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Carrot Cake
Source: Eating Well

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Rating:
Prep Time: 30 minutes
Cook Time: 70 minutes
Difficulty: Difficult

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Cake
0 1/2 cup  chopped walnuts
2 tsp  baking soda
0 1/2 tsp  salt
2 tsp  ground cinnamon
0 cup  sugar
0 1/2 cup  canola oil
1 tsp  vanilla extract
2 cup  grated carrots

Frosting
0 tsp  vanilla extract
Directions
  1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.
  3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly. e the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
  4. To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes. eat cream cheese, confectioners sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

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