Sweet And Delicious Carrot Cake Recipe

How To Bake Sweet And Delicious Carrot Cake Recipe

Sweet And Delicious Carrot Cake Recipe - It was my first time can you imagine??? making carrot cake. My fb friend Venus shared her recipe with me, describing it as moist. I made this for the first time because I was able to harvest tons of carrots this summer! And true to her promise, this recipe is so moist and good, my older son was saying even without the frosting it would still be good!

For the icing, I used the recipe for cream cheese frosting in pumpkin whoopie pies because I did not have lemon on hand. I used Wilton food coloring the ones that come in small tubs, placed some of the icing in a ziploc bag to pipe out the "carrots" and the "leaves."  I had to mark first where I would make the slices and placed a "carrot" on the top of each slice. I had more of the colored icing so I added "carrots" to the sides as well.

 Sweet And Delicious Carrot Cake Recipe Ingredients:

Cake --
2 & 1/3 cup all purpose flour
1 tbsp baking soda
1/2 tsp salt
1 tbsp cinnamon powder
1 &1/2 tsp nutmeg
1/2 tsp ground ginger
1 &1/2 sticks (1&1/2 cups) butter
3/4 cup brown sugar, packed
3/4 cup white sugar (you may opt to use less if you find this too sweet especially with the addition of the icing)
3 eggs
2 tsp vanilla extract
4 cups grated carrots
1 cup chopped dates/raisin (I used dates - they are also sweet)
1 cup crushed almonds/cashew/pecans/peanuts (I used almonds)

Cream Cheese Frosting --

4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 &1/2 cups powdered sugar

Instructions:

Pre-heat oven to 350 ºF.Lightly butter a 13"x9"x2" baking pan. Line with waxpaper. Set aside. Using electric mixer, beat butter and the two sugars in a large bowl until blended. Add eggs one at a time, beating well after each addition. Beat in the vanilla extract. Sift dry ingredients together in a bowl. Add to sugar mixture. Add carrots, dates, and almonds. Beat well. Pour batter into prepared pan, bake for 45 minutes or until done. Cool and prepare frosting.

Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Frost the cake when completely cooled. Leave some icing for the "carrots."

Health Benifits Of Eating Carrots

Improves vision
Western culture’s understanding of carrots being “good for the eyes” is one of the few we got right. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver.

Helps prevent cancer
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties.

Slows down aging
The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism. It help slows down the aging of cells.

Promotes healthier skin
Vitamin A and antioxidants protects the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails.

Helps prevent infection
Carrots are known by herbalists to prevent infection. They can be used on cuts – shredded raw or boiled and mashed.

Promotes healthier skin (from the outside)
Carrots are used as an inexpensive and very convenient facial mask. Just mix grated carrot with a bit of honey. See the full recipe

Prevents heart disease
Studies show that diets high in carotenoids are associated with a lower risk of heart disease. Carrots have not only beta-carotene but also alpha-carotene and lutein.

Cleanses the body
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fibers present in carrots help clean out the colon and hasten waste movement.

Protects teeth and gums
It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. Carrots stimulate gums and trigger a lot of saliva, which being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.

Prevents stroke
From all the above benefits it is no surprise that in a Harvard University study, people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less. Health  Source: Carrots

Source Recipes Carrot Cake 

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