What’s Easter without bunny food?
I made a low-sugar carrot cake for Easter that came out great, and it had no funny stuff in it (no fake sugars, etc). Just 1/2 cup sugar in the whole recipe, and I was able to sneak in whole wheat flour too.
Lots of carrots, raisins, and pineapple, so there is lots of natural sugar, and lots of fiber.
I made a cream cheese icing for it, but it would have been just fine without, in fact, we all thought it would be better without. Cream cheese icing is too heavy and too sugary, and this cake was super moist and delicious, full of veggies and fruit. Mmmmm. I bet I could shred some zucchini in there in the summer and no one would be the wiser. 😉
3 large eggs
1/2 cup canola oil
1/2 cup granulated sugar
1 (8 oz.) can crushed pineapple in juice (entire can, juice and all) – don’t get the pineapple in syrup
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp nutmeg
1 tsp. vanilla extract
3 cups grated carrots (1 lb. bag of carrots)
1/2 cup raisins
Preheat oven to 350 degrees.
Mix all ingredients together.
Pour into a metal 13×9 baking pan(spray the pan first with Pam) and bake for 25-30 minutes until it pulls away from edges of pan and a toothpick comes out clean.
Cream cheese icing for the die hard carrot cake fans:
1 block (8 oz.) philadelphia cream cheese (softened)
1 stick unsalted butter (softened)
12 ounces confectioner’s sugar (sifted)
1 tsp vanilla extract
Blend the butter and cream cheese until there are no lumps and its creamy. Slowly add confectioner’s sugar until wholly blended then add vanilla.
Spread on top of cake.
You’ll need to keep the cake refrigerated if you use cream cheese icing.