Carrot Cake
What's not to love about carrot cake? It is moist, flavorful, and has a smooth cream cheese frosting.
Carrots are versatile root vegetables known for their bright orange color. However, you may find different color varieties in your local grocery stores, which include purple, yellow, and white (aka rainbow). They are low in calories, providing 50 calories, and a good source of fiber, at 4 grams per cup. Carrots also contain antioxidants, vitamins (A, K, Potassium, & C), and minerals (calcium & iron) to support our health.
There are many ways to prepare them aside from including them in this dessert, such as eating them raw, steaming, or roasting them to maintain most of their nutritional content. My family enjoys them roasted with olive oil or dipping raw carrots into a low-fat dressing, and of course, in this cake!
Ingredients:
Cake:
1 1/4 cup granulated sugar
1 cup olive oil
3 eggs
1 1/2 cups all-purpose flour
1/2 cup whole white wheat flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
3 cups of shredded carrots
Cream Cheese Frosting:
1 package cream cheese, softened
1/4 butter, softened
2 Tbsp. 1% milk
2 1/2 cups confectioner's sugar
Directions:
1.Preheat oven to 350°F. Grease a 13"x9" pan with cooking spray.
2. In an electric mixer, beat on low-speed sugar, oil, and eggs until well combined. Add flour, cinnamon, baking soda, vanilla, and the salt, beating on low until evenly mixed. Stir in carrots. Pour into pan.
3. Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and cool completely on cooling rack.
4. Once the cake is cooled, prepare the frosting. In a large mixing bowl: add softened cream cheese and butter, milk, and 1 cup of sugar; beat with an electric hand mixer on low speed until smooth. Add remaining sugar and beat until combined and smooth. Frosting will be slightly runnier. However, this will make it easier to spread onto the cake; and it will firm up once in the refrigerator. To prevent spoilage, keep iced cake in the refrigerator. Freeze any leftover icing.
Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN