I had this cake for my belated birthday party at home yesterday. It was really good! And the best part was, it was filling and nutritious! I even had some for breakfast and lunch today!
(modified slightly from THE NOURISHING APRON, see it here)
2 cups flour (I used whole wheat, this would be great with GF whole grain flours)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 1/8 teaspoons cinnamon
1/2 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
2/3 cup oil or applesauce (I used applesauce this time)
2 teaspoons vanilla
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup honey
1/4 cup maple syrup
1 1/2 cups grated carrots
1 c. raisins (opt) (that’s what I did)
Preheat oven to 350. Whisk dry ingredients in a medium bowl. Combine wet ingredients in large bowl. Add the dry ingredients to the wet ingredients and mix until well combined. Stir in carrots (you can add chopped nuts and raisins if you like). Pour batter into a greased and floured 9 x 13. Bake for 25-35 minutes. Let cool completely before frosting
1 cup whipping cream
4 ounces cream cheese, room temperature
1/4 cup butter (or Earth Balance) room temperature
1 tablespoon pineapple juice concentrate, room temperature
1 tablespoon vanilla extract
2 tablespoons maple syrup
Whip the cream until fairly stiff. Transfer to a small bowl. Whip cream cheese & butter until well combined. Add pineapple juice, vanilla and maple syrup. Whip until well combined. Add whipped cream and blend well.
Store cake in refrigerator.
This post is linked to Slightly Indulgent Tuesday’s!