Carrot Cake for Two
Or, if you're me "Carrot Cake for Two When You Know It's Really for One". ;)
^Jam packed with root vegetables.
Ingredients
1/4 c applesauce
1 tsp canola oil
1/4 c honey
1 large egg
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves or allspice
1/2 tsp vanilla extract
1/4 cup packed, shredded organic carrot (about one small carrot)
1/4 c AP flour
1/4 c white whole wheat flour
1/2 tsp baking powder
Turn oven to 350F.
Blend the applesauce, oil and honey until well combined, about a minute.
Add in the egg, spices and vanilla, mix until blended.
Add carrots, beat until the batter takes on orange hue.
Fold in the flour and baking powder, careful not to overmix.
Pour batter into greased six inch pan. I used a Corning dish. You can make cupcakes as well. Might be wise, if you have no self control.
Bake for 24-30 minutes. Remove from oven and let rest for about ten minutes, then tip on rack to cool.
^It's naaaaaked.
Sour Cream Frosting Ingredients
1 1/2 TB butter, softened
1 generous TB light sour cream
1/8 tsp/splash of lemon juice
1/8 tsp/splash of vanilla extract
1/4-1/3 c powdered sugar
Whip butter, sour cream, lemon juice and vanilla. Add powdered sugar until you get consistency you desire.
This frosting will be loose. Frankly, I don't have a problem with that, but if you prefer a more stable topping, you can strain some of the moisture out of the sour cream prior to concocting the frosting, or you can use your favorite cream cheese frosting scaled down to fit a small cake.
Oh. Yum. This is a pretty dense cake, given the amount of liquid in the honey, applesauce and carrots. As for me, that's how I like carrot cake. I obviously didn't bake with nuts, as that is not to my taste, but of course one could put chopped walnuts or pecans in the batter. Shoot, you could even put raisins if that is what your heart desires.
Eat your veggies for dessert. ;)
Edit: for a less dense cake just reduce or eliminate the whole wheat flour.
^Jam packed with root vegetables.
Ingredients
1/4 c applesauce
1 tsp canola oil
1/4 c honey
1 large egg
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves or allspice
1/2 tsp vanilla extract
1/4 cup packed, shredded organic carrot (about one small carrot)
1/4 c AP flour
1/4 c white whole wheat flour
1/2 tsp baking powder
Turn oven to 350F.
Blend the applesauce, oil and honey until well combined, about a minute.
Add in the egg, spices and vanilla, mix until blended.
Add carrots, beat until the batter takes on orange hue.
Fold in the flour and baking powder, careful not to overmix.
Pour batter into greased six inch pan. I used a Corning dish. You can make cupcakes as well. Might be wise, if you have no self control.
Bake for 24-30 minutes. Remove from oven and let rest for about ten minutes, then tip on rack to cool.
^It's naaaaaked.
Sour Cream Frosting Ingredients
1 1/2 TB butter, softened
1 generous TB light sour cream
1/8 tsp/splash of lemon juice
1/8 tsp/splash of vanilla extract
1/4-1/3 c powdered sugar
Whip butter, sour cream, lemon juice and vanilla. Add powdered sugar until you get consistency you desire.
This frosting will be loose. Frankly, I don't have a problem with that, but if you prefer a more stable topping, you can strain some of the moisture out of the sour cream prior to concocting the frosting, or you can use your favorite cream cheese frosting scaled down to fit a small cake.
Oh. Yum. This is a pretty dense cake, given the amount of liquid in the honey, applesauce and carrots. As for me, that's how I like carrot cake. I obviously didn't bake with nuts, as that is not to my taste, but of course one could put chopped walnuts or pecans in the batter. Shoot, you could even put raisins if that is what your heart desires.
Eat your veggies for dessert. ;)
Edit: for a less dense cake just reduce or eliminate the whole wheat flour.