Carrot cake has been my latest pet project, and I finally found a recipe that worked. The flavor was good, it was sweet enough, and the texture was moist. The outline of the recipe came from Better Homes & Gardens, with my own additions and modifications, of course. I’m still working on an icing without a pound of sugar in it, so currently, I’m just using whipped cream as a topping. Here it is:
2 whole eggs
2 egg whites
2 cups whole wheat pastry flour
1 1/2 cups natural cane sugar
2 1/2 tsp. aluminum-free baking powder
1 tsp. ground cinnamon
2/3 cup olive oil (or canola, walnut, Enova)
3 cups finely shredded carrots
1 cup shredded coconut
Preheat oven to 350. Grease and flour two 8-inch round cake pans. In a large bowl, stir together whole wheat pastry flour, Sucanat, baking powder, and cinnamon. In a medium bowl, combine eggs, egg whites, oil, carrots and coconut. Add egg mixture to flour mixture, and stir until well-combined. Pour into prepared pans. Bake in 350 degree oven for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans.
Enjoy!
Julie said,
July 2, 2007 at 11:51 am
ooo…I’m totally trying this out!
Evelyn Crane said,
August 31, 2007 at 6:43 pm
Question: What is Sucanat? It’s NOT the usual sugar one buys for home consumption? Can the latter be substituted in this recipe?
Thank you for your help.
Evelyn Crane
Evelyn Crane said,
August 31, 2007 at 6:46 pm
What is Sucanat? Is it a sugar substitute, or the name for “natural cane sugar? Is not the 5 lb bag of sugar one buys for regular home consumption the same thing, and can it be used instead of Sucanat?
Thank you
katiebakingkc said,
August 31, 2007 at 7:14 pm
Sucanat is a brand name, and it is just natural cane sugar (stands for Sugar Cane Natural — the first few letters of each word). If you’d prefer to use to regular granulated sugar, that will definitely work as well. The original recipe I adapted this from used granulated white sugar.
Kelly said,
July 29, 2010 at 10:24 am
Have you tried substituting the oil for apple purée? I’ve used it in several carrot cake recipes with great success and a significant reduction in calories. It gives the desired moistness and a little sweetness.