Carrot Cake
Carrot CakeA light cream cheese frosting turns this one-layer cake into a party-worthy dessert, perfect for decorating. If you are making this cake in advance and freezing it, freeze it unfrosted; thaw at room temperature, then decorate the cake shortly before serving.
  • 1/2 cup slivered almonds
  • 2 cups flour
  • 1/2 cup toasted wheat germ
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1-1/3 cups granulated sugar
  • 1-1/4 cups buttermilk
  • 3 tablespoons extra-light olive oil
  • 3 cups coarsely grated carrots
  • 12 dried apricot halves, finely chopped
  • 8 ounces reduced-fat cream cheese (Neufchatel)
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

1. Preheat oven to 350°F. Grease and flour a 9- x 13-inch baking pan. Place almonds in small baking pan and toast seven minutes or until golden brown. Leave oven on.

2. In a medium bowl, combine flour, wheat germ, baking powder, baking soda, cinnamon, cardamom and salt. In a large bowl, beat eggs and granulated sugar until light and lemon-colored. Beat in buttermilk and oil. Fold in dry ingredients. Stir in carrots, apricots, and toasted almonds.

3. Spread batter evenly in prepared pan. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean and cake has begun to pull away from sides of pan. Let cake cool in pan for 10 minutes before turning out onto a rack to cool completely.

4. Meanwhile, in a small bowl beat cream cheese, confectioners' sugar and vanilla together. When cake is cool, frost top and sides with cream cheese frosting.

Nutritional Information
Per serving: 261 calories, 9g total fat, 3g saturated fat, 4.6g monounsaturated fat, 1.2g polyunsaturated fat, 2.3g dietary fiber, 7g protein, 39g carbohydrate, 39mg cholesterol, 218mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

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