Fragrant And Healthy Carrot Cake Food

HEALTHY CARROT CAKE

Steps:

• In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
• In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
• Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
• Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
• Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
• Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.
• Remove from the oven and cool off completely (about 4-5 hours).
• While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
• When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.

FRAGRANT AND HEALTHY CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
• Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.

HEALTHY CARROT CAKE

Steps:

• Preheat oven to 350.
• Coat a 9X13 pan with spray and dust lightly with flour.
• Tap out the excess flour.
• Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
• Set aside.
• Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
• Add the carrots and beat for 1 minute.
• Add the buttermilk, pineapple and raisins and beat again.
• Add the flour mixture and beat until well mixed.
• Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
• Cool the cake in the pan set on a wire rack.
• Frost, if desired, when completely cool.
• Store the cake in the pan in the refrigerator.
• To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
• Reduce the speed to medium-low and add the milk, a tsp.
• at a time until the frosting is at spreading consistency.
• Spread the frosting on the cooled, uncut cake.

HEART HEALTHY CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Spray 13" X 9" baking pan with non-stick spray. Set aside.
• In a large bowl, stir together the flours, cinnamon, baking soda, nutmeg and cloves, set aside.
• In another large bowl, beat the egg whites until soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk and vanilla.
• Using a spoon, stir in the flour mixture just until combined. Then stir in, one ingredient at a time, the crushed pineapple, carrots, walnuts and raisins.
• Spread mixture in prepared pan. Bake for approximately 40 minutes, or until toothpick inserted near the center comes out clean.
• Cool completely. Frost with Cream Cheese Frosting.