Carrot Cake
#349943 - 09/14/09 07:51 AM
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emmasmom
Reged: 09/22/06
Posts: 1710
Loc: ILL
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I made this over the weekend for a baby shower and it was a hit. I will be making this again. I found this recipe off of the web site eatbetteramerica.com
Carrot Cake
1/2 cup fat-free egg product (half of cup of egg whites)
1/3 cup canola oil
1/3 cup canned pumpkin (not pumpkin pie mix)
1/4 cup fat-free alomnd, soy, or rice milk
1 teaspoon vanilla
1 1/2 cups Gold MedalŪ all-purpose flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded carrots (about 4 medium
Heat oven to 350°F. Spray a 9x13 inch cake pan with cooking spray. In large bowl, mix egg product, oil, pumpkin, 1/4 cup milk and 1 teaspoon vanilla with electric mixer on low speed until well blended.
2. Add all remaining cake ingredients except carrots. Beat on low speed 30 seconds or until well blended. Stir in carrots. Pour batter evenly into pan.
3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean.
Frosting or glaze
4 cups powder sugar
1/4 cup water plus 1 tsp
1 tsp of vanilla
mix well and spread onto cake.
( I also top mine with some coconut if you can handle it) it was good my husband and daugther enjoyed it as well)
emmasmom
ibs-c gas
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I have a question about the glaze. It seems like 4 cups of powdered sugar is alot. Is that a mistake? I cant wait to make this and I was also thinking of doing some kind of tofutti cream cheese frosting also.
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No I thought the same thing before I made it but its really thick. I tried shorting it and I didn't have engouh to spread, it will cover a 9X13 cake. The tofutti cream cheese would be good as well but it doesn't agree with me at all. hth
emmasmom
ibs-c gas
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