Carrot Cake from Wai Lana
Serves 2. Cooking time 30 minutes.
1 cSafflower oil
1 cBrown sugar, packed
1 cRaw sugar or granulated fructose
1 1/2 cWater
4 cUnbleached white flour
2 tspnBaking soda
2 tspnBaking powder
2 cCarrots, grated
1 cWalnuts or pecans, chopped
1 cDried cranberries
2 cLow-fat cream cheese, room temperature
1 1/2 cConfectioners sugar
2 TbspFresh orange juice
Chopped walnuts for garnishing
- Preheat the oven to 350°F. In a large bowl combine the oil and sugars. Whisk in the water. In a medium bowl sift together the flour, baking powder and soda, salt, and spices.
- Add the dry ingredients to the sugar/oil mixture and mix well. Add the carrots, nuts, and cranberries and mix well. Pour the batter into 2 lightly oiled and floured loaf pans. Bake for 35-45 minutes, or until a toothpick comes out clean. Cool before frosting.
- With an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Add the orange juice and mix briefly, then switch to high speed for 2-3 minutes. Spread the frosting evenly on the cake. Garnish with chopped walnuts if desired. This cake is best served at room temperature; refrigeration tends to dry it out.
Nutritional Information Per Serving:
Calories: 473, Fat 22.4g (201 cal), Carbohydrate 62.2g (249 cal), Protein 5.8g (23 cal)
Added information: Saturated Fat 4.7g, Cholesterol 18mg, Sodium 421mg, Dietary Fiber 1.9g