Monday, August 13, 2007

Easy Carrot Cake: a healthy dessert

The first time I made this cake (page 347) was for Mikey’s first birthday. His birthday fell on the Thursday before his big party so I had to have something with a candle in it for the actual day. Of course, I didn’t want to make him one of those overly sugary creations that would cause his stomach to churn. So I tried this healthful version naturally sweetened with honey. The whole family enjoyed it. Even my husband, Zack, couldn’t believe it didn’t contain any sugar.

Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan (or whatever pan you have close to that size). In a large bowl, mix the following ingredients in this order:

2 beaten eggs
½ cup olive oil
½ cup honey
½ teaspoon cinnamon
1 ¼ cup grated carrots
½ cup ground nuts
1 ¼ cups whole wheat pastry flour
2 teaspoons baking powder

Bake 25 to 30 minutes.

I like to brighten the cake up by brushing it with a simple mixture of fresh lemon juice and sugar (Shhh! Just a little bit).

The hardest part about making this recipe is mustering up the motivation to pull the heavy food processor down from the shelf. I like to grate the carrots and nuts separately in the food processor. I use caramelized walnuts because I have a sweet tooth. I have also baked this cake without any nuts and it turns out more moist. Next time I use nuts, I’ll add a little extra olive oil. Or, I wonder how orange juice would taste!?

I made only one alteration to Ruth’s recipe: I used whole wheat pastry flour instead of the recommended Super Flour. (I use whole wheat pastry flour in everything except breads and pizza dough. For breads and pizza dough, I use plain old whole wheat flour.) If I am feeling energetic, I’ll sprinkle soy flour and wheat germ into the mix. For more information about Super Flour, read page 289.

I love to enjoy a slice of this cake with my afternoon tea.


virginie said...

Hi Thais, tomorrow I throw a little party for Sogo's first birthday and I will try your healthy and delicious-looking recipe! I wonder how to translate in french 'baking powder' : is it 'levure' or 'levain'? PS : I'll tell you the result later!

Thais said...

Salut Viginie - I found this with a google search: levure chimique, One "sachet" (11g packet) is about 2 teaspoons of baking powder. Happy Birthday Sogo!

virginie said...

salut, i tried with no chemical 'levure' (which is the only one I had at home) and let the mix rest half an hour before cooking it. It worked quite well ... though the cake didn't grow so much. I also used 'small-German wheat flour'. Anyway I liked it so much that I am cooking it again today for the 'real birthday'! Thank you Thais.

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