Healthy Carrot Cake

Thursday, December 17, 2009
I grew up with this delicious cake. It was my dad's favorite and Mom made it for his birthday every year.


1 1/4 c sugar
3/4 c canola oil
1/4 c eggs, beaten
1 t vanilla
1/3 c crushed pineapple
1 c grated carrots
1 c flour
2 T cornstarch
1/2 t salt
1 t baking soa
1 t cinnamon
1/3 c chopped walnuts
1/4 c water
Cream cheese icing (recipe follows)
Pecan halves (garnish)


Preheat oven to 365. Place sugar, oil, eggs, vanilla in mixing bowl. Beat till well mixed, then add pineapple and carrots. In separate bowl combine flour, cornstarch, salt, baking soda, cinnamon, walnuts. Add to the egg mixture, a little at a time and alternate with water. Stir well. Pour batter into 2 8"well-greased pans and bake 25 minutes or until top springs back when tapped lightly. Cool in pan 30 minutes, then turn out on cake racks and cool completely. For best results, chill in refrigerator before icing. Decorate with pecan halves..

Cream Cheese Icing:

1/3 c softened butter
1 1/2 c softened cream cheese
2 1/2 c powdered sugar
1/3 c flour

Cream together butter and cream cheese. Work in powdered sugar and flour and mix until smooth.


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