Recipe Share: Carrot Cake

4:28 PM

Hello there,

Ok, so I found this recipe in my Brain Foods cookbook by Gemma Reece. My sister gave me this book as a gift a year or so ago. It has some pretty delicious, and ALL healthful recipes. I really like it. Naturally, I flipped to the dessert section first. :) I soon discovered I had all the ingredients in my pantry that this recipe called for. Don't you love that? Needless to say, I started baking, and this cake turned out really good! Even the frosting.

Usually, I make cream cheese frosting on default, especially for something like carrot cake, but I decided to give this frosting a try. It is a yogurt-based frosting...something I never though of doing! It definitely isn't cream cheese frosting but a nice and light alternative. It's good to mix things up, give it a try!

Without further a due here is the recipe:

Ingredients: (Makes about 12 slices)
3 large eggs
1 cup soft light brown sugar
3/4 cup peanut oil, plus extra for oiling (I used vegetable oil and it was just fine, maybe just less healthful)
2/3 cup white all-purpose flour
scant 2/3 cup whole wheat flour
2 tsp baking powder
1 heaped tsp ground cinnamon
1 tsp salt
1 tsp vanilla extract
3 carrots, grated
generous 1/2 cup golden raisins
1/2 cup walnut pieces (optional)

1. Preheat the oven to 350. Lightly oil a 2lb. cake or loaf pan

2. Beat the eggs in a large bowl, then add the sugar and beat again. Add the oil and beat until well combined, then add all the remaining ingredients and stir until thoroughly mixed. (Easy enough, right?)

3. Tip the mixture into the prepared pan and level the surface. Bake in the preheated oven for 1 hour, or until a skewer inserted into the center comes out clean. Let cool in the pan for a few minutes, then turn out onto a wire rack and let cool before serving.

Frosting:
Mix together a generous 3/4 cup low fat plain yogurt, 2 tablespoons of confectioners' sugar and the juice of half a lemon. If you want the frosting thicker add more sugar.
I just spooned my frosting over as I served each slice, leaving the frosting fairly thin. It worked great, and was very tasty. I don't know if I would actually frost the whole cake with this frosting, it may get soggy. I would opt not to. Refrigerate any left-overs and it should be good for a couple days. :)



Well, I hope you enjoy!! I love a good slice of carrot cake. Especially one with lots of goodies like raisins and walnuts. Coconut might be a nice add in!!

Have a lovely afternoon,
Mal

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