Archives for June 2012

Carrot cake recipe is healthy and nutritious and I often bake it for tea parties and office gatherings. However if, like me, you also feel that cutting up the cake and serving it in plates is a somewhat difficult job then baking muffins is a simple solution. Next time try out this healthy carrot cake recipe in muffin molds.

Ingredients:

– 3 cups flour
– 1/2 cup sugar
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 1/2 teaspoons cinnamon
– 1/8 teaspoon all spice
– 1/8 teaspoon ground cloves
– 2 eggs
– 1/2 cup oil
– 1 cup grated fresh carrots
– 1 cup peeled and grated apple
– 1 cup chopped walnuts

Instructions:

– Preheat the oven to 400F.
– Beat the eggs and sugar until fluffy and light in color and the sugar dissolves.
– Add the oil and beat well to get a smooth emulsion.
– In a dry bowl, mix the flour, baking soda, baking powder, cinnamon, all spice and ground flour.
– Add the dry ingredients to the wet ingredients and blend well.
– Stir in the grated carrots and apple.
– Add in the walnuts.
– This recipe will make 24 standard size muffins.
– Grease the muffin molds.
– Pour the batter in the muffin molds. Fill only 3/4 way up to leave some space for the muffins to rise.
– Bake in the preheated oven for 20-25 minutes until firm on top.
– Remove and cool before frosting or serving.
– You can serve these muffins with butter, jam or peanut butter.

Tips:
– You can replace the flour with a mix of whole wheat flour, oat flour and barn.
– You can also add some oats to the mix or sprinkle some oats on the top.

Icing for the carrot cake

Lemon Icing

Ingredients:

– 3 cups powdered sugar
– 2 lemons

Instructions:

– Grate the lemons to get a tablespoon of lemon peel.
– Juice the two lemons.
– Mix 1 tablespoon of lemon peel and the juice of two lemons with the powdered sugar.
– Drizzle the icing over the muffins and let it set for some time before serving.

Syrup glaze for the muffins

Ingredients:

– Juice of 1 small orange
– 1 tablespoon lemon juice
– 1/4 cup dark brown sugar

Instructions:

– Whisk the orange juice, lemon juice and sugar until light and fluffy.
– When the muffins come out of the oven, stab them with a skewer all over.
– Pour the sugar glaze all over the muffins quickly.
– Let the muffins cool before serving to allow the cake to absorb the glaze.

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Sometimes you have to be very careful when baking cakes or preparing anything for children because they are very prone to allergies. Also, you need to take care that whatever recipe you choose is healthy and well-loved. That’s why carrot cake recipe is always a best choice. Here is one of my favorite healthy carrot cake recipe that uses fresh carrots and is as healthy as it can get.

Ingredients:

– 3 to 4 large carrots
– 2 1/2 cups apple juice concentrate
– 1 1/2 cups raisins
– 2 cups whole-wheat flour
– 1/2 cup vegetable oil
– 2 eggs
– 4 egg whites
– 1 tablespoon vanilla essence
– 3/4 cup unsweetened applesauce
– 1/2 cup wheat germ
– 2 tablespoons baking powder (choose one with low sodium content)
– 1 tablespoon ground cinnamon

Instructions:

To make the carrot puree:
– Thinly slice the carrots and take about 2 1/2 cups of carrots with 1 cup plus 2 tablespoons of apple juice.
– Bring the mix to a boil, cover the pan with a lid and let it simmer for 15-20 minutes.
– Put the mix in a blender and blend until smooth.
– Set aside to cool completely before using.

– Beat the egg whites into soft peaks.
– In a bowl, take the eggs and the rest of the apple juice concentrate and whisk them using an electric blender.
– Add the vegetable oil, vanilla essence and raisins and blend well.
– In a dry bowl, mix the whole-wheat flour, cinnamon, wheat germ and baking powder. Mix well.
– Add the dry flour mixture to the wet mix and blend well.
– Slowly add the cooled carrot puree and mix well to get a smooth batter.
– Add the applesauce.
– Add the egg whites to the mix and fold gently.
– Spray a 9-inch cake pan with a little vegetable shortening so that the cake does not stick to the bottom.
– Pour the batter in the cake pan.
– Bake for 35-40 minutes on 350F.
– Check by inserting a knife in the center; if it comes out clean the cake is done.
– Cool briefly in the pan before removing from the pan and cooling on a wire rack.

Instead of the traditional cream cheese frosting, use this cashew nut frosting on the top.

Ingredients:

– 150 grams unsalted cashew nuts
– Juice of 1 orange
– 1/3 cup icing sugar
– 1 teaspoon vanilla essence

Instructions:

– Soak the cashew nuts in water for a few hours.
– Drain the water and add the orange juice to the cashew nuts.
– Grind them in a food processor to get a smooth paste.
– Add the icing sugar and vanilla and blend for 1 more minute.
– Spread on the cooled cake and enjoy!

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