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Some of My Best Carrot Cake Recipes©
By: Arlene Wright Correll
We do not eat much cake around our house. Basically, Carl is a "pie guy"! However, he will eat carrot cake and pineapple upside down cake and over the years I have tried to get a carrot cake that he will enjoy. Here are a few of my favorite Carrot Cake Recipes.
Healthy Carrot Cake with Cream Cheese Frosting
Ingredients
1 3/4 C. white rice flour (brown rice flour may be substituted)
2 tsp. wheat-free baking powder
1 1/2 tsp. baking soda
2 Tbs. ground cinnamon (or more to taste)
1 tsp. salt
1/2 C. toasted, finely chopped pecans
1 8 oz. can crushed pineapple, drained
2 C. sugar
4 eggs
1 1/2 C. vegetable oil
2 C. grated carrots
Cream Cheese Frosting:
1 lb. confectioners’ sugar
1/2 C. butter, softened (please do not substitute oleo or any other spread)
8 oz. cream cheese, softened
1 Tbsp. real vanilla extract
Directions
Whisk together the dry ingredients. Combine oil, sugar and eggs; add dry ingredients, followed by carrots, pineapple and nuts. Pour into two well-greased, 9-inch round cake pans and bake approximately 55 minutes in a 350 degree oven or until cake tester comes out with slightly moist crumbs attached to it. You may also bake in a well-greased 9x13-inch pan. Cool.
To make frosting, beat butter and cream cheese together until smooth; beat in vanilla until well-mixed. Gradually add confectioner's sugar until it is all mixed well and then frost the cake.
Sugar Free Carrot Cake
This lovely cake is made with frozen juice concentrate and a carrot mixture of pineapple, nuts, and sesame seeds.
Ingredients
2 C. all purpose unbleached flour
2 tsp. cinnamon
2 tsp. baking soda
1/4 tsp. salt
1 tsp. baking powder
Carrot Mixture:
2 C. grated carrots
1 C. crushed pineapple, drained
1/2 C. crushed nuts
1/2 C. sesame seeds
1-1 1/2 C. coconut
Egg Mixture:
3 eggs
1/2 C. oil
1/2 can frozen apple juice concentrate
Directions
Add the carrot mixture to the egg mixture and then add the flour mixture. Bake at 350 degrees for 1-1 1/4 hours in an angel food, spring form or Bundt cake pan. Remove from pan and cool on rack.
This cake is so good it does not need frosting.
Carrot Cake with Coconut Frosting
Ingredients
2 1/2 C. all-purpose unbleached flour
2 C. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 C. shredded carrots
1 C. applesauce (use applesauce that does not have sugar in it)
2 tsp. real vanilla
2 eggs
1/2 C. raisins
1/2 C. chopped nuts
Coconut Frosting:
1 8 oz. pkg. cream cheese, softened
3 C. powdered sugar
1/2 C. butter (do not use oleo or any spread)
2 tsp. real vanilla
2/3 C. flaked coconut
Directions
Combine flour and the rest of the dry ingredients in a large bowl. Add carrots, applesauce, vanilla, eggs, raisins, and nuts and mix well. Pour batter into a greased and floured 13x9 inch baking dish and bake for 50-60 minutes or until cake is completely done in the middle. Allow to cool before frosting.
To make frosting, combine cream cheese, powdered sugar, butter and vanilla and beat until smooth. Stir in coconut and spread over cooled cake.
I think my favorite carrot cake is this one that has walnuts in it.
Carrot-Walnut Cake
Ingredients
1/2 C. (1 stick) unsalted butter at room temperature
3/4 C. sugar
2 large eggs
1/4 tsp. ground cinnamon
1/2 tsp. finely grated orange zest
3/4 C. finely grated carrots
1/2 C. chopped walnuts
1 1/4 C. all-purpose unbleached flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/4 C. crushed and drained pineapple
Nonstick cooking spray
Directions
Preheat the oven to 350 degrees. Remove the butter and the eggs from the refrigerator to allow them to come to room temperature.
Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy.
Add the eggs one at a time, mixing on low speed. Stir in the cinnamon, orange zest, carrots and walnuts.
Sift the flour, baking powder and salt together.
Stir in half the flour mixture.
Stir in the pineapple.
Stir in the rest of the flour mixture. The batter should be smooth, but do not over-mix.
Coat a loaf pan (or 9" round cake pan) with nonstick spray. Pour the batter into the pan.
Bake until golden brown and set in the center, about 25-30 minutes.
This cake makes 12 servings
Try to use only natural ingredients and organic raisins, fruit and eggs and your health will be the better for it even when you get to the desert part of your meal.
Author Resource:-> For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries or click on Arlene’s Books where you can download or buy her gardening & cook books. Arlene says, "All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and I thank you for visiting my site."
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