Thursday, July 26, 2007

Nutrilicious Carrot Cake

Nutritious & delicious eggless carrot cake from VCTOTW. For both the cupcakes and full carrot cake, I had to make slight variations to the recipe or my cupcakes turned out flat, unappealing and way too moist. Seems like I wasn't the only one who ran into this problem with the original recipe...check out Just The Food. Yes, that happened to me also.

I increased the amount of baking powder, reduced the amount of sugar and used mostly whole wheat pastry flour. I increased the amount of walnuts, carrots & raisins. The raisins were finely chopped and this acted as natural sugar throughout the cake. The frosting was not vegan because I used butter and regular cream cheese. This greatly enhanced the flavors of the cake. I doubled the amount of spices - cinnamon & ginger and also added a little all spice.
Carrot Cake Cupcakes

3 tblspns whole wheat pasty flour
2 tblspns AP flour + 1 tsp
3/8 tsp baking soda
3/8 tsp baking powder (- a little)
1/8 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground all spice

1/4 cup sugar
2 tblspn + 1 tsp oil (coconut oil)
2 tblspn + 2 tsp vanilla soy yogurt
1 tsp vanilla extract

1 medium carrot, grated
1/4 cup raisins, finely chopped
1/4 cup walnuts, roughly chopped
  • Preheat oven to 350F & line muffin pan with 6 cupcake liners.
  • In medium bowl, whisk together sugar, oil, yogurt & vanilla. Sift in dry ingredients - flour, soda, powder, salt, cinnamon, ginger & all spice until no lumps remain. Fold in carrots, raisins & walnuts.
  • Divide batter evenly among 5 - 6 liners.
  • Bake 26 to 28 minutes, until toothpick comes out clean.
  • Cool completely and decorate/frost with cream cheese frosting.
Cream Cheese Frosting
2 tblspns butter
2 oz cream cheese
1/2 cup powdered sugar
1 tsp vanilla extract

  • Cream together butter and cheese with a handheld mixer.
  • Slowly whip in powdered sugar until reaching the desired consistency. Add more cream cheese or butter to taste.
  • Mix in vanilla extract to taste, this definitely adds a lot of flavor to the frosting.
  • Used finely chopped walnuts and raisins for garnish.

No comments: