Carrot Maple Macaroon Swirl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 Tb stick margarine6 Tb pureed carrots2/3 cup dark brown sugar½ cup maple sugar2 egg whites1 ½ tsp vanilla2 cups whole-wheat flour¾ cup oat bran1 ½ tsp baking soda1 ¼ cups buttermilk¼ cup flaked coconut¼ cup cocoa powder¼ cup powdered sugar½ tsp maple extract1 ½ tsp milk1 Tb flaked coconut
Preheat oven to 350F, spray tube or Bundt pan with non-stick vegetable spray.
Place the margarine, carrots and sugars in a bowl and cream until smooth.
Beat in the egg whites and vanilla extract, and set aside.
Combine the flour, oat bran, and baking soda in a medium sized bowl.
Add the flour mixture alternately with the buttermilk to the margarine mixture, beating just until well mixed.
Remove 1 cup of the batter, and place it in a small bowl. Stir in the flaked coconut, and set aside.
Add the cocoa to the large bowl of batter, and beat just until well mixed.
Pour ¾ of the cocoa batter into prepared pan, spreading the batter evenly. Top with the coconut batter, followed by the remaining cocoa batter.
Bake 40 minutes. Cool the cake in the pan for 20 minutes, invert onto a wire rack, and cool to room temperature.
To make the glaze, combine the confectioner's sugar, maple extract, and milk in a small bowl, and stir until smooth.
Transfer the cake to a serving platter and drizzle the glaze over the cake.
Sprinkle the coconut over the top of the glaze and let sit for at least 15 minutes, allowing the glaze to harden, before slicing and serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Place the margarine, carrots and sugars in a bowl and cream until smooth.
Beat in the egg whites and vanilla extract, and set aside.
Combine the flour, oat bran, and baking soda in a medium sized bowl.
Add the flour mixture alternately with the buttermilk to the margarine mixture, beating just until well mixed.
Remove 1 cup of the batter, and place it in a small bowl. Stir in the flaked coconut, and set aside.
Add the cocoa to the large bowl of batter, and beat just until well mixed.
Pour ¾ of the cocoa batter into prepared pan, spreading the batter evenly. Top with the coconut batter, followed by the remaining cocoa batter.
Bake 40 minutes. Cool the cake in the pan for 20 minutes, invert onto a wire rack, and cool to room temperature.
To make the glaze, combine the confectioner's sugar, maple extract, and milk in a small bowl, and stir until smooth.
Transfer the cake to a serving platter and drizzle the glaze over the cake.
Sprinkle the coconut over the top of the glaze and let sit for at least 15 minutes, allowing the glaze to harden, before slicing and serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 176.0
- Total Fat: 4.8 g
- Cholesterol: 0.8 mg
- Sodium: 68.4 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 2.8 g
- Protein: 4.0 g
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