Healthier Carrot Cake
Total Time: 1 hr 45 mins
Preparation Time: 30 mins
Cook Time: 1 hr 15 mins
Ingredients
- Servings: 16
- 1 1/2 cups sugar (i use rapunzel)
- 1 cup safflower oil
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 4 eggs
- 1/2 teaspoon sea salt
- 2 cups stone ground whole wheat pastry flour
- 3 teaspoons baking powder
- 1 teaspoon vanilla
- 2 1/2 cups carrots, grated
- 1 cup golden raisin (optional)
- 1 cup shredded coconut
- 1 1/2 cups sunflower seeds (or walnuts pieces)
- 1 cup crushed pineapple (fresh)
- powdered sugar
Recipe
- 1 preheat oven to 350 degrees f.
- 2 mix carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat. this will keep them from sinking to the bottom of the cake batter.
- 3 sift and mix 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
- 4 cream with whip attachment eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil.
- 5 fold in the dry ingredients and pour over the carrot mixture.
- 6 fold carefully to blend.
- 7 pour the batter into a buttered and floured pan(10 inch round).
- 8 bake until firm to the touch in the center, about 1 to 1 1/4 hours.
- 9 let cool on a rack and then turn out.
- 10 dust the top with powdered sugar and cut into wedges to serve.
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