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.
About Sophie Betts
Sophie Betts+ bakes cakes that we all love. Her experimental flair is free to attempt some amazingly bold combinations. Only the very best of them are then tried and tested time and time again before finding their way to Cake Recipe Secrets.
[...] 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 [...]