I’m slowly being won over to the dark side that is Carrot Cake. It used to be my least favorite “cake” around. I don’t like healthy things in my desserts. It’s a sin against nature. But my friend and coworker Kristin introduced me to a way I think I can live with even actually making my own loaf or two.
This recipe comes from Dr. Weil, who I was told I needed to make sure was credited if I was going to post this on TBIS. So, there you go. Dr. Weil. He makes a mean carrot cake. But Kristin adds a nice little twist that I think should be shared. My biggest problem with carrot cake was always the texture. I never liked biting into the shredded carrot. It reminded me too much of coconut. I have issues with that texture. It makes my skin crawl. Well, it turns out that Kristin feels much the same way. So, instead of shredding the carrot, she slices it in the food processor and then mulches the everloving hell of that vegetable until she has some finely minced carrot goo.
The secret is in the goo. You get the flavor of carrot cake without the hell in your mouth texture of the shredded carrot.
And now, Kristin/Dr. Weil:
Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with a cream cheese frosting. Our version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot green tea, this cake will make you forget about cream cheese frosting. Enjoy!
2 cups firmly packed finely grated carrots
Juice of 1 large orange
2 teaspoons vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup walnuts, chopped
1. Preheat oven to 350°F.
2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
5. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.