Wholewheatcarrotcakewithcreamyorangeicinglowfat Recipes

WHOLE WHEAT CARROT CAKE WITH CREAMY ORANGE ICING (LOW FAT)

Steps:

• Preheat oven to 350°F (175 C).
• Lightly butter a 13 x 9-inch baking pan.
• Wash and trim carrots and cut into large pieces.
• Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
• I grated my carrots.
• Set aside.
• Cut orange into 8 wedges.
• Do not peel.
• Remove white center and seeds.
• Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
• Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
• In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
• Stir carrot mixture into dry ingredients until combined.
• Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
• Cool cake in pan.
• Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
• Stir in enough powdered sugar to obtain a spreadable consistency.
• When cake is cool, spread top with icing.
• Makes 16 servings.
• The One-Day-at-a- Time Low-Fat Cookbook.

THE FANTABULOUS WHOLE WHEAT CARROT CAKE

Steps:

• Combine dry ingredients.
• Add oil, honey, and eggs; mix well.
• Stir in remaining 3 ingredients.
• Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
• Cool in pans several minutes, then remove from pans and cool completely on wire rack.
• You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!

EASY ORANGE CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises).
• Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes.
• Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing.
• For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side.

WHOLE WHEAT CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Butter 13 x 9 inch pyrex baking dish.
• Combine oil, sugars and eggs in mixing bowl.
• Sift together flours, cinnamon, soda and salt.
• Mix into liquid ingredients.
• Stir in carrots, pineapple with reserved juice and walnuts.
• Bake about 45 minutes or until tester comes out clean.
• Cool.
• Ice with Cream Cheese Frosting.