Drunken Honey and Carrot Cake
IntroductionThis recipe is a hybrid between the honey cake I grew up with, and one that I found here on Spark, which replaces butter with fruits. It is sweet without going overboard and really hits the spot! This recipe is a hybrid between the honey cake I grew up with, and one that I found here on Spark, which replaces butter with fruits. It is sweet without going overboard and really hits the spot!
3/4 cup Honey
1/4 cup chobani fat free greek yogurt
8 oz (1 package) Neufchatel Cheese
1/2 cup Egg Beaters
3/4 cup Apple Sauce
1 cup Pineapple, (canned, sliced, or chunks) and juice
2 cups grated Carrots
1 tsp Salt
1 tsp Baking Powder
1 1/2 tsp Baking Soda
2 cups Whole Wheat Flour
2 tbsp Cinnamon
1/3 cup Whiskey
1/3 cup Honey
1 tbsp cinnamon
This should be a moist cake, even without the topping. If you want to save about 30 calories a slice, omit the topping.
I use a bunt pan for this cake, making the slices out of the bumps on the top of the cake. These are not unreasonably small pieces by any means.
Mix together the neufchatel and eggs together first, then the 3/4 cup honey, then add the apple sauce, yogurt, and pineapple. Then add in the carrots.
Mix the dry ingredients into the wet with a mixer (I use a hand mixer) and finally, add the raisins. Mix these in with a spoon or spatula until they are mixed in.
Lightly spray a bundt pan with cooking spray, pour batter in and flatten it with the spatula.
Bake at 350 for 35-45 minutes.
Leave the cake in the pan for at least 10 minutes. It should then release well onto a plate.
Then make the topping by adding 1/3 cup whiskey (I suppose you could use rum), 1 tbsp cinnamon and 1/3 cup honey into a saucepan, and allow it to come to a boil for about 30 seconds. The goal here is to burn off some of the alcohol (sorry!) and water. When the mixture is starting to get thick, remove from heat and spoon onto the cake. Let sit for at least 1/2 hour (1 hour is better) uncovered before serving.
Yield: 17 slices.
Serving Size: Makes 17 slices