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Lick-the-plate carrot cake using “healthy” substitutes.

July 14th, 2011 No Comments

This cake is actually even more delicious than it looks. And as I discovered after making it twice, the alternative healthy substitutes I used actually improved the flavor!

This carrot cake recipe was apparently a treasure of The Getty Villa prepared for parties by Jean Garrett (wife of the museum director). Once lost, now found, published by C Magazine, and modernized by me!

My objective in cooking is to use the most natural ingredients possible – not cut the fat, lower calories, etc. After posting about an article on the many options available to use instead of white flour, I have been determined to try them in various recipes.

Here is the recipe written out in its original form.

Ingredients for the cake:

  • 1 cup corn oil
  • 2 cups sugar
  • 3 eggs
  • 2 cups flour
  • 2 tsp cinnamon
  • 2 tsp soda
  • 2 tsp vanilla
  • 1 tsp salt
  • 2 c. shredded carrots
  • 1 cup chopped walnuts
  • 1/2 cup crushed pineapple

Preheat oven to 350. Combine everything in a bowl and mix. Pour into greased 9X13 pan (for best results use this size). Bake for 1 hour (Tip: It will get crispy on the outside, but that’s ok. The crunchy edge will be the best part). Let cool and frost with cream cheese icing.

Creme cheese icing ingredients:

  • 3 oz. pkg. of cream cheese
  • 1 1/4 cup powdered sugar
  • 1/2 cup butter at room temp.
  • 1/3 cup super crushed pineapple
  • 1/4 cup chopped walnuts

Mix cream cheese, sugar, and butter until fluffy. Add pineapple and mix. Sprinkle walnuts on the top. (Tip: double the recipe)

My Substitutions

First of all, I used fresh and organic ingredients when possible. I crushed the pineapple and grated the carrots instead of buying them already manipulated.

Instead of using corn oil, I substituted canola oil in both cakes.

In the first cake, I used 1 cup turbinado sugar, 1 cup white sugar, 1 cup wheat flour, 1 cup spelt flour. In the second batch, I used 1 cup turbinado sugar, 1 cup raw can sugar, 2 cups wheat flour.

The turbinado sugar is like a like light brown sugar which is why I had to use a lighter sugar as well. Although I loved the richness it gave the cake. As for the flour, I reached for quinoa flour, but it was too dense and bitter. The spelt flour was perfect. I would suggest using all spelt flour and not worrying about the wheat.

AND I ADDED RAISINS TO THE CAKE, which made a world of difference!

A Noticeable Result!

After eating a large slice I didn’t feel overwhelmed by the sugar or encumbered by the treat. It was so light I really feel like I could have eaten the whole pan without guilt.

 

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