Brer Rabbit Carrot Cake

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 F.
  2. Spray a 10-inch non-stick bundt pan with cooking oil and set aside.
  3. Sift the first 7 ingredients (flour to granulated sugar) into a large bowl and stir well to combine.
  4. In a separate large bowl, beat next 7 ingredients (brown sugar to pineapple) with an electric mixer until well combined.
  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. Pour batter into prepared pan and bake for 45-55 minutes, until toothpick or cake tester inserted into center comes out clean.
  7. Cool on rack (in pan) for 10 minutes, then invert onto rack and cool to room temperature.
  8. Top with Sweet Orange Icing (or another icing of your choice).
  9. To make Sweet Orange Icing: Combine all icing ingredients and blend with a fork until smooth.
  10. Use immediately to top cake (if icing sits it will harden).

Reviews

(3)
Most Helpful

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.

Chef Sibu June 17, 2011

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 :)

Shirl (J) 831 February 11, 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.

ladypit February 10, 2006

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