Carrot Cake I

Carrot Cake I Recipe - American Dessert

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Carrot cake is a classic dessert that is loved by many for its moist texture and delicious flavor. This recipe for Carrot Cake I is a healthier version of the traditional cake, using ingredients like applesauce and yogurt to reduce the amount of fat and sugar.

History

Carrot cake has been around for centuries, with variations of the recipe appearing in different cultures around the world. The addition of carrots to cake batter dates back to medieval times, when sweeteners were scarce and carrots were used as a natural sweetener.

Ingredients

refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
0.5 cup (114 g) plain non-fat yogurt
3 tbsp (45 ml) canola oil
0.5 cup (136 g) unsweetened applesauce
0.33 cup (73 g) dark brown sugar, packed
2 tsp (10 ml) vanilla extract
2.5 cup (313 g) unbleached all-purpose flour
2 tsp (10 ml) baking powder
0.5 tsp (5 ml) baking soda
0.25 tsp (2.5 ml) salt
1 tsp (5 ml) ground cinnamon
0.5 tsp (2.5 ml) ground nutmeg
1 cup (110 g) shredded carrots
4 oz (120 g) unsweetened crushed pineapple with juice
0.25 cup (36 g) dark raisins

How to prepare

Preheat the oven to 400°F (200°C, gas mark 6).
Position the top rack in the center of the oven.
Lightly coat a 9-inch (22.5 cm) bundt pan with cooking spray.
Dust with flour and tap out excess.
In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.
On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.
Gradually add the sifted dry ingredients to the egg-applesauce mixture, stirring until incorporated.
Stir in the carrots.
Drain the pineapple and reserve the juice.
Stir the drained pineapple and raisins into the cake batter.
Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes.
Slide a thin knife around the edges and center of the cake to loosen it from the pan.
Invert the cake onto a rack to cool.
When ready to serve, transfer the cake to a serving platter.

Variations

Add chopped nuts or coconut to the batter for added texture.
Substitute the raisins with dried cranberries or chopped dates.
Top the cake with a cream cheese frosting for a classic pairing.

Cooking Tips & Tricks

Be sure to shred the carrots finely to ensure they blend well into the batter.

- Use room temperature egg whites for better incorporation into the batter.

- Do not overmix the batter, as this can result in a tough cake.

- Allow the cake to cool completely before frosting to prevent the frosting from melting.

Serving Suggestions

Serve the carrot cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Be sure to sift the dry ingredients to ensure they are evenly distributed in the batter.

- Fold in the carrots and pineapple gently to avoid overmixing.

Ingredient Substitutions

You can use whole eggs instead of egg whites for a richer cake.

- Replace the canola oil with melted butter for a different flavor profile.

Make Ahead Tips

The cake can be baked ahead of time and stored in an airtight container at room temperature for up to 3 days. Frost the cake just before serving.

Presentation Ideas

Decorate the cake with a sprinkle of powdered sugar or a drizzle of caramel sauce for an elegant presentation.

Pairing Recommendations

Serve the carrot cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover cake in the refrigerator for up to 5 days. To reheat, microwave individual slices for 15-20 seconds or until warm.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 5g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

Carrot cake is a good source of Vitamin A, providing 50% of the recommended daily intake per serving. It also contains small amounts of Vitamin C, Calcium, and Iron.

Alergens

This recipe contains dairy (yogurt) and eggs.

Summary

This carrot cake recipe is a healthier option compared to traditional recipes, with lower fat and sugar content. It is a good source of Vitamin A and provides a moderate amount of carbohydrates for energy.

Summary

Carrot Cake I is a delicious and healthier version of the classic dessert, with a moist texture and sweet flavor. This recipe is easy to make and perfect for any occasion. Enjoy a slice with a cup of tea or coffee for a delightful treat!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy little cottage by the sea. Margaret is a wonderful cook, and she always has the most delicious homemade treats waiting for me when I come to visit.

On that particular day, Margaret had just taken a carrot cake out of the oven, and the sweet aroma of cinnamon and nutmeg filled the air. I could hardly wait to taste it. As I took my first bite, I knew that this was no ordinary carrot cake. It was the most moist and flavorful cake I had ever tasted, and I begged Margaret to share the recipe with me.

Margaret chuckled and said, "Oh, my dear, this recipe has been handed down in my family for generations. It's a closely guarded secret, but I think I can trust you with it." She handed me a tattered old recipe card with faded handwriting that read "Carrot Cake I" at the top.

I was overjoyed and couldn't wait to try making the carrot cake myself. Margaret walked me through the recipe step by step, sharing tips and tricks that had been passed down to her from her grandmother. I listened intently, taking notes and asking questions to make sure I understood every detail.

The secret to this carrot cake, Margaret explained, was in the ingredients. Freshly grated carrots, sweet pineapple, and crunchy walnuts added texture and flavor that set this cake apart from all others. The spices, a blend of cinnamon, nutmeg, and a hint of ginger, gave the cake a warm and comforting aroma that filled the kitchen as it baked.

As I mixed the batter and poured it into the cake pans, I felt a sense of pride and excitement. I couldn't wait to share this delicious dessert with my family and friends. The cake baked to perfection, and when I took it out of the oven, I knew it was going to be a hit.

I let the cake cool while I prepared the cream cheese frosting, another family recipe that Margaret had shared with me. The creamy frosting was the perfect complement to the moist and flavorful cake, and as I spread it on top, I couldn't resist sneaking a taste.

The first bite of my homemade carrot cake brought back memories of that day at Margaret's cottage, and I knew that this recipe would become a cherished family tradition. Over the years, I have made this carrot cake for countless special occasions – birthdays, holidays, and family gatherings. Each time, it brings smiles and compliments from everyone who tries it.

As I look back on that day when I first discovered the recipe for Carrot Cake I, I am filled with gratitude for my dear friend Margaret and the generations of women who passed down this culinary treasure. Cooking and baking have always been a source of joy and connection for me, and this recipe holds a special place in my heart.

Now, as I share this story with my grandchildren, I hope that they will carry on the tradition of making Carrot Cake I for their own families. It is more than just a dessert – it is a reminder of the love and care that goes into creating something delicious to share with loved ones. And that, to me, is the true essence of cooking.