Carrot Cake with Cream Cheese Frosting
I am usually wary of recipes on packages, but I decided to give this one a chance since it was a Grand Prize winner in a Bob's Red Mill Natural Foods baking contest. It did not disappoint.
This recipe makes a small cake, perfect for a family meal. It is 'uncommonly moist and flavorful' as described on the back of a bag of Bob's Red Mill whole wheat pastry flour. It is not overly sweet, however, and although I do not usually frost carrot cake, I did in this instance. Happily, the cream cheese frosting is quick to make and lower calorie than most recipes. Enjoy!
Carrot Cake
(serves 8-9)
Adapted from a recipe by Nora Silver of Seattle, Washington
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup canola oil
2 eggs
1/2 tsp salt
1 tsp cinnamon
1 cup whole wheat pastry flour
1 tsp baking powder
3/4 tsp baking soda
1 cup grated carrot
1/4 cup chopped walnuts
8 oz crushed pineapple, drained
Preheat oven to 350 degrees. Spray a 9x9" pan with cooking spray (such as Pam).
Combine sugars, oil, eggs, salt and cinnamon in a large bowl. Mix well.
In a small bowl, stir together the flour, baking powder and baking soda. Add to the sugar mixture and mix.
Add the carrots, walnuts and pineapple to the mixture. Stir again.
Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Note: To double the recipe, double all ingredients and bake in a 9x13" pan for 50 minutes.
Cream Cheese Frosting
Makes enough to frost one 9x9" cake
Recipe by Nora Silver of Seattle, Washington
3 Tblsp cream cheese, at room temperature
3 Tblsp margarine, at room temperature
1/2 tsp vanilla extract
1/3 cup powdered sugar
In a glass bowl combine the cream cheese and margarine. Stir to combine with a wooden spoon. (This may require warming the mixture further in the microwave, about 20 seconds). Add vanilla and stir until smooth. Sift in powdered sugar, one tablespoon at a time and stir after each addition until a creamy frosting is achieved.