Carrot Cake

A flexible advisor tempers the investment portfolio to the client’s taste. This carrot cake was modified to suit various palates, can be made in virtually any size, and can be frosted or unfrosted.

TIPS: If you find most carrot cakes are too oily and sweet, this one may change your mind. It replaces most of the oil with applesauce and cuts the sugar on the frosted version as well. I include a variation using all the same ingredients, but a little more sugar if making unfrosted muffins.

• 2 cups flour
• 2 tsps. baking powder
• 1 ½ tsp. baking soda
• 1 ½ tsps. Salt
• 2 tsp. cinnamon
• ¼ tsp. grated nutmeg (just a dusting over the dry ingredients)
• Pinch each ground cloves, allspice. 

If you are frosting this cake use:

• 1/2 cup white sugar (can substitute a ¼ cup of Splenda sugar blend).
• 1/2 cup brown sugar (can substitute ¼ cup of Splenda brown sugar blend) 

If making unfrosted muffins use:

• 1 full cup each of white and brown sugar (or ½ cup of the Splenda blends)
• 1 cup unsweetened applesauce
• ½ cup salad oil
• 4 eggs
• 2 cups grated raw carrots
• 8 oz (1 cup) crushed pineapple, drained
• 3 ½ oz. (can) flaked or shredded sweetened coconut.

SIFT together flour, baking powder, salt and spices in a large bowl. Add appropriate amount of sugars to the dry ingredients, then add applesauce and salad oil. Add eggs, mixing after each addition and scrape sides of bowl. Using a spatula, add to the batter carrots, pineapple and coconut.

Divide batter into three greased and floured 9-inch round layer cake pans, or equivalent paper lined muffin cups. One 9-inch layer is equivalent to one average sized 12-count cupcake tin, or one 24-count mini-muffin tin. Muffins or cupcakes will take 15-20 minutes depending on the size of the tin. The toothpick test is the proof of doneness.

Bake at 350 until toothpick inserted in center comes out clean. Generally, nine-inch layers will bake in 35-45 minutes.

Frost layers with Cream Cheese Frosting.

Cream Cheese Frosting

Beat on medium speed:

8 oz (1 cup) cream cheese, softened*
½ cup (1 stick) butter or margarine, softened
2 tsp. vanilla

Gradually add by the cup full

6 ¼ cups (about 1 pound sifted powdered sugar)

Until you have a smooth frosting of spreading consistency. If the mixture is too stiff, add a dribble of milk.

Frost between layers, top and sides. If desired, add chopped walnuts around the bottom edge of cake. This cake is a blank slate, so decorate as you wish. Cover and refrigerate unused portion of cake. Cream cheese frosting should not be left at room temperature for long periods.

* Can use reduced fat, but not non-fat cream cheese, because the non-fat stuff is mostly gelatin.