Tuesday, October 21, 2008

Pretty Healthy Carrot Cake

Adapted from the Better Homes and Gardens cookbook. For a moister cake, increase the proportion of cooking oil to apple juice. The original recipe calls for 2 cups of sugar and 1 cup of cooking oil.
2 cups flour
1 cup sugar (palm sugar or brown sugar for a dark cake, white sugar for a light cake)
1 t baking powder
1 t baking soda
1 t cinnamon
¼ teaspoon allspice or nutmeg, if desired
1 – 2 T wheat germ (optional)
4 eggs
7/8 cup apple juice plus 1/8 cup cooking oil
3 cups finely shredded carrots
Grease and lightly flour a 13 x 9 inch baking pan.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, cinnamon, and optionally, allspice or nutmeg and wheat germ.
In a separate bowl, beat eggs thoroughly with a wire whisk or fork. Add the apple juice and oil and beat again. Add the carrots and mix well. Add the wet mixture to the dry mixture and stir until moistened. Spoon into the prepared pan. Bake at 350 Fahrenheit, 180 Celcius until a wooden toothpick comes out clean (35 minutes to 1 hour).
Cool cake thoroughly on a wire rack. Frost with cream cheese frosting or ordinary shortening/butter frosting. Cover and store in the refridgerator. The frosting will seal the moisture into the cake.

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