Carrot Cake Recipe
Carrot cake is a wonderfully moist cake that is perfect for substitutions to make it a bit healthier. If done right, e.g. exchanging oil for apple sauce, whole eggs for egg whites and even low-calorie sweetener for part or all of the sugar, this cake can not only taste decadent but be a healthy alternative to other cakes (just watch the frosting!)
This is a classic carrot cake recipe, it's moist and delicious; the addition of the coconut, nuts and pineapple really sets this recipe apart. Cream cheese frosting is a classic frosting used with carrot cake, visit my page on cream cheese frosting for a great recipe.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 c. sugar
- 1 c. vegetable oil (or ½ c. oil & ½ c. apple sauce)
- 2 c. shredded carrots
- 1 8 oz. can crushed pineapple, well drained
- 3 eggs (or substitute 2 egg whites for one whole egg)
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1 c. flaked coconut (optional)
- 1 c. chopped walnuts (optional)
Directions
- Preheat oven to 350°F. Grease and flour a 9"x13" cake pan.
- In a large bowl, combine flour, salt, baking powder, baking soda and cinnamon.
- In a separate bowl, mix oil, eggs, sugar and vanilla.
- Make a well in the middle of the dry ingredients, add the wet ingredients and stir, with a wooden or plastic spoon, until smooth.
- Stir in coconut, carrots, pineapple and walnuts. Pour into greased pan and bake for 45 minutes. Use a knife or toothpick to test doneness, if inserted into the middle of the cake and it comes out clean, it's done.
- Allow to fully cool before adding any icing.
Printable version (opens in a new window)
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