I found the most amazing carrot cake recipe online the other day.
Here's the link:
But...it's Lent. And lots of people give of sugar for Lent. James can't eat it any time of the year. Not having done much baking with sugar for a while I was surprised by how much was in this cake. Then add a ton of sugary frosting and you've got a Lent-unfriendly, headache-inducing disaster. Bummer, since I really wanted to eat it...
So I changed a few things.
Check out my revisions below for a HEALTHY cake and frosting that doesn't actually taste healthy.
For the cake
~2 cups all purpose flour----> 2 cups whole wheat flour
~1 cup of granulated sugar + 1 cup of brown sugar ----> 1 cup of honey + a little baking powder (about 1/2 tsp) to help it rise properly
Those were the big ones. I did use fresh pineapple instead of canned, but only because that was what I had available. These also were no nuts or raisins in my cake (hate raisins, and somebody was allergic to nuts).
The frosting recipe is my own. Here's the post:
It didn't taste sugar-free and had no harmful replacements. Yay!
Now for the flowers. Check out this tutorial:
Yeah, I know it's in chinese. Just use the pictures. :)
The flowers may be moist and a little squishy if they didn't get cut thin enough, but they should still hold their shape.
Place directly on the frosted cake and glue on additional layers with extra frosting. Add small carrot slices for the centers...since this is carrot cake and all...
Uh, YUM!
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