describes the carrot cake that I am sharing today. I can't take credit for this easy and delicious recipe because I found it on the back of Bob's Red Mill Whole Wheat Pastry Flour bag. When I read the recipe it looked easy enough, so I gave it a try and have been making it for the past year whenever I want a quick and simple desert. If you can grate a few carrots and chop some walnuts, you can make this easy recipe. I usually make the cake and not the frosting, but I thought I would give the frosting a try so I could taste it to see if the recipe was good enough to post, and it is : )
Here is the recipe from the back of the pastry flour bag, and the credit that was given to the woman who created the recipe...
This uncommonly moist and flavorful Carrot Cake recipe was the "Grand Prize winner" in a recent Bob's Red Mill Natural Foods Baking Contest. Thanks to Nola Silver of Seattle, Washington for her baking skill and recipe.
1/2 cup Brown Sugar 2 Eggs
1/2 cup White Sugar 1/2 tsp Salt
1/2 cup Canola Oil 1tsp Cinnamon
Mix all ingredients well. Add the following:
1 cup Bob's Red Mill 1/4 cup Chopped Walnuts
Whole Wheat Pastry Flour 8 ounces Crushed Pineapple, Drained
1 cup Grated Carrots 3/4 tsp Baking Soda
1 tsp Baking Powder
Mix. Bake at 350 degrees F. in a greased 8"x8" or 9"x9" pan until a toothpick inserted in the center comes out clean. About 50 minutes.
Cream Cheese Frosting
3 Tbsp Cream Cheese, softened* 1/2 tsp Vanilla
3 Tbsp Margarine, softened** Powdered Sugar, 1/4 to 1/3 cup***
Using a wooden spoon, whip the cream cheese, margarine and vanilla until smooth. Sift in the powdered sugar, 1 Tbsp at a time, and stir until a creamy smooth frosting is achieved.
*I just used 2 oz. as it was easier to measure.
**I used butter instead of margarine.
***I used 1/2 cup of powdered sugar.
And that was that! Mmm...now I must go finish off that piece of cake I used for these photos.
I hope you give this recipe a try and enjoy it as much as I do!
Time to get posting over at...