Prep 10 mins
Cook 30 mins
Many carrot cakes call for as much as a cup of oil, 4 eggs, 2 cups of sugar. But all that oil isn't necessary for this moist, delicious cake. I love this low fat cake. Use Whole Wheat PASTRY flour found in health food stores. You can use whole wheat flour but the cake will be denser. I also sifted my all purpose flour.
- 2 -3 large carrots
- 1 large navel orange
- 1 tablespoon raisins
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon salt
- 2 eggs, lightly beaten
- 1⁄3 cup buttermilk
- 1⁄2 cup pure maple syrup
- 1⁄2 cup packed brown sugar
- 1⁄3 cup canola oil
- 4 tablespoons fat-free cream cheese, softened
- 1 teaspoon orange juice
- 1⁄2-2⁄3 cup powdered sugar
- Preheat oven to 350°F (175 C).
- Lightly butter a 13 x 9-inch baking pan.
- Wash and trim carrots and cut into large pieces.
- Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
- I grated my carrots.
- Set aside.
- Cut orange into 8 wedges.
- Do not peel.
- Remove white center and seeds.
- Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
- Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
- In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
- Stir carrot mixture into dry ingredients until combined.
- Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
- Cool cake in pan.
- Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
- Stir in enough powdered sugar to obtain a spreadable consistency.
- When cake is cool, spread top with icing.
- Makes 16 servings.
- The One-Day-at-a- Time Low-Fat Cookbook.
This review is for the icing. I made an Orange Cake and didn't want to use a sugar glaze. I had put the cake in a bundt pan and just wanted a small amount of soft icing to use as an icing
glaze for decoratioon. I used 1/2 Cup Powdered Sugar, about 3 tsp. orange juice and added 1 1/2 tsp. grated orange rind. It was "finger licking good" and perfect for the cake. I took the finished cake to a family "do" and it was loved by all. Many asked for your recipe. Your recipe was "perfect". It was the perfece blend of sweet and tart! Thank you. P.S., I can't wait to make your carrot cake, my SIL will be in heaven when he tates your cake with this wonderful icing.
This cake was fantastic! I did quarter my oranges and removed just the pith but left all of the peel to be used. I was worried it would be too bitter. I also used whole wheat pastry flour for all of the flour. I pureed the orange and added the eggs, buttermilk, oil, syrup, and sugar to the processor to ensure that everything was smooth. The orange was not overpowering at all. I will make this again and as muffins too. I did make my icing thick so that it barely dripped over the top. I sprinkled it with pastel sugars and served it on Easter. All the guests didn't realize it was healthy until I told them!
I made this for a kids' party and all the children loved it. I served it without icing. Next time I might try a mini-processor for the orange: my normal size Cuisinart could not really pulverize it and as a result I could taste bits of peel that were larger than I would prefer in the final cake. If you like marmalade (I do) this will not bother you much! I used whole wheat pastry flour for the whole wheat part, per the note.