Tuesday, November 12, 2013

Healthier Carrot Cake - Making it's way to your Thanksgiving Table


So many people love to have carrot cake on the dessert table at Thanksgiving but with so much food as the main dish perhaps saving a few calories and fat grams in the dessert department isn't such a bad idea, especially when this one tastes so good.  I made this cake for my son's 3rd birthday party, at his request, and yet again it was a hit so we blog about it for you now.

2 and 2/3 cup of Grated Fresh Carrots 3/4 cup of unsweet applesauce 1/4 milk 1/4 cup of Honey (Maple Syrup or Agave substitute) 1 full tsp Vanilla (I usually run over the tsp a bit) 1 tsp Baking Powder 1/2 tsp of Baking Soda 1 heaping tsp of cinnamon 1/2 tsp of all spice mix 1 and 1/3 cup of flour (for non-kids it can also be made with a cup of pecans or walnuts)
Preheat oven to 350. Grease cake tin. Combine carrot, applesauce, milk, syrup, and vanilla. In a separate bowl mix flour and baking powder, soda, and spices. Combine wet and dry ingredients and bake for 30-45 minutes until a toothpick comes out clean. Cool first then remove from pan. *this can be made into cupcakes which makes about 10 and the baking time is 15-20 minutes. *the key to this is the applesauce plus vanilla & spice mix that masks the no sugar butter combination.
For the icing: One package of low fat cream cheese at room temperature. Mix until creamy slowly adding maple syrup until desired sweetness. Ice the cooled cake and then refrigerate until serving (since it is cream cheese). I think the last time I made it I added a bit of milk and whipped it all on high until desired consistency but careful not too overwhip or it will "break" and be runny.

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