Kathe's Carrot Cake

I thought it would be simpler to type this recipe for you since I have so many notes on
it. Let me know how it goes, and how many cupcakes this recipe makes - I've not done
cupcakes yet, but have made it in ramekins for cute little cakes that I split and frost
in the center and on top only.

Carrot Cake

Recipe from Eating Well Magazine; Modified by Kathe

Cake

1 cup chopped walnuts, toasted
2 cups whole-wheat pastry flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 large egg + 2 egg whites
1-1/2 cups sugar
¾ cup non- or low fat buttermilk
½ cup canola oil
1 teaspoon vanilla extract
1 20-ounce can crushed pineapple, drained, juice reserved
½ cup flaked coconut
2 cups finely grated carrots (4-6 medium, or 1 Trader Joes organic bag of baby carrots).

NOTE – this recipe works best if carrots are dry

Optional - Raisins, ground flax, oat or wheat bran as desired (I usually add about 1/3 cup of wheat bran/ground flax mixture without changing amounts of other ingredients)

Frosting

16 ounces chilled reduced fat cream cheese
2 cups sifted confectioners’ sugar
1 teaspoon coconut + 1 teaspoon almond + 1 teaspoon vanilla extracts

Optional – toasted coconut for garnish, which makes this cake look fabulous!

NOTE – for two 9-inch layer cakes, use 24 ounces of cream cheese and add more confectioners’ sugar

1. Preheat oven to 350. Coat a 9 x 13 baking dish with cooking spray. NOTE – this recipe does not work well in metal pans (seems to over- bake the edges before center is baked)
2. Toast walnuts in small baking pan until fragrant, 5-10 minutes
3. Whisk flour, baking soda, salt, cinnamon, and optional ground flax/wheat or oat bran mixture in a medium bowl. In another, large, bowl, whisk eggs, egg whites, sugar, buttermilk, oil, vanilla, and ¼ cup of the reserved pineapple juice. Stir in pineapple, carrots, coconut, and optional raisins. Add the dry ingredients and mix with a rubber spatula just until blended (don’t over-mix). Stir in nuts. Scrape batter into the prepared pan, spreading evenly.
4. Bake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean. 30-45 minutes, depending on oven. Cool completely on a wire rack.

NOTE - can place cake in fridge before frosting to help frosting spread easier

5. Prepare frosting by mixing all ingredients with electric mixer. Spread frosting over cooled cake and sprinkle with toasted coconut.