Cakes


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Carrot cake sounds like a healthy dessert, but most carrot cakes are loaded with fat and have over 600 calories a slice. So when Good Housekeeping published a healthy makeover carrot cake recipe with only 210 calories a slice, I had to give it a try and I wasn’t disappointed. It’s a great recipe, moist and delicious.

I have made this cake twice before in the recommended Bundt pan with great results, but this time I wanted to try it with Picky Palate’s fabulous Toasted Coconut Cream Cheese Frosting, giving it more of a tropical flare. I baked it in two 8×8 baking dishes for 30 min. The frosting is absolutely delicious and I love it on your coconut cupcakes, but it is too sweet for this carrot cake – but that didn’t stop me from having a second piece yesterday and two pieces today. Good thing I didn’t make the full fat version!

Light Carrot Cake
2 1/4 cup(s) all-purpose flour
2 teaspoon(s) baking soda
2 teaspoon(s) ground cinnamon
1 teaspoon(s) ground ginger
1 teaspoon(s) baking powder
1 teaspoon(s) salt
2 large eggs
2 large egg whites
1 cup(s) granulated sugar
3/4 cup(s) packed dark brown sugar
1 can(s) (8- to 8 1/4-ounces) crushed pineapple in juice
1/3 cup(s) canola oil
1 tablespoon(s) vanilla extract
1 bag(s) (10-ounces) shredded carrots
1/2 cup(s) dark raisins

Cream Cheese Icing
2 ounce(s) reduced-fat cream cheese
3/4 cup(s) confectioners’ sugar
1/2 teaspoon(s) low-fat milk
1/4 teaspoon(s) vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
2. Prepare cake: Combine flour, soda, cinnamon, ginger, baking powder, and salt.
3. In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
4. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. (Don’t over cook.) Cool in pan 10 minutes. Invert cake onto rack; cool completely.
5. Prepare icing: In bowl, stir cream cheese and 1/4 cup sugar until smooth. Add milk, vanilla, and remaining sugar; stir to a drizzling consistency. Drizzle icing over cake.

Toasted Coconut Cream Cheese Frosting
4 Tablespoons softened butter, divided
2 Cups shredded coconut, sweetened
8 oz softenend cream cheese (I used reduced fat cream cheese)
3 Cups powdered sugar
1 teaspoon vanilla
2 teaspoons milk

Source: Barbara Bakes
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“Pumpkin Sheet Cake”

1 15 oz. can pumpkin
2 cup sugar
1 cup oil
4 eggs, lightly beaten
2 cup flour
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
DIRECTIONS:
In a large bowl, beat pumpkin, sugar, and oil. Add beaten eggs; mix well. In a small bowl, combine flour, baking soda, cinnamon, and salt. Mix. Add to pumpkin mixture and beat until well blended. Pour cake batter into a greased 10×15 in. cake pan. Bake at 350 degrees for 25-30 minutes. Cool. Frost when cooled.

Frosting:
8 oz. pkg. cream cheese, softened
10 tbsp. butter, softened
2 tsp. vanilla
3 1/2 cup powdered sugar
6-8 tsp. milk
DIRECTIONS:
Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar, mix well. Add 3-4 tsp. milk until frosting reaches spreading consistency.

Source: PriscillaBakes

“Chocolate Snack Cake”
1 yellow cake mix*
1 chocolate pudding mix*
1 8 oz. container of sour cream
3/4 cup oil
3/4 cup water
3 eggs
1 cup chocolate chips
Directions:
Blend all together. Pour batter into a very well greased (you may need to add flour) bundt pan. Bake for 45-50 minutes or until ready at 350 degress F. Allow to cool completely before removing from pan. Sprinkle the top with powdered sugar.

**We sometime use a yellow cake mix and chocolate pudding or a chocolate cake mix with chocolate pudding…it is entirely up to you – experiment!**

Source: PriscillaBakes

“Won Over Coffee Cake”

1 Box Yellow Cake Mix (plus ingredients on back of box)

2 Sticks cold salted butter

2 1/4 Cups flour

1 1/2 Tablespoons cinnamon

1 ¾ Cups sugar

1 1/2 Tablespoons vanilla

Powdered sugar (for dusting)

PREHEAT oven to 350.PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.CUT into squares and serve.

Source: PriscillaBakes