Carrot Cake w/Cream Cheese Honey Drizzle
Nb persons: 10
Yield: 3 oz cake, 1 T icing
Preparation time: 20 minutes
Total time: 3 hours
Source: Clean Eating Nov.-Dec. 2009
| 1 1/4 cups | all-purpose spelt flour |
| 1/3 cup | unsweetened coconut, shredded |
| 1 1/2 tsp | cinnamon, ground |
| 1 1/2 tsp | baking powder |
| 1 tsp | baking soda |
| 1/4 tsp | sea salt |
| 1/2 cup | unsweetened golden raisins |
| 1 large | egg white |
| 1 tsp | flaxseed, ground, mixed with 2 tsp water |
| 1/2 cup | raw organic honey |
| 1/3 cup | unsweetened applesauce |
| 1/4 cup | buttermilk or low-fat plain yogurt |
| 2 tbsp | olive oil |
| 1 tsp | pure vanilla extract |
| 4 oz | carrot, peeled and finely shredded (about 1/2 cup packed) |
| Icing INGREDIENTS: | |
| 1/4 cup | low-fat plain cream cheese |
| 1 tbsp | raw organic honey |
| 1 | lemon, finely zested and juiced, divided |
ONE: Cut parchment to fit bottom and sides of stoneware insert or ceramic dish of a small 4- to 6-qt slow cooker. Spray insert or dish with cooking spray and line with prepared parchment. If using a larger 5- to 7-qt slow cooker, select a foil or glass baking pan that easily fits inside stoneware insert. Mist baking pan with cooking spray and similarly line with parchment.
TWO: Place flour, coconut, cinnamon, baking powder, baking soda and salt in a bowl and whisk lightly to combine. Stir in raisins.
THREE: In a separate large bowl, combine egg white and flax-water mixture and whisk until bubbles form. Add honey, applesauce, buttermilk, oil and vanilla and whisk until well blended. Stir in dry ingredients, until just mixed. Fold in carrot and pour mixture into prepared stoneware dish or baking pan. Cover entire top of slow cooker with 3 layers of paper towel and secure with lid. This will catch the extra condensation in the slow cooker and prevent the cake from getting too moist. Bake for 2 to 2 1/2 hours on low or until a knife inserted in centre of cake comes out dry. Remove stoneware dish or baking pan from heat and place on cooling rack until cool.
FOUR: Slice cake into 10 equal portions, about 3 oz each, and serve warm or at room temperature with 1 tbsp Cream Cheese Honey Drizzle.
CREAM-CHEESE HONEY DRIZZLE
Makes 1/3 cup icing. Total time: 5 minutes.
Our drizzle icing can be prepared ahead of time and kept chilled in an airtight container for up to three days.
INSTRUCTIONS:
In a small bowl, heat cream cheese on high in microwave until slightly warm, about 10 to 15 seconds. Remove from microwave and use a rubber spatula to stir honey into cream cheese until smooth. Add pinch lemon zest and 2 tsp lemon juice and continue to stir. Slowly add 2 tbsp water, a bit at a time, until mixture is consistency of thick cream. Taste topping and add more zest and juice if a more lemony taste is desired.
Nutrients per serving (3 oz cake and 1 tbsp drizzle): Calories: 190, Total Fat: 5 g, Sat. Fat:2g, Carbs: 35g, Fiber: 2 g, Sugars: 17 g, Protein: 4 g, Sodium: 210 mg. Cholesterol: 5mg
our cake can be wrapped tightly and refrigerated for three to four days or frozen for up to one month.
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