Wednesday afternoon was the gathering of our quilters' canasta group at Friend Ellen's house. It was supposed to be another one of our 70 + degree fall days we have been enjoying so much this week. Instead the clouds never broke up so it didn't get out of the 60s. But that didn't keep us from having another fun afternoon of cards.
For dessert Ellen made a reduced - calorie carrot cake that was greatly enjoyed. When she gave me a copy of the recipe, I asked her if she had used "real" sugar or stevia. She said she had never cooked with stevia and so had used the real thing. I told her I cook with it all the time and also a stevia/brown sugar blend. She said that would have reduced the calories even more had she done that. You can use which ever you like.
WONDERFUL CARROT CAKE
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
3 cups finely shredded carrots
1/2 cups chopped walnuts
FROSTING:
3 ounces cream cheese, softened
1 tablespoon fat-free milk
1 teaspoon vanilla
2-1/2 cups confectioners' sugar
Preheat oven to 350 degrees F. Spray a 9 x 13 - in baking pan with cooking spray.
In a large bowl, beat the sugars, eggs, oil, applesauce, and vanilla until well blended.
Combine the flours, baking powder, salt, cinnamon, allspice, and baking soda; gradually beat into the sugar mixture until blended.
Stir in carrots and walnuts.
Pour into pan and bake for 40 - 45 minutes or until a toothpick inserted near the center comes out clean.
Cool completely on a wire rack.
For the frosting, in a small bowl, beat the cream cheese, milk, and vanilla until fluffy.
Add the confectioners' sugar and salt; beat until smooth.
Spread over top of cake.
Store in the refrigerator.
For dessert Ellen made a reduced - calorie carrot cake that was greatly enjoyed. When she gave me a copy of the recipe, I asked her if she had used "real" sugar or stevia. She said she had never cooked with stevia and so had used the real thing. I told her I cook with it all the time and also a stevia/brown sugar blend. She said that would have reduced the calories even more had she done that. You can use which ever you like.
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
3 cups finely shredded carrots
1/2 cups chopped walnuts
FROSTING:
3 ounces cream cheese, softened
1 tablespoon fat-free milk
1 teaspoon vanilla
2-1/2 cups confectioners' sugar
Preheat oven to 350 degrees F. Spray a 9 x 13 - in baking pan with cooking spray.
In a large bowl, beat the sugars, eggs, oil, applesauce, and vanilla until well blended.
Combine the flours, baking powder, salt, cinnamon, allspice, and baking soda; gradually beat into the sugar mixture until blended.
Stir in carrots and walnuts.
Pour into pan and bake for 40 - 45 minutes or until a toothpick inserted near the center comes out clean.
Cool completely on a wire rack.
For the frosting, in a small bowl, beat the cream cheese, milk, and vanilla until fluffy.
Add the confectioners' sugar and salt; beat until smooth.
Spread over top of cake.
Store in the refrigerator.
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