Carrot Sheet Cake with Cream Cheese Frosting
Moist, rich, and lightly spiced, this carrot cake received our Test Kitchens' highest rating. We call for a metal baking pan for the cake; if you use a glass baking dish, which conducts heat better than metal, decrease the baking temperature to 325°, and begin checking for doneness after 25 minutes. For the best frosting consistency, use softened butter and cold cream cheese, and add the powdered sugar in batches.
Cake:
Cooking spray
9 tablespoons butter, softened margarine
2/3 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs use egg beaters
2 large egg whites
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup low-fat buttermilk I might use buttermilk  but I recommend soy milk with a tiny bit of vinegar
2 cups finely shredded carrot
Frosting:
1/2 cup (4 ounces) block-style fat-free cream cheese use soy cream cheese
1/4 cup butter, softened margarine
2 teaspoons vanilla extract
1/8 teaspoon salt
2 3/4 cups powdered sugar, divided
1 tablespoon orange sugar sprinkles
Preheat oven to 350°.
To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
To prepare frosting, place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake. Garnish with sprinkles. Store cake loosely covered in refrigerator.
Yield: 16 servings (serving size: 1 piece)
CALORIES 309 (30% from fat); FAT 10.3g (satfat 5g, monofat 4.1g, polyfat 0.5g); PROTEIN 4.5g; CARBOHYDRATE 50.2g; FIBER 0.9g; CHOLESTEROL 52mg; IRON 1.1mg; SODIUM 358mg; CALCIUM 49mg;
Cooking Light, MAY 2005
a little high in fat but good for special occasions.
Mini Ice-Cream Cakes
These fun little cakes are the perfect shade of pink for a little girl's birthday--or just for fun. Use any ice cream or frozen yogurt flavor to tailor it to the guest of honor's preference. You can assemble and freeze the cakes up to a day in advance.
Cooking spray
1 cup sugar
1/3 cup butter, softened
2 large eggs egg beaters
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk same as above
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups low-fat strawberry ice cream, softened soy ice cream
1 1/2 cups fat-free frozen whipped topping, thawed
1 tablespoon red maraschino cherry juice (optional)
12 red maraschino cherries with stems, drained
Preheat oven to 350°.
Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
Place sugar and butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat in extracts. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack. Place cake on a large platter or cutting board; refrigerate until cold (about 2 hours).
Spread ice cream evenly over top of cake; cover with plastic wrap. Freeze until firm (6 hours to overnight).
Uncover cake. Cut cake with a 2-inch round cutter into 24 cake rounds. Discard scraps. Working quickly, place one cake round, ice cream side up, in a paper muffin cup liner; top with another cake round, ice cream side down. Repeat procedure with remaining cake rounds to form 12 filled ice-cream cakes.
Combine whipped topping and cherry juice, if desired. Top each cake with 2 tablespoons whipped topping; arrange 1 maraschino cherry on each cake. Freeze until ready to serve. Let ice-cream cakes stand at room temperature 5 minutes before serving.
Yield: 12 servings (serving size: 1 cake)
CALORIES 274 (24% from fat); FAT 7.2g (satfat 3.4g, monofat 2.5g, polyfat 0.4g); PROTEIN 4.6g; CARBOHYDRATE 47g; FIBER 1g; CHOLESTEROL 49mg; IRON 1mg; SODIUM 246mg; CALCIUM 82mg;
Cooking Light, MAY 2005
Red Velvet Cake with Buttercream Frosting
This classic cake is hard to resist. The striking color combination makes it ideal for Christmas and Valentine's Day, as well as for birthdays. A thick, cooked mixture of flour and milk extends the frosting while keeping the fat at a reasonable amount.
Cake:
Cooking spray
1 1/4 cups granulated sugar
1/3 cup vegetable shortening
1/2 cup egg substitute
1 tablespoon unsweetened cocoa
1 (1-ounce) bottle red food coloring
2 cups cake flour
1/2 teaspoon salt
1 cup low-fat buttermilk same as above
1 teaspoon vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda
Frosting:
3/4 cup fat-free milk soy or rice
3/4 cup all-purpose flour
1/2 cup butter, softened margarine
2 teaspoons vanilla extract
1/8 teaspoon salt
2 1/2 cups powdered sugar
Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set pans aside.
Place granulated sugar and shortening in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add egg substitute; beat well. Combine cocoa and food coloring in a small bowl, stirring with a whisk; add to sugar mixture, stirring well to combine.
Lightly spoon the cake flour into dry measuring cups, and level with a knife. Combine cake flour and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1 teaspoon vanilla. Combine vinegar and baking soda; add to batter, stirring well. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper; cool completely on wire rack.
To prepare frosting, combine milk and all-purpose flour in a small, heavy saucepan over medium heat. Cook 3 minutes or until mixture forms a very thick paste, stirring constantly with a whisk. Spoon into a bowl; cover surface with plastic wrap. Refrigerate 45 minutes or until chilled. Place butter in a medium bowl, and beat with a mixer at medium speed until creamy. Add 2 teaspoons vanilla, 1/8 teaspoon salt, and chilled flour mixture; beat until smooth. Gradually add powdered sugar, beating just until blended (do not overbeat).
Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.
Yield: 16 servings (serving size: 1 slice)
CALORIES 324 (28% from fat); FAT 10.1g (satfat 4g, monofat 3.8g, polyfat 1.3g); PROTEIN 3.8g; CARBOHYDRATE 54.6g; FIBER 0.6g; CHOLESTEROL 16mg; IRON 1.8mg; SODIUM 249mg; CALCIUM 37mg;
Cooking Light, MAY 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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