Our - and - Recipes

Carrot Cake

Makes 16 servings

1 3/4 c. all purpose flour
1/2 c. whole wheat flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground allspice
1/4 tsp. ground nutmeg
1/8 tsp. salt
1/2 c. firmly packed light brown sugar
2 eggwhites
6 carrots, shredded (about 2 cups)
1 14 oz. can crushed, unsweetened pineapple, drained.
2/3 c. low fat buttermilk (1%)
1/2 c. raisins
3 TBSP canola oil
2 tsp. vanilla extract (I used rum flavouring)
1 tsp. almond extract

Pre-heat oven to 350 degrees F.
Spray 9 x 13 pan with no-stick cooking spray

Method:

Combine the first 7 dry ingredients in bowl.
In large bowl, beat eggwhites and sugar until creamy.
Add drained pineapple, raisins, carrots oil and flavouring.

Slowly add milk and dry ingredients alternately until flour is just blended in.

Scrape mixture into pan, and bake until tester inserted in middle comes out clean.

Book says 35 min. I had to bake it for 50 min. Maybe my oven is cooler.

Calories per serving, 159

As I started to make this, a friend called and invited us over for lunch yesterday. So, I took half of this along for dessert. Consensus by everyone was that this is a keeper recipe. Even I, who rarely eat cake love it.

Caribbean Cream Cheese Icing:

-8 oz. cream cheese, room temperature
-4 TBSP unsalted butter at room temp.
-3 cups confectioners' sugar
-1 tsp. pure vanilla extract
-1 TBSP fresh lemon juice
-1/4 cup canned crushed pineapple, drained and finely chopped
-1/2 cup shredded coconut for garnish (optional)

Method:

-Cream the cheese and butter in mixing bowl until smooth.
-Slowly sift in the confectioners' sugar and continue beating until fully incorporated (no lumps!)
-Stir in vanilla, lemon juice and pineapple.
-Spread evenly on cooled carrot cake.
-Sprinkle shredded coconut over icing, if using.

From Sheila Lukins' "All Around the World Cookbook"

Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara

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