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!