Moms Making Noise About Everyday Life!
16 Dec
Okay, I got this recipe from Alton Brown and over a hundred people rated it 5 stars! I made a few alterations to it to make it more healthy! When you use fresh milled flour (you have to have a mill for that) it adds lots of fiber and vitamins. No one knew that it was healthier! (The honey crystals can be found at breadbeckers.com. I use it for all my sugar! It tastes like sugar and vanilla mixed together.) The regular sucannant can be bought at Target or a health food store. It has a much stronger molasses flavor. You can use all of the honey crystals if you don’t like the taste. Some said it was the best carrot cake they’d ever eaten!
Carrot Cake:
Ingredients:
butter for the pan
12 ounces (about 2 1/2 C) flour (I used fresh milled flour so I used 3 cups)
12 ounces grated carrots (abt. 6 med.) (I cut them up and threw them in my blender)
1 t baking powder
1 t baking soda
1/4 t ground allspice
1/4 t ground cinnamon
1/4 t freshly ground nutmeg
1/2 t salt
10 ounces sugar (abt. 1 1/3 C) I used Succanant with honey or honey crystals.
2 ounces dark brown sugar (abt. 1/4 C packed) I used regular Succanant.
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Directions: (preheat oven to 350 degrees)
Butter and flour two 9 inch round cake pans. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor (I used my blender) and process for 5 seconds. Add this mixture to the carrots and toss until well coated with the flour.
In the bowl of the food processor (or blender) combine sugar, brown sugar, eggs, and yogurt. WIth the processor still running, drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined! Pour into the cake pans and bake on the middle rack for 35 minutes. Reduce heat to 325 degrees and cook for about 15 minutes.
Remove pans from oven and allow to cool 15 min. in the pan. After 15 min. turn the cake onto a rack and allow to cool completely. Frost between each layer, tops and sides.
Frosting:
1 1/2 bars cream cheese
3 ounces unsalted butter (I use Earth’s Balance)
1 1/2 t vanilla
Apx. 3 cups of powdered sugar (you can put the succanant with honey in the blender to powder it)
Mix together slowly adding powdered sugar slowly.
4 Responses for "5 star Carrot Cake Recipe"
Carrot decadence…. oh well, it is the holidays. How do you mill flour? What did you use for vegetable oil?
I use a mill I bought from breadbeckers.com. You can read about milling grains there on the site, it’s very helpful. As for the vegetable oil, I used canola oil. Ellen? Not sure if there’s a better alternative?
When should we come and taste test. Just want to make sure it is good quality!! Hehe
The description on how to cook it was really simple, but the outcome is really special. But i just use regular flour then. But still with the right choice of ingredients that was mention above, i was given a rate of five as well from my neighbors.
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