Tuesday, August 19, 2008

Mmmm...Carrot Cake

We went to a birthday party on Monday and had the most wonderful carrot cake. My friend gave me her revised Allrecipes.com recipe, so I had to try it. Of course, I couldn't leave well enough alone and had to find a different frosting recipe to try. The original had a lot of fat and sugar, so I found a Brown Sugar Cream Cheese recipe to try. The frosting turned out fairly well, although not as good as her original recipe did on Monday. I'll try the original cream cheese frosting next time...but will probably reduce some of the sugar...and maybe some of the butter. We'll see. I did take out the pecans, but feel free to add some if your family likes.

Here is the wonderfully yummy recipe, along with the nutrition facts from NutritionData.com. I wish I had photos, but the kids and I cut right into it tonight, so maybe next time. Let me know what you think if you try it.

Carrot Cake
INGREDIENTS
4 eggs
1 1/4 cups unsweetened applesauce
2 cups brown sugar
2 teaspoons vanilla extract
1/4 cup milled flax seed
2 cups wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
dash nutmeg
3 cups grated carrots

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, applesauce, brown sugar and 2 teaspoons vanilla. Mix in flour, flax seed, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutritional Information
Carrot Cake
Servings Per Recipe: 18
Amount Per Serving
Calories: 184
· Total Fat: 3g
· Saturated Fat: 0g
· Cholesterol: 47mg
· Sodium: 291mg
· Total Carbs: 39g
· Dietary Fiber: 3g
· Sugars: 25g
· Protein: 4g


Brown Sugar Cream Cheese Frosting
INGREDIENTS
1 (8 ounce) package cream cheese, softened
2 tablespoons unsalted butter (at room temperature)
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 tablespoon honey

DIRECTIONS
In a large bowl, combine cream cheese, butter, brown sugar, and vanilla extract. Beat with an electric mixer. When combined, add honey.

Continue to beat until light and fluffy. Do not over mix, or it will collapse.

Spread immediately and store cake in refrigerator.

Nutritional Information
Brown Sugar Cream Cheese Frosting
Servings Per Recipe: 18
Amount Per Serving
Calories: 55
· Total Fat: 3g
· Saturated Fat: 2g
· Cholesterol: 10mg
· Sodium: 38mg
· Total Carbs: 5g
· Dietary Fiber: 0g
· Sugars: 4g
· Protein: 1g


Original Cream Cheese Frosting
INGREDIENTS
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Nutritional Information
Cream Cheese Frosting
Servings Per Recipe: 18
Amount Per Serving
Calories: 161
· Total Fat: 7g
· Saturated Fat: 5g
· Cholesterol: 21mg
· Sodium: 38mg
· Total Carbs: 23g
· Dietary Fiber: 0g
· Sugars: 22g
· Protein: 1g

3 comments:

Deva said...

Looks like a good base recipe. If I make it with our usual vegan tweaks I'll let you know how it turns out. Of course, now I have carrot cake on the brain and will probably cave in a make it soon.

That lady with 6 daughters said...

sounds delicious but what I really want to know is that you & your family are OK with all the flooding & weather issues.

Jaynelle said...

All is well here thus far. We're waiting for the rain to start tomorrow night. We are under a flood watch, so we'll keep our eye on things. I might put up my hurricane shutters just because I can, but I don't think they'll keep the flood waters out:)

Thanks for checking on us. It means a lot.