Copyright. Sandra A. Gutierrez. 2008; All Rights Reserved.
I know I haven't been posting lately but I needed a summer respite and I've been keeping busy working on a few exciting projects and on a few articles. So after a weekend of rest, lounging on a deck-chair in front of the shimmering water, I am ready to treat you to one of the most delicious desserts I've made this summer.
This carrot cake is chock-full of vitamins and deliciousness that includes a good dose of cancer-fighting flavonoids in the form of ground golden flaxseeds. That's just so you don't have to feel too guilty when indulging in what is a purely sweet and moist piece of cake.
The recipe is simple enough to bake while you sit by the pool reading the latest summer novel and the frosting comes together in a jiffy. So relax, pre-heat your oven and get your mixer out of the cupboard.
I like to shred the carrots myself so I can give the carrots the right consistency--not soo long, not too stringy but rather, thin and delicate shreds instead. However you should feel feel free to substitute with pre-shredded carrots.
Here goes: the easiest carrot and flaxseed cake you can imagine! Enjoy!
Carrot Flaxseed Cake
2 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup ground golden flaxseeds
4 eggs, large
1 cup sugar
3/4 cups packed dark brown sugar
1 cup canola oil
1/4 cup skim milk
1 tablespoon vanilla extract
3 cups packed shredded carrots
1 cup chopped pecans (optional)
Pre-heat the oven to 350 degrees F. Grease a 13 by 9 baking pan. Line bottom with parchment paper and grease paper too. Dust the pan with flour. In a large bowl, combine the flour, baking soda, baking powder, cinnamon, salt, cloves, nutmeg, allspice, and flaxseeds. In anoghter large bowl, with a fork or a mixer at medium speed, beat the eggs, sugar and brown sugar together until blended. Beat in the oil, milk, and vanilla. Add the dry ingredients to the wet ingredients and beat together well, until blended and smooth; stir in the pecans (if using). Spoon batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the middle comes out clean about 50-55 minutes. Cool cake in the pan for 10 minutes before removing it from the pan and onto a cooling rack. Remove parchment paper and let it cool completely. Frost with cream cheese frosting and enjoy!
Easy Cream Cheese Frosting
1 lb. Neufchatel style cream cheese
6 tablespoons butter, softened
2 3/4 cups confectioner's sugar
1 teaspoon vanilla extract
In a large bowl, combine the Neufchatel cream cheese and the butter; beat with an electric mixer until it is fluffy. Add the confectioner's sugar a little at a time, beating well after each addition, until all is incorporated and the frosting is light and fluffy. Add the vanilla and beat again until smooth. Yield: Enough frosting for one cake.
Copyright. Sandra A. Gutierrez, 2008;All Rights Reserved.