Last week was my Dad’s 75th birthday, it truly was a milestone event. My family celebrated by getting together at his favorite Thai restaurant in Jersey.
Over the past 20 years my Dad’s had all sort of heart related issues, and although he isn’t suppose to eat fatty foods, he will indulge in something when no one is watching, especially my mom. She always has her eyes on him.
You see, food is my dad’s biggest weakness, and the older I get I have come to the revelation that my love for food stems from the fact that my dad is a food lover himself.
In the past 4 years I’ve baked more than ever thanks to Honey, What’s Cooking, and every now and then I’ll bake something super indulgent for my family to enjoy. And each time my mom will give my dad a “small slice” of my baked goods while the rest of my family will pig out.
And so I pondered over all the different types of cakes that incorporated fruits and/or veggies, and that’s how I came up with the most obvious choice – Carrot Cake. Duh! Veggies. Raisins. Nuts. And you know how every Indian parent loves nuts.
Instead of creating a cake with two layers of cream cheese frosting, I decided to make a Honey Cream Cheese Glaze to top off this delicious Carrot Cake. This really helped in toning down the saturated fats in this cake.
Happy Birthday to my Dad, or as I call him Papa. Here is to another 25 years of HEALTH, fun, food, family, and life! Love, honey!
NUTRITION: Whole Wheat Pastry Flour is a good source of Protein and Fiber. Carrots are LOADED with Vitamin A (eyes). Also, it is a very good source of Fiber, Vitamins C and K. Walnuts are an excellent source of Omega 3 Fatty Acids and contain more antioxidants than any other nut. Raisins are known to be an antioxidant rich fruit.
APPROXIMATE NUTRITION PER SERVING (yields 20 slices @ 350 degrees):
- Calories: 205 cals
- Fat: 11.7 g
- Saturated Fat: 2.2 g
- Carbs: 30 g
- Protein: 3.1 g
- Fiber: 1.4 g
- Dark Brown Sugar – 1 cup (packed)
- Organic Eggs – 2
- Organic Canola Oil – 1/2 cup
- Plum Organics Baby Food Apple & Carrot – 4 ounces (or just use Carrot Baby Food, no biggie)
- Pure Vanilla Extract – 1 tsp
- Whole Wheat Pastry Flour – 1 cup
- All Purpose White Flour – 1/2 cup + 2 tsp (2 tsp to dust the raisins and walnuts)
- Baking Powder – 3/4 tsp
- Baking Soda – 3/4 tsp
- Salt – 1/3 tsp
- Ground Cinnamon – 1 1/2 tsp
- Carrots – 1 1/2 cups (about 6 to 7 carrots, peeled & shredded)
- Sun Maid Raisins – 1/2 cup + 2 tbsp
- Walnuts – 1/2 cup (chopped)
- Cream Cheese Frosting – 4 ounces (room temperature, you can also use 1/3 Less Fat Cream Cheese)
- Organic Milk 2% Reduced Fat – 5 to 6 tbsp
- Pure Honey – 2 tbsp
- Powdered Sugar – 1 tbsp
- Pure Vanilla – 1/2 tsp
2. Chop the walnuts. Toss the walnuts and raisins in 2 teaspoons of all purpose white flour. Mix and set aside.
5. In a large bowl, combine the wet ingredients… oil, brown sugar, eggs, baby food, and vanilla extract.
7. In a separate bowl, combine the dry ingredients… whole wheat pastry flour, white flour, baking powder, baking soda, salt, and cinnamon. Mix.
12. Pour the batter into the baking pan.
13. Into the oven for 30 to 35 minutes. Start checking around 25 minutes.
for the glaze:
15. Blend the cream cheese and milk until somewhat smooth.
16. Add honey.
17. Add vanilla and 1 tbsp of powdered sugar.
18. Your glaze is ready. The glaze should be thick, yet runny. If it’s too thick, add a little more milk, if it’s too thin, add a little more cream cheese.
19. Once the cake is slightly cool, top it with the glaze and serve.
VERDICT: 4.5 / 5
Everyone loved this cake, it was perfectly sweet, it was full of flavor, a little more moisture wouldn’t hurt though. Using dark brown sugar added that molasses flavor to the cake. And as much as I love cream cheese frosting, I didn’t miss it too much.
TELL ME: What’s your favorite cake that is made with fruits and/or veggies? Mine is Hummingbird Cake (banana and pineapple combo).