Happy Halloween (and Happy Birthday to my soulmate)!

There are days when I have cravings for dessert, but then I may feel guilty, so I try to cheat my brain to believe differently! Carrots are healthy and good for your eyes, mind you! Whole wheat flour is healthy and brown sugar is healthier than white sugar. Add some walnuts and you get your protein intake too. So this cake is surely healthier than a chocolate cake, isn’t it? You get my drift…

Actually, anything in moderation is good, even dessert. You eat half the cake, you may cheat your brain into believing it is healthy but your hips don’t lie! 😊 That is my take! So don’t bake (and eat) the cake because you think it is healthy, eat it and enjoy it in moderation. You may not be able to stop at one piece though!

This is an old recipe from the Vegetarian Times which I have adapted. The trick to the moistness of this cake is carrot baby food. I make my own since it is so simple to make. I also used whole wheat flour (atta) and it was great. The recipe, however, calls for all-purpose flour.

Carrot cake is usually frosted with cream cheese frosting but I leave that out.

Ingredients:

• 4 large eggs
• 1 cup vegetable oil
• 1 cup brown sugar
• 1 cup sugar
• 1 tsp vanilla extract
• 2 cups all purpose flour (or whole wheat)
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp group cardamom
• 3 cups grated carrot
• 1/2 cup carrot baby food (Cook 1/2 cup grated carrots in a little water. When soft, blend it in a mixer and use as a substitute for baby food)
• 1 cup chopped walnuts
• 1/2 cup raisins
• 1/2 tbsp finely grated ginger

Directions:

• Grease and line with parchment two 9 inch round pan. (You could use a loaf pan too)
• Preheat oven to 350ºF (180ºC).
• All ingredients should be at room temperature.
• Beat eggs, oil, and sugars with an electric mixer until light and fluffy.
• Add vanilla, baby carrot food, grated ginger, and mix.
• Sift together the flour, baking powder, soda, salt, and spices.
• Add dry ingredients to the egg mixture and mix on low speed. Add carrots, walnuts, and raisins. Mix until there are no lumps.
• Divide batter into the two pans and bake for about 50 minutes or a tester when inserted into the middle of the cake comes out clean.
• Cool cake for 15-20 minutes and turn it over and let it cool completely.
• Frost with Cream Cheese Frosting (recipe below) – optional

grated carrot

walnuts

chopped walnuts

carrot cake – ready to eat

Cream Cheese Frosting (From the Whimsical Bakehouse – one of my favorite books. The pictures in the book are beautiful. I sometimes just read the book)

• 1/2 cup butter
• 1 cup cream cheese
• 6 cups powdered sugar or confectioners sugar
• 2 tsp fresh lemon juice
• 1 tsp vanilla extract

Directions:

• In a bowl, beat the butter until creamy.
• Add cream cheese and cream.
• Add the sugar, lemon juice, and vanilla and beat at a low speed. Continue to beat till light and fluffy.
• You can fill and frost the cake. I have used this frosting for lemon cake too.