies, he needs his veggies
2/3 cup unsweetened applesauce with 1/3 cup EVOL. (extra virgin olive oil) - the applesauce can be use as replacement for oil in a lot of recipes. But I like to leave a small portion of the oil in it. You need some oil in the cake to get the texture and look
3 eggs and 3 egg whites - I have even done 2 eggs and 6 egg whites.
I  add 1/2 cup each of raisins and walnuts - this is a personal taste, if you do not like one or the both you do not need to add them

Preheat oven at 350*   Grease and flour your cake pan. Now you can use two round cake pans or a 9 x 13 cake pan, your choice.
Mix the dry ingredients in a large bowl, add the carrots, applesauce/oil and eggs. Beat with an electric mixer till combined .
Pour into pans. Bake for 30 -35 minutes or till a toothpick inserted near the centers comes out clean. Cool for 10 minutes and if using round pans then remove cake. cool thoroughly before frosting.

Frosting is Cream  Cheese frosting.
1 pkg cream cheese
1/2 cup butter (soften at room temp)
1 tsp. vanilla
4 1/2 cups powder sugar

Usually I make the regular way of cream cheese frosting but if I have yogurt, I will use half cream cheese and half yogurt cheese 

To make yogurt cheese you will need cheesecloth. Cut a piece large enough to line a strainer with.
Need plain yogurt, I added 2 containers
You will need to put a bowl under the strainer to catch the whey. It takes a hour or so to get a cream cheese. The longer you let it drain the firmer the cheese.

As you can see from the picture you will get a lot of whey. Do not throw it away, you can use it in soups and mash potatoes. I sometimes freeze it if I'm not using it right then.

This is a better look of the yogurt cheese.

Enjoy
Kat
=^..^=


1 comment:

  1. Yum, Yum!! I'm going to try this one soon!!!


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