Archives for February 2012

Cakes are one of the easiest desserts to make. You can eat them as they are or turn them into beautiful desserts. However, cakes do not always have to be too sweet or too fattening for your health. You can use other ingredients, such as carrots, to make the carrot cake recipe and enjoy the same taste with enriched goodness. Here is a healthy carrot cake recipe for you to try out the next time you feel a craving for cakes.

Ingredients:

– 3 eggs
– 175 grams unrefined sugar
– 175 grams olive oil (this makes the cake dairy free, but if you want you can use butter)
– 100 grams chopped dried figs
– Zest of one orange (grated)
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 175 grams wholemeal flour
– 1 teaspoon cinnamon
– 2 big carrots grated

Instructions:

– Preheat the oven to 180C.
– In a deep bowl, break in the eggs and add the sugar and olive oil to it.
– Beat well until all the sugar is dissolved.
– In a separate bowl, sift the baking powder, baking soda, flour, cinnamon and orange zest.
– Add the flour mix to the egg mix and whisk well.
– Add the dried figs and mix well.
– Add the grated carrots to the prepared mix and fold lightly.
– Grease and flour a standard 9-inch cake pan.
– Pour the batter in the pan.
– Bake in the preheated oven for 35-40 minutes. The cake should be firm on the top and springy. You can check the cake by inserting a toothpick in the center; if it comes out clean the cake is done.
– Cool and cut in slices to serve.

While you can eat the carrot cake fresh out of the oven, you can also jazz it up a little using the following frosting options.

Traditional Cream Cheese Frosting with Nuts

Ingredients:

– 1/2 cup butter
– 1 cup cream cheese
– 1 cup confectioners’ sugar
– 1 cup chopped walnuts and pecans
– 1 teaspoon vanilla extract

Instructions:

– Beat the cream cheese and butter together till fluffy.
– Gradually add the confectioners’ sugar and mix well.
– Stir in the vanilla and chopped nuts.
– Spread the frosting on the cake and let it sit for some time before cutting in slices and serving.

Toasted Coconut Cream Cheese Frosting

– The ingredients and method are the same, but replace the chopped walnuts with 2/3 cup of toasted coconut shavings.
– Spread on the cake in a thick layer and chill before serving.
– You can also add toasted macadamia nuts and some crystalized ginger on the top of the frosting before serving.

Carrots are by far the most versatile vegetable among the edible root crops. Although the most common is the orange variety, it does come in other colors such as purple, red, white and yellow. This vegetable is the basis of a lot of cake recipes because it is easy to cook, bake and digest. Not only that, the nutritional value of carrots is very high. What is even more amazing is, unlike other vegetables where they are more nutritious when eaten raw or half-cooked, the beta carotene in carrot is less when digested raw but enhanced when cooked or baked! Carrots can be used in cakes, puddings, jams, juices, soups, stir fried viands, stews and a whole lot more, including the following healthy carrot cake recipe. The distinguishing element in this carrot cake recipe is the zests of both orange and lemon. Very few vegetables, or any other food for that matter, agree with citrus mix factors, much less the lemon. Although we will only use the rind of the lemon, we will incorporate both the rind and the juice of the orange in this mixture. That plus the crunchy nutty ingredients will surely tickle your palate.

Ingredients:

– 3/4 cup whole wheat flour
– 3/4 cup cake flour
– 1/2 cup packed brown sugar
– 1 tablespoon ground cinnamon
– 1 tablespoon carob powder (optional)
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 tablespoons molasses
– 1/4 cup vegetable oil
– 2 eggs
– 1 orange, juiced and zested to about a tablespoon’s worth
– 1 1/2 teaspoons grated lemon zest
– 1/2 cup raisins
– 5 dried figs, chopped
– 2 tablespoons sesame seeds
– 2 cups grated carrots
– 1/4 cup chopped cashew nuts

Directions:

– Preheat the oven to 350 degrees F (175 degrees C).
– Grease a 9-inch Bundt pan.
– In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt.
– Make a well in the center and pour in the molasses, oil, eggs and orange juice.
– Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed.
– Pour into the prepared pan.
– Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
– Cool for 30 minutes before removing from the pan.

