Healthy Carrot Cake

Happy 45th Birthday to my husband Tom!    This time of year Tom is always in a tree stand or hunting for himself or with our boys during deer season.  This year his birthday fell on a Tuesday so he was actually home and not deer hunting.  This time of year is my favorite time for baking and knowing me I like to ‘lighten’ things up.   I prefer to ‘healthify’ my recipes and hope to pass it by the kids.   Some recipes are a big hit while others are just so-so!    This weeks two recipes were a big hit with the family.

Tom’s Birthday Cake ~ Healthy Carrot Cake

Ingredients

Cake

• 1 20-oz can crushed pineapple in natural juice
• 2 cups whole-grain pastry flour
• 2 tsp baking soda
• 1/2 tsp sea salt
• 2 tsp ground cinnamon
• 3 large eggs  (I used 1 egg & 2 egg whites)
• 1 1/2 cups splenda
• 3/4 cup buttermilk  (I used powdered buttermilk & add water – great for baking)
• 1/2 cup apple sauce  (Next time adding 2 T Grape Seed Oil, Coconut Oil or Canola Oil)
• 1 tsp vanilla extract
• 2 cups grated carrots
• 1/4 cup unsweetened flaked coconut
• 1/2 cup chopped walnuts, toasted

Frosting

• 12 ounces reduced fat cream cheese softened  (I used Weight Watchers Cream Cheese)
• 1 cup confectioners’ sugar, sifted
• 2 tsp vanilla extract
• 2 tsp unsweetened almond milk  (or skim milk)
  
• 2 tablespoons coconut – flaked and toasted

Preparation

1. To prepare cake:  preheat oven to 350.  Spray 9 by 13 inch cake pan with cooking spray (my favorite coconut spray).
2. Drain pineapple in sieve over bowl and press on the crushed pineapple to remove extra juice.   Reserve the drained pinapple and 1/4 cup of the juice.
3. Whisk flour, baking soda, salt and cinnamon in a medium bowl.  Whisk eggs, egg whites, splenda, buttermilk, applesauce (or oil) vanilla and the 1/4 cup pineapple juice in a large bowl until blended.  Stir in pineapple, carrots and 1/4 cup coconut (I toasted with walnuts).   Add teh dry ingredients and mix with rubber spatula just until blended.  Stir in toasted walnuts.   Scrape teh batter into the sprayed pan, spreading evenly.
4. Bake the cake until the top springs back when touched lightly and tooth pick inserted in center comes out clean.  Bake 40-45 minutes.  Let cool completely before frosting.
5. To prepare frosting and finish cake.  Beat softened cream cheese, confectioners’ sugar, vanilla and almond milk in mixing bowl with an electric mixer until smooth and creamy.  Spread frosting over the cooled cake.  Sprinkle with toasted coconut or mix into frosting.

Tips

• whole grain pastry flour is lower in protein than regular whole wheat flour, has less gluten and makes a better choice for tender baked goods.  You can find at your local natural foods stores or natural food section of your larger grocery stores.  Store in freezer.
• No buttermilk:  You can use buttermilk powder and prepare according to package.  I used this and keep on hand.  The other trick is to make sour milk by mixing 1 tablespoon lemon juice or vinegar to 1 cup of milk.
• To toast chopped walnuts and coconut flakes:  cook in small dry skillet over medium-low heat, stirring constantly until lightly browned.  About 2-5 minutes

**Next time I will add 2 tablespoons of oil to the recipe.  I also want to cut out the confectioner’s sugar out of the frosting so I will be looking for a healthier alternative and way to cut out more sugar.  If you have a recipe to share or ideas please email me and I would love to use your recipe!

Enjoy!