Today’s dish is a recipe makeover. If you’re familiar with traditional carrot cake with cream cheese frosting you know that besides mashed carrots it also calls for all-purpose flour, baking, powder, baking soda, vegetable oil, buttermilk, eggs, pecans and for frosting – cream cheese, butter, and powdered sugar.
Just a slice of this cake or 1/8 of an 8-inch pie pan counts for about 280 calories excluding the frosting. If you are like me who don’t count calorie intake it’s not that big of an issue but for those who are lactose intolerant or sensitive to dairy products then you can just cross out carrot cake off your dessert list….. Or we can fix it and make it healthier, yet it would still taste decadent and delicious!
Carrots – 2 cups, boiled, mashed
White sugar – ¼ cup
Brown sugar – ¼ cup
Vanilla – 1 tsp
Flour – 2 ¼ cup
Baking powder – 1 tsp
Baking soda – 1 tsp
Salt – ¼ tsp
Cinnamon – ½ tsp
Pecans – ½ cup
Cranberries – ½ cup dried
Powdered sugar – 1 cup
Shortening – ½ cup (or coconut oil)
Coconut milk – 3 tbsp
Food coloring (optional)
1. Pre-heat oven to 350 0F. Grease an 8-inch pie pan and set aside.
2. Mix together carrots, sugar, and vanilla.
3. Add coconut milk (diluted or mixed with water) and coconut oil. Stir to blend.
4. In a separate bowl, mix together flour, baking powder, baking soda, salt, and cinnamon. Add this to the carrot mixture.
5. Add in pecans and cranberries.
6. Pour the batter in the pan.
7. Bake for 35 minutes. Use a toothpick and check the center of the cake. Since this is very wet and heavy because of the coconut milk, you may need to bake it for 15 more minutes.
8. For frosting, add all the ingredients and blend well.