Carrots were imported to America by European settlers. The reason again is the carrot's natural sweetness: they contain more sugar than any other vegetable besides the sugar beet and were much easier to come by during this time.
Favorite Carrot Cake
2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon fine grain sea salt
3/4 cup finely chopped walnuts
4 ounces unsalted butter, heated until just melted
1/2 cup dried dates, seeded and finely chopped into a paste
3 ripe bananas (1 1/4 cups), mashed
1 1/2 cups grated carrots (about 3 medium)
1/2 cup plain Greek yogurt (2% or low-fat is ok)
2 eggs, lightly whisked
6 ounces cream cheese, room temperature
3 tablespoons agave nectar or maple syrup (or to taste)
Preheat oven to 350F.
Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper.
Sift together the flour, baking powder, cinnamon, and salt.
Stir in the walnuts and set aside.
Stir the dates into the melted butter, breaking up the dates a bit. In a separate bowl combine the bananas and carrots.
Stir in the date-butter mixture, breaking up any date clumps as you go.
Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together.
Spoon into the prepared pan.
Bake for about 50 - 60 minutes or until toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan.
Remove from oven and let cool.
While the cake is baking whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter adjust to your liking.
When the cake has completely cooled frost the top of the cake with an offset spatula. Makes one carrot cake.
Per slice (1/15 of cake) 258 calories, 14.8g fat, 27g carbohydrates, 3.6g fiber, 5.7g protein
Awesome Carrot Cake
Makes 1 cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 eggs
- 1 1/4 cups vegetable oil
- 1 cup of sugar
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped pecans, plus 1/2 cup un-chopped pecans, for garnish
- 1 batch cream cheese frosting (recipe follows)
- Preheat the oven to 350 degrees F. Grease and flour two 8 or 9-inch pans, and line the bottoms of the pans with parchment paper.
- In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer, combine the eggs, oil, two sugars, and vanilla. Beat on low speed for about 30 seconds, and then turn up the speed to medium for about 2 to 3 minutes, or until combined and lightly frothy.
- Reduce the speed to low, and add the flour mixture in 2 to 3 increments, pausing to scrape down the sides of the bowl with a rubber spatula with each addition.
- Stir in carrots, mixing until combined. Fold in the pecans.
- Pour an even amount of batter into each of the prepared pans.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pan for 10 minutes, then turn out onto a wire rack, remove the parchment paper, and cool completely.
- Once cooled, place one cake layer, flat side up, on a serving platter, and spread [f]1/2 to [f]3/4 cup of frosting on top. Leave a half-inch margin all around, as the weight of the second cake layer will spread the frosting to the edges. Place the second cake layer, flat side up, on top of the frosted layer. Frost the top and sides.
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla. Beat at medium-high speed until the mixture has a very smooth consistency; pause to scrape the bowl as needed. Add the confectioners' sugar cup by cup, mixing after each addition, until it is smooth and spreadable.
Everyone needs a good Carrot Cake recipe under their belt and THIS is all you'll ever need to make that happen! I've been making this recipe for donkey's years and I hope it will be your go-to carrot cake recipe too!
Recipe - For the Carrot cake... 420g plain flour 480g caster sugar 250g finely ground walnuts 2.5 tsp cinnamon 3/4 tsp salt 1.5 tsp baking powder 1.5 tsp bicarbonate of soda 6 eggs 450ml vegetable oil 375g finely grated carrots
For the Cream Cheese Icing - 170g butter 270g cream cheese 930g icing sugar +chopped walnuts to decorate