Healthy Carrot Cake (Except the Frosting!) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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This is a yummy carrot cake that is delicious. I got the recipe from the Jack LaLanne's power juicer cookbook and use my juicer to make the carrot and apple pulp needed. I completely take away all healthy aspects of this carrot cake by slathering it with icing. The cake itself is a little dry - but the icing makes if perfect! Ingredients:
3 1/2 cups carrots, pulp |
1/2 cup apple, pulp |
1 cup canola oil |
1 cup honey |
3 eggs |
1 tablespoon vanilla |
3 cups whole grain wheat flour |
1 tablespoon baking soda |
2 tablespoons cinnamon |
2 teaspoons nutmeg |
1 1/2 cups crushed walnuts |
frosting (cinnamon cream cheese frosting compliments this cake perfectly) |
Directions:
1. Preheat oven to 350.
2. Mix together apple pulp, carrot pulp and oil.
3. Add in the honey, eggs, and vanilla.
4. In a separate bowl combine flour, baking soda, cinnamon and nutmeg. Mix in with the wet ingredients.
5. Stir in walnuts.
6. Grease 2 round cake pans. Put half the mixture in each pan.
7. Bake for about 1 hour. I always check on mine after about 45 minutes.
8. Let cool for 5-10 minutes. Take cakes out of pan and onto a cooling rack until almost all the way cooled off.
9. Put one cake upside down on a plate. Cover with frosting. Put the other cake right side up on top of the upside down one. Cover the entire cake (top and sides) with frosting.
10. I usually put aside a small part of the frosting and color part of it orange and part of it green with food coloring and make carrots on the top of the cake (as best I can - my artistic talents are extremely limited!).
11. ENJOY!
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