This vegan carrot cake recipe is simply bursting with healthy beta–carotene yummy goodness! It has the basic ingredients of a carrot cake recipe with several twists and turns filled with high-fiber nutrients and wild splashes of color. The taste is sweet and mouth-watering. Children of all ages will surely enjoy this – especially if it is served with their favorite juice. Adults who are not vegetarians will also love this; and aging people will value this luscious treat not only for its healthy facet and wonderful mix of flavors, but also because it will allow them to be ‘in’ with the vegan trend. Enjoy this with a hot cup of freshly brewed coffee in front of a warm fire on a swirling winter night. This also goes well with a cold glass of milk just before bedtime for growing children. It’s the best of both worlds!

Ingredients:

– 1/4 cup of applesauce
– 1 teaspoon of vanilla
– 1/2 cup of softened vegan margarine
– 1 teaspoon of salt
– 1 1/2 teaspoons of baking powder
– 2 teaspoons of cinnamon powder
– 1 cup of sugar
– 1 1/4 cups of cake flour
– 1/4 cup of soy milk
– 1 cup of grated carrots
– 1 cup of finely chopped cashew nuts

Method:

– Pre-heat the oven to 325°F.
– Grease a 9-inch square baking pan by spraying with non-stick oil.
– Combine the applesauce, vanilla, vegan margarine, salt, baking powder, cinnamon, sugar, flour and soy milk until thoroughly blended.
– Add the carrots and the cashew nuts.
– Pour the batter evenly in the baking pan. Bake for about 45 minutes or until the cake springs back once it is lightly touched.
– Allow to cool.
– Spread with Vegan Frosting.

Vegan Frosting

Ingredients:

– 1 cup of vegan margarine at room temperature
– 2 cups of vegan powdered sugar
– 2 to 3 pinches of salt
– 2 tablespoons of vanilla extract
– 4 tablespoons of liquid non-dairy milk
– 1/2 cup of cocoa powder

Directions:

– Cream the margarine.
– Add the vegan powdered sugar, salt, vanilla extract, milk and cocoa.
– Beat at medium speed until all the ingredients are incorporated.
– Spread evenly with a spatula over the Vegan Carrot Cake.

For even more energizing good health, serve this with a tall glass of strained pure carrot juice with a stick of celery as garnish. Bon appetit!

Here is my version of a very healthy carrot cake recipe that I saw on the internet recently. I tried to make it but found it was full of very disturbing ingredients, such as lard and chestnuts, if you can believe it! I took it upon myself to modify and test this recipe. I took out some ingredients which I felt were redundant and thoroughly removed from the essence of a good old homemade carrot cake recipe and substituted these with ingredients that are readily found in normal household pantries and cupboards (read – my own). I also adjusted the amounts per item as I strongly felt that the individual quantity prescribed was outrageously excessive. Plus, I exercised a modicum of change in the preparation of this healthy treat to better enhance the taste and lingering goodness of such a cake. The result was an ambrosial, sweet orange concoction which I would like to share with you.

Ingredients:

– 3/4 cup canola oil
– 1 1/2 cups sugar
– 3 eggs
– 1 cup carrots, grated
– 1/3 cup cashew nuts
– 1/2 cup canned crushed pineapple, drained
– 1/2 cup coconut flakes, sweetened
– 1/3 cup raisins
– 1/2 teaspoon ginger powder
– 2 cups cake flour
– 2 teaspoons baking powder
– 1 tablespoon cinnamon
– 1 teaspoon salt

Directions:

– Pre-heat your oven to 350°F.
– Spray with non-stick oil one 9-inch cake pan.
– Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, coconut, raisins and ginger powder.
– In another bowl, sift together the flour, baking powder, cinnamon and salt.
– Add the carrot mixture and blend.
– Pour the batter into the cake pan and bake for 35 to 40 minutes or until a toothpick inserted into the cake comes out clean.
– Remove from the oven and cool for about 10 minutes.
– Remove the cake from the pan and cool completely.
– Top the carrot cake with a layer of cream cheese frosting.

Cream Cheese Frosting

Ingredients:

– 6 ounces soft cream cheese
– 2 tablespoons or half a stick of butter
– 2 tablespoons canola oil
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup chopped cashew nuts

Directions for the frosting:

– Beat together the cream cheese, butter and canola oil until the mixture is smooth and light.
– Add the powdered sugar and the vanilla and mix until smooth and all the sugar is dissolved and everything is incorporated.
– Spread evenly and sprinkle the cashew nuts on top.