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    You are in: Home / Recipes / Brer Rabbit Carrot Cake Recipe
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    Brer Rabbit Carrot Cake

    Brer Rabbit Carrot Cake. Photo by ladypit

    1/2 Photos of Brer Rabbit Carrot Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Kree's Note:

    This is another recipe from Eating for IBS by Heather Van Vorous. It's posted in response to a request for low-fat carrot cakes. I haven't tried it myself, but have heard rave reviews about it from others. The sweet orange icing looks like a great touch, although I'm sure it would be great without it or with your own choice of icings, too.

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    Units: US | Metric

    Sweet Orange Icing


    1. 1
      Preheat oven to 350 F.
    2. 2
      Spray a 10-inch non-stick bundt pan with cooking oil and set aside.
    3. 3
      Sift the first 7 ingredients (flour to granulated sugar) into a large bowl and stir well to combine.
    4. 4
      In a separate large bowl, beat next 7 ingredients (brown sugar to pineapple) with an electric mixer until well combined.
    5. 5
      Add the wet ingredients to the dry with just a few swift strokes by hand; do not over-beat or the cake will be tough.
    6. 6
      Pour batter into prepared pan and bake for 45-55 minutes, until toothpick or cake tester inserted into center comes out clean.
    7. 7
      Cool on rack (in pan) for 10 minutes, then invert onto rack and cool to room temperature.
    8. 8
      Top with Sweet Orange Icing (or another icing of your choice).
    9. 9
      To make Sweet Orange Icing: Combine all icing ingredients and blend with a fork until smooth.
    10. 10
      Use immediately to top cake (if icing sits it will harden).

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    Ratings & Reviews:

    • on June 17, 2011


      My goodness it is very good! Moist and sweet enough on it's own that is doesn't need any icing. I substituted unsweetened apple sauce for the pineapple, added walnuts for crunch and baked it in an 8X8 pan. With so many changes I won't give it 5 stars.

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    • on February 11, 2006


      Oh my gosh !!!! Another one of Heather's recipes I been meaning to try. This is a wonderful cake. Mine turned out REAL moist. I used 2 cups carrots and I didnt have orange zest so I had to omit that. I had mine with no icing at all next time I will make the sweet orange icing. Dh had cream cheese icing on his and he loved it. Thanks Kree/Heather :)

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    • on February 10, 2006


      Lovely cake and lovely icing. I used whole wheat pastry flour but it did not seem to affect anything at all as the cake was nice and moist. I was on the phone while making it and I realized that I had made a mistake and put the brown sugar in with the dry ingredients. So I just whipped up the rest of the ingredients and added them. I did not feel like this tasted as "carrot-y" as some other carrot cakes. But it had a lovely spice cake flavor. The kids loved it, so it is another way to get veggies into your kids! I did not find it as sweet as I expected. The icing added a fabulous sweetness to the cake. Great recipe Kree.

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    Nutritional Facts for Brer Rabbit Carrot Cake

    Serving Size: 1 (1203 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3077.3
    Calories from Fat 1011
    Total Fat 112.4 g
    Saturated Fat 8.7 g
    Cholesterol 0.0 mg
    Sodium 1950.3 mg
    Total Carbohydrate 485.0 g
    Dietary Fiber 16.7 g
    Sugars 318.1 g
    Protein 42.5 g

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