Carrot Walnut CakeSubmitted by: ANTIOCHIA
IntroductionNot a diet recipe - but I wanted to know the nutritional information in this favorite old recipe so I can plan for the damage! Not a diet recipe - but I wanted to know the nutritional information in this favorite old recipe so I can plan for the damage!
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
2/3 cup fat free milk
1-1/2 cups grated carrots
1/2 cup coarsely chopped walnuts
NEUFCHATEL CHEESE FROSTING:
4 ounces Neufchatel cheese (or use cream cheese)
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar (powdered sugar)
2. In a medium bowl, stir together the flour, cinnamon, baking powder, and salt
3. In a large bowl, using a mixer, beat together the 2/3 cup of butter and cup of granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each egg.
4. Now using a low mixer speed, add part of the flour mixture and mix, then part of the milk, and mix. Continue adding the flour mixture and the milk alternately until all has been incorporated into the batter.
5. Using a spoon, stir in the carrots, and nuts. Then spoon the batter into the prepared pan. It will be very full but that's okay, the cake doesn't raise very much.
6. Bake cake until top springs back when lightly touched and a toothpick inserted in center comes out clean. The original recipe said 40 minutes -- I find it takes longer -- maybe 50 minutes -- but start checking after 40 minutes. Place pan on wire rack to cool. Wait 10 or 15 minutes before turning out of the pan onto the rack to cool completely.
Beat together the Neufchatel cheese, and butter until completely smooth. Then beat in the vanilla and the confectioners sugar until well mixed. Use to frost cooled cake. For fewer calories, just dust cake with confectioners' sugar and skip the frosting.
TO SERVE: Cut cake into 12 wedges. Makes one 9-inch single layer cake -- serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user ANTIOCHIA.