Carrot Cake recipe
- 4 eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 3 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 (8 ounce) can crushed pineapple, drained
- 2 cups finely grated carrots (1 pound)
- 1 cup chopped pecans
- 1 cup chopped dates
Grease a 10-inch angel food cake pan; line bottom with wax paper. Beat eggs in a large mixing bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups of the whole wheat flour with baking powder, baking soda, salt and cinnamon on wax paper. Stir into egg mixture.
Add drained pineapple and carrots. Mix well. Toss pecans and dates with remaining 1/4 cup whole wheat flour; stir into batter. Turn into prepared pan. Bake at 350 degrees F for 1 hour 15 minutes, or until top of cake springs back when lightly pressed with finger.
Carrot Cake with Rum Sauce recipe
- 1 (8 3/4 ounce) can crushed pineapple in syrup
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 2 cups coarsely shredded carrots, loosely packed
- 1 1/2 cups broken pecans
Grease a 10 x 4-inch angel cake pan. Drain pineapple and reserve syrup. In large bowl of an electric mixer stir together flour, sugar, baking soda, baking powder, salt and cinnamon. Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla extract into it. Beat at medium speed until blended.
With a spoon, stir in reserved pineapple, carrots and pecans. Pour into the prepared pan. Bake in a preheated 325 degree F oven until a cake tester inserted in the center comes out clean, about 1 1/2 hours. Place pan on a wire rack to cool for 10 minutes. Loosen edges; turn out on rack; cool completely. Serve warm or cold with Rum Sauce.
Rum Sauce:
- 1 cup packed dark brown sugar
- 1/2 cup dark corn syrup
- 1/2 cup light cream
- 1/4 cup butter
- 1/4 cup light rum
- 1 teaspoon vanilla extract
In a 2-quart saucepan over low heat, mix together the sugar, corn syrup, cream and butter, stirring constantly until mixture boils. Cool to warm, stirring occasionally. Stir in rum and vanilla extract. Serve warm with Carrot Cake. Sauce may be made ahead, stored in the refrigerator and reheated gently.
Now you know being a diabetic, you don't have to settle for second best. I hope you enjoy the recipes above and please do look out for more great recipes as I will be writing lot more.
