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Archive for September 25th, 2008

I found this recipe on the Wheat Food Council website, and it tastes wonderful. It has one of the lower fat contents I’ve seen in a carrot cake (of course, excluding the frosting), but tastes just as rich. I subbed soy cream cheese for the real thing, and I sprinkled a few candied flowers on the top, because this is such a pretty cake. Enjoy!

Carrot-pineapple cake with soy cream cheese icing

1 cup whole wheat flour

1 cup all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/3 cup canola oil

1/3 cup unsweetened apple sauce

2 eggs, beaten

1 cup grated carrots

1 8-ounce can crushed pineapple, undrained

1 teaspoon vanilla extract

Preheat oven 350 degrees F.

Grease and flour the bottom of a 9x9x2″ pan, or a 9″ round one

In a large mixing bowl, stir together whole wheat flour, all-purpose flour, sugar, baking soda, baking powder, cinnamon and salt; add canola oil, apple sauce, eggs, carrots, pineapple, and vanilla. Mix on low speed until moistened; beat 2 minutes at medium speed.

Pour into prepared pan and bake for 40 minutes; toothpick inserted into center of cake should come out clean. Cool on a wire rack.

Soy cream cheese frosting:

2 ounces soy cream cheese

2 tablespoons margarine

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1 1/4 cups confectioners’ sugar

3 tablespoons toasted chopped pecans

Beat together cream cheese and margarine; add vanilla and salt. Gradually add enough confectioners’ sugar to make a spreading consistency. Spread on cooled cake and top with pecans.

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