I’ve been out of commission the last few days. On Thursday, hubby had to drive me to urgent care to get treated for a sudden case of kidney stone pain. I spent all day Thursday in pain that wasn’t controlled until about 7:00 pm or so. Then I spent most all of Friday asleep, only getting up to make lunch and again to make dinner. Along with dinner, I decided to throw together a simple carrot cake, because what else was I going to do with a portion of the 3 pounds of organic carrots I had in my refrigerator?
I found this recipe on a Healthy Meals in Minutes recipe card (my mom gave me a large collection of them years ago) and fell in love with the simple, wholesome ingredients. I am not a fan of carrot cakes that call for pineapple or raisins. I want my carrot cake to be just a carrot cake, and this one is just that. I only adjusted a couple of the ingredients to fit my preference, and they weren’t major adjustments.
This does not make a rich, incredibly sweet cake, but rather a hearty cake that, if you left off the frosting and baked in a muffin tin, would be great as breakfast muffins. The yogurt keeps the cake very moist throughout.
I was able to throw this together quickly while pressing the tofu for our dinner (we had tofu with walnuts over rice), then bake the cake while I made dinner. My sweet stepdaughter E sprinkled on the walnuts after I smoothed the frosting over the top of the cake. She also helped with taking the photos while I was cleaning up dishes.
- Preheat oven to 400 degrees
- Spray an 8 or 9 inch baking pan with cooking spray and set aside
- In a medium bowl (I used a large 4-cup-capacity measuring cup), mix together:
- 2 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/8 teaspoon ground nutmeg
- In a large mixing bowl with an electric mixer, mix together the following until combined:
- 1/2 cup honey (I used agave)
- 1/2 cup plain nonfat yogurt
- 1/4 cup canola oil
- 2 large eggs (recipe calls for two egg whites and 1 egg, but I just used two whole eggs)
- 1 Tablespoon vanilla extract
- Once liquids are combined, fold in:
- 2 cups shredded or finely chopped carrot (I used slightly over 2 cups by chopping 1 pound of carrots in a food processor)
- Once carrots are folded in, slowly add in the dry ingredients while mixing with electric mixer
- Once all is combined, pour batter into prepared baking pan
- Bake for 30 minutes (25 minutes if using a 9-inch pan), or until toothpick inserted in center comes out clean
- Cool on wire rack
- Transfer cake to platter
CREAM CHEESE FROSTING
- This frosting makes a small amount, just enough to smooth over the top of the cake
- In a mixing bowl using an electric mixer, beat until combined:
- 4 ounces fat free cream cheese, at room temperature
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Once smooth, and cake is cooled, spread frosting over the cake
- Sprinkle top with:
- 1/2 cup chopped walnuts
With this recipe, I’ll be making carrot cake all the time! I love that it calls for whole wheat flour and that neither the cake nor the frosting have an abundance of sugar. My stepdaughters approved of it, too!
That’s about all I have energy for today. I believe it’s time for me to take a nap to regain some more strength. I hope to be back 100% by Monday.
Do you prefer carrot cake with just carrots, or do you like the recipes that call for extra fruits such as pineapple or raisins?
~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~