It is a fact that of all the cakes I love carrot cake the most. Not that I don’t have many soft spots for other cakes, but there is something about the carrot cake that reigns supreme. Now, this is not to say that there are bad carrot cakes out there which are dry and stringy, but a good carrot cake is all of the best things in the world: moist, chewy, sweet without being too sweet, spicy, flavorful and balanced by the perfect cream cheese icing for a tart, creamy finish. Excuse me while I drool.
One of the fun things about carrot cake is that there are many recipes that cater to different tastes. You can have carrot cake with raisins, without raisins, with pineapple, or ginger, or nuts. It’s almost as much fun as ordering a drink at Starbucks. Now, this is a cake that CAN be a diet killer. Some versions have a lot of sugar and white flour and not nearly enough fruit and vegetable, so be aware of what you’re getting into. Now, the good news is that this can also be a very healthy cake with Ultra Gel to help hold the moisture, applesauce, loads of carrots and spices that tingle your tongue and your tummy! So here’s one of my favorite recipes. What’s yours?
Cornaby’s Carrot Cake
1 cup all purpose flour
1 1/2 cups whole wheat flour
2 cups grated carrots, (6-7 good sized ones – And don’t use the baby carrots. They tend not to have nearly the same flavor as whole long carrots!)
1 tsp baking powder
1 tsp baking soda
2 heaping tsp pumpkin pie spice
1 Tbsp chopped sugared ginger
1/2 tsp salt
1 Tbsp Ultra Gel
1 cup sugar
1/3 cup dark brown sugar
3 large eggs
6 ounce plain yogurt (Lemon is also good)
1/2 cup applesauce
1/4 cup oil
Preheat oven to 350 degrees. Grease and flour a 9 inch round cake pan. Combine flour, baking powder, baking soda, spices, salt and Ultra Gel. Combine with carrots and toss until carrots are well coated. In a food processor or stand mixer combine the sugar, brown sugar, eggs, yogurt and applesauce until well mixed. Drizzle in the oil. Pour sugar mixture into flour mixture and combine until just mixed. There may be a few lumps, but that’s fine. Pour into cake pan and bake for about 45 minutes until a toothpick comes out clean. Remove the pan and allow to cool for 15 minutes before turning out the cake. Cool completely and top with Cream Cheese Icing.
Cream Cheese Icing
8 ounces softened lite cream cheese
1/4 cup softened unsalted butter
1/2 tsp kosher salt
1 Tbsp Ultra Gel
1-2 pounds powdered sugar
milk as needed
Combine cream cheese, butter, salt and Ultra Gel until smooth. Add powdered sugar and milk until the desired thickeness is achieved. Keep any leftovers in the fridge.