Great Carrot Cake recipe please!
Hoping to find a recipe for a really wonderful carrot cake for Mothers Day. Mom definitely prefers something with grated carrots and a lot of real flavor.
Does anyone have a great recipe to share? I'd prfere something that would work as two 9 inch layers or a bundt since these are the only baking pans I own!
OMG - this is incredible!! Made it for my husband's birthday & even the non-cake eaters were devouring it! Made a few changes - added some nutmeg (maybe 1/4 t), toasted the walnuts first and added some lemon juice & more sugar to the frosting (to keep the consistency). That buttermilky caramel glaze IS really what makes it - so moist & delicious. Wow! So glad I researched this on CH before anything else - thank you very much!!
I recently made this Dr. Weil recipe for Easter, omitting the walnuts (some family members cannot eat), and it was fabulous. Made as cupcakes (although I bet you cold make as a cake) and topped w/ a simple cream cheese + powdered sugar icing. Delicious and healthy!
"Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with cream cheese frosting. This version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot ginger tea, this cake will make you forget about cream cheese frosting."
2 cups firmly packed finely grated carrots
Juice of 1 large orange
2 teaspoons vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 sec.)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup California walnuts, chopped
Preheat oven to 350°F.
In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
Blend the dry ingredients into the carrot mixture, stirring until just mixed.
Pour the batter into a 12-cup muffin pan lined with paper liners. Fill muffin cups 2/3 full. Bake for 30-35 minutes.
NOTE: You can also pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, cut into 12 pieces, and serve.