I'm not sure why this recipe has a lot of oil - although that's probably one of the reasons it's so moist. :) (Definitely not a health food, despite the vegetables, but it makes an awesome special occasion cake!) I'd say you could easily reduce the oil by a quarter cup or so if you wanted, though. I've reduced the sugar by half a cup in the past as well, with no problems.
Well, you don't have any butter in it and you need some kind of fat ;) And 1 cup is 'only' around 120 gr, there's very often more butter in a recipe for example. Maybe you could sub the oil with apple sauce, if you don't want to have this much oil in it :)
I cut the sugar in half, and use 2 eggs. I also substitute applesauce for at least half of the oil (sometimes for all of it). Still comes out nice and moist.
I don't actually tend to work from a set recipe for cream cheese icing. I usually put a pottle of regular cream cheese (I think the reduced fat cream cheese goes a bit runny in icing) and a quarter cup or so of milk in a bowl, then beat it until it's smooth, add a couple of large splashes of vanilla and the juice of one lemon, then start adding icing (powdered) sugar and beating it in until the consistency and taste are right. :)
Agreed. :) (By everyone in my extended family except my sister-in-law's sister-in-law, lol, who refuses to eat dessert that contains vegetables. *SIGH* :D)
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(And good timing, too! A friend of a friend did me a favor and his only request in return was that I bake him a carrot cake -- his favorite.)
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