Nutty Carrot Cake

A light-weight cream cheese frosting turns this one-layer cake right into a party-worthy dessert, excellent for adorning. If you’re making this cake upfront and freezing it, freeze it unfrosted; thaw at room temperature, then beautify the cake shortly earlier than serving.

Makes 16 items


2 cups flour

½ cup toasted wheat germ

1½ teaspoons baking powder

1 teaspoon baking soda

1½ teaspoons cinnamon

½ teaspoon cardamom

½ teaspoon salt

2 massive eggs

1⅓ cups granulated sugar

1¼ cups buttermilk

three tablespoons extra-light vegetable oil, resembling olive or canola oil

three cups coarsely grated carrots

⅓ cup dried currants

¼ cup shelled pistachios, coarsely chopped

four ounces reduced-fat cream cheese (Neufchâtel)

four ounces fat-free cream cheese

¼ cup confectioners’ sugar

½ teaspoon vanilla extract


1. Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick cooking spray. Mud with flour, shaking out the surplus.

2. In a medium bowl, mix the flour, wheat germ, baking powder, baking soda, cinnamon, cardamom and salt.

three. In a big bowl, with an electrical mixer, beat the eggs and granulated sugar till mild and lemon coloured. Beat within the buttermilk and oil.

four. Fold within the flour combination. Stir within the carrots, currants and pistachios.

5. Unfold the batter evenly within the ready pan. Bake for 30 to 35 minutes, or till a toothpick inserted within the heart comes out clear and the cake has begun to tug away from the edges of the pan. Let the cake cool within the pan on a rack for 10 minutes earlier than turning out onto the rack to chill utterly.

6. In the meantime, in a small bowl, beat the cream cheeses, confectioners’ sugar and vanilla collectively. When the cake is cool, frost the highest and sides with the cream cheese frosting.

Vitamin per piece: 226 energy, 5.1g whole fats (1g saturated), 29mg ldl cholesterol, 2g dietary fiber, 39g carbohydrate, 7g protein, 238mg sodium.

Good supply of: beta carotene, selenium, thiamin.

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