Monday, May 17, 2010

Healthy Carrot Cake

I found this recipe and made a few changes and made them as muffins instead of cupcakes or cake. * Are my changes

1-1/2 Cups Grated Carrot
1 Cup Flour * Whole wheat flour
1 Cup Sugar * Instead of refined sugar I used: 1/4 c molasses,1/4 c. Agave, 1 Tbsp Stevia
1 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
1 tsp Cinnamon
3/4 tsp Ground Nutmeg
1/2 tsp Ground Cloves
1/4 tsp Ground Ginger
4 Eggs
1/3 Cup Sour Cream * Fat free sour cream
1 tsp Vanilla
1 1/2 tsp Grated Orange Zest (I did not put)
4oz Crushed Pineapple with Juice
1/2 Cup Chopped Walnuts
1/4 Cup Golden Raisins * Regular raisins that I soaked for about 10 minutes in hot tap water and 1 Tbsp Vanilla

Cake Directions:

Preheat oven to 350 F. Spray 8" cake pan with baking spray (has flour in the spray). Mix flour, sugar, baking soda, baking powder, salt, and spices. Stir in grated carrot.

Beat eggs, oil, vanilla and orange zest together. Add to dry ingredients, just until the ingredients come together. Stir in pineapple, walnuts and raisins.

Pour into prepared cake pan and bake for about 40 minutes. Cool in pan for 10 minutes, then remove to a cooling rack; let it cool to room temperature.

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