Carrot Apple Cake
This high-fiber, carotenoid-rich cake is moist and low in fat, and it satisfies the "sweet tooth" while providing important nutrients. The baby carrots can be ground in a food processor, which takes only seconds. If a food processor is not available, purchase larger carrots and grate them. Enjoy!
- 1/3 cup butter
- 1-1/2 cups whole wheat pastry flour
- 1/2 cup sugar
- 1/2 tsp. baking powder
- 3 eggs
- 1/2 tsp. baking soda
- 1 tsp. vanilla
- 1-1/2 tsp. cinnamon
- 3 cups peeled baby carrots, ground or coarsely grated ( about 1-1/2 cups)
- 1/4 tsp. salt
- 1 medium apple, ground or coursely grated with skin (about 1 cup)
Soften butter in 9x9-inch Pyrex pan. Use some to grease the pan and place the remainder in mixing bowl. Add sugar, eggs, and vanilla to the butter. Whip together until creamy.
Meanwhile, grind or grate the carrots and apple. Add these to the batter, along with the flour, baking powder, baking soda, cinnamon, and salt. Mix together until just blended. Avoid overbeating, as this will cause cake to be tough.
Pour batter into greased/buttered pan and bake at 350-degrees F. for 40 minutes or until cake springs back when touched lightly with finger.
Cool for at least 10-20 minutes before serving.
Makes about 15 servings. Each serving provides about 135 calories, 3g protein, 5g fat (3g sat fat), 21g cholesterol, 19g carbohydrate, 2g fiber, 155mg sodium, 30mg calcium, and 30mg potassium.