Wednesday, June 15, 2016

Ellie Krieger's Carrot Cake

Healthier Carrot Cake 1 1/2 cups shredded carrot
1/4 cup toasted walnuts(optional)
1/4 cup canola oil
1/4 cup applesauce
1/3 cup packed Splenda brown sugar
2 medium eggs
1/2 tsp vanilla
3/4 cup pastry whole wheat flour
1/2 cup All purpose unbleached flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp each salt and nutmeg
Cream oil, applesauce, brown sugar, eggs and vanilla.  Mix flours with seasonings.  Slowly add to creamed mixture.  Add carrots and nuts and stir gently.  Pour into a  greased and floured 7 X 11 pan.
Bake about 20-25 minutes at 350°F. 
Cream Cheese Frosting
6 ounces room temp cream cheese
1 tbsp lemon juice
1 tsp lemon zest
1/3 cup Splenda
1/3 cup confectioner's sugar
Beat cream cheese until light.  Add sugars, zest and juice.  Gently whip until all is mixed.  Spread on slightly warm cake.  Top with chopped toasted nuts if desired.

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