This past Valentine's Day was a sweet one with an unexpected bouquet from my husband. To thank him (we usually don't celebrate VDay) I thought I'd make him a nice dessert that is low in cholestrol (for him) and calories (for me).
As the girl who is proud of her "poisonous food journal" this is a huge challenge. But I had a big bag of carrots from Cosco that Charcoal and Roxy could not finish and it was going dry in the fridge, I thought that kinda passed as semi-nasty ingredient and I used it as an excuse to get working on a carrot cake! I found this recipe on allrecipes.com and adjusted it to my need.
Ingredients
1 cup cake flour
1 cup whole wheat flour
(Changed to 2 cups of all purpose flour)
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3 eggs
(Changed to 1 egg and 2 egg white)
1/3 cup vegetable oil
2/3 cup buttermilk
(Changed to skim milk)
1 1/2 cups grated carrots
(Added 1/2 cup of raisins and a tablespoon of vanilla essence)
Technically you should fluff up the egg white and fold the ingredients in, but I am too lazy so I just mix all the wet ingredients and then whip in the dry ingredients. Don't over blend. Heat up oven to 350F (remember to preheat!) and bake for 20-25mins.
Instead of icing, I use confectioner's sugar for decoration only. And you really don't need to use any because the cake is so moist and delicious! To make the pattern, get a paper cutter and cut out your favorite shape and put it on top of the cake before you sprinkle the sugar on. And voila! It's done looking pretty decent. All in 30mins!
The problem is, I still have a big bag of carrots left...grumpy.
No comments:
Post a Comment