I love the fall…cool crisp mornings and warm sunny afternoons.
Here in Colorado, the aspen leaves will be turning to gold, while back in New England where my daughter and her family live; the maples will be wearing flaming headdresses of scarlet, crimson and purple.
Many parents will be helping their children plan their Halloween costumes and decorate the house with pumpkins and sheaves of autumn wheat and Indian corn. Years ago, our local library had an annual pumpkin-painting contest and all of my children looked forward to choosing the “perfect” pumpkin to decorate and enter…hoping to win the coveted first place prize ribbon.
As the weather cools down, many of us start getting out the muffin pans and cookie sheets in preparation for holiday baking. I encourage parents to include their children in meal preparation…and holiday baking is an especially fun time to have your kids in the kitchen. If you are looking for simple child-friendly recipes, you’ll find dozens of them in my book, Show Me How!
Here’s a wonderful recipe for Carrot Cake that doesn’t appear in the book. It’s special enough for festive occasions, but simple enough so that young children can help.
The best thing about this cake is that it is very nutritious (one pound of carrots in each cake) and easy on the digestive system. I recommend it for anyone who suffers from IBS or GERD problems.
You will need: 1½ cups flour, ¾ cup sugar, 1½ tsp baking powder, ¾ tsp baking soda, 1 tsp cinnamon, ¼ cup brown sugar, 1 egg beaten, ½ cup canola oil, 1 tsp vanilla, zest of 1 orange, 1 pound baby carrots grated, ¾ cup pineapple chunks with juice (about ½ cup), 2 bowls, 1 Bundt pan lightly greased, blender or food processor.
- Mix in large bowl: flour, sugar, baking powder, baking soda and cinnamon.
- Mix in another bowl: brown sugar, beaten egg, canola oil, vanilla, orange zest.
- Use a blender or food processor to grate the carrots and add the pineapple chunks and juice and blend until fairly smooth.
- Add the carrot/pineapple mixture to the brown sugar/egg mixture and stir well till blended.
- Add this to the flour mixture and stir gently but thoroughly..
- Pour/spoon into lightly greased Bundt pan and bake at 350 degrees for 1 hour.
- Remove from oven and place on wire rack to cool. After 30 minutes or so, turn upside down on a serving plate and allow the cake to continue cooling.
- For storage, cover with plastic wrap and keep in the refrigerator up to one week.
For parents who are local to the Colorado Springs area
PLEASE SAVE THE DATE
THIS SCHOOL YEAR!
SHOW-ME-HOW STORY-TIME PROGRAM
Saturday, September 24, 2011
12 to 12:45pm
Family Christian Store: 7165 N. Academy
719-598-1500 to RSVP
- Bring your young children and listen to a story
- Help your child make a simple craft project
- Get a free flyer: Have a Healthier School Year
Vivian Kirkfield is a local author, former kindergarten and Head Start teacher and mom of three. Her parenting program and award-winning activity book for ages 2-7, Show Me How! Build Your Child’s Self-Esteem Through Reading, Crafting and Cooking, has helped thousands of parents build self-esteem, develop pre-literacy skills and create a stronger parent-child connection.
Have you had to give up many of the foods you LOVE because of medical conditions like GERD or IBS?
Did you resolve to start the New Year eating in a healthier manner?
Are you looking for a nutritious and delicious dessert to serve to your family?
If any of the above applies to you, here is the PERFECT CARROT CAKE recipe. Easy to prepare and easy on the stomach, this child-friendly recipe is so yummy, you will want to serve it to company…and so high in nutrition, you will not hesitate to serve it to your family. Check out the ingredients and you will find 4 of the SUPER FOODS recommended by health experts. (I’ve underlined them in the ingredient list) And, as if that isn’t enough to get you started on this recipe, the preparation is easy-peasy and your kids will enjoy helping you measure and mix.
So, what are you waiting for?
PERFECT CARROT CAKE FOR 2011
You will need: 1½ cups unbleached white flour, 1½ tsp baking powder, ¾ tsp baking soda, ¾ cup white sugar, 1 tsp cinnamon, 1 egg lightly beaten, ½ cup canola oil, 1 tsp vanilla, zest of one orange, ¼ cup brown sugar, 2 cups grated carrots (I use a pound package of peeled baby carrots). ¾ cup pineapple chunks with ¼ – ½ cup of the juice (I use pineapple canned in its own juice – no added sugar). 2 large bowls, blender to chop carrots and pineapple, Bundt pan sprayed with canola oil.
- Mix flour, baking powder, baking soda, sugar and cinnamon in a large bowl (a whisk works great) and set aside.
- Mix 1 lightly beaten egg (I substitute egg beaters), canola oil, zest of an orange (you can use a fine hand grater to grate the zest from the orange…and this is one of those items that SHOULD be organic if at all possible as you are using the outer peel), vanilla and brown sugar in another large bowl…I use a wooden spoon.
- Chop or grate carrots (I use a blender…you could use a food processor or do it with a hand grater).
- If you are using a blender or food processor, add the pineapple chunks and the juice from the can. If you don’t have a food processor or blender, you could purchase crushed pineapple in a can instead of the chunks. You can blend or food process to a fairly smooth consistency or you can leave the carrots and pineapple in a more chopped state…your choice.
- Add the carrot/pineapple to the bowl with the egg mixture and mix well.
- Add this mixture to the bowl with the dry ingredients and mix gently until well-mixed.
- Pour into the lightly greased Bundt pan.
- Bake at 350 degrees for 1 hour.
- Remove from oven and cool on a rack.
10. When cool, turn over onto a dinner-sized plate.
11. I cover the cake with plastic wrap and keep it in the fridge. It can keep for about a week…but it won’t last that long. J
The great thing about this recipe is that it is very forgiving…a little more or a little less of any of the ingredients and the cake still turns out GREAT. In fact, I once realized I didn’t have any pineapple AFTER I had started making the cake. I substituted applesauce and it was delicious. Another time I found that I had run out of baking powder…I added a little more baking soda and the cake still looked and tasted wonderful. I’d love to know if you try this recipe…let me know how it turned out!