Carrot Cake Extraordinaire
From EatingWell: March/April 1997
Glazed in tangy caramel, this carrot cake is a beautiful finish to your holiday meal.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pecans or walnuts, toasted (see Tip)
- 2 cups sugar
- 1 cup fruit puree fat replacement
- 6 tablespoons canola oil
- 2 large eggs
- 2 large large egg whites
- 1 teaspoon vanilla extract
- 4 cups shredded carrots
- 1 cup sugar
- 1/2 cup buttermilk
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- To make cake: Preheat oven to 350°F. Coat a tube pan or Bundt pan (10- to 12-cup capacity) with cooking spray. Dust pan with flour, tilting to coat and tapping out the excess.
- Whisk flour, baking powder and salt in a bowl. Stir in toasted nuts. Whisk 2 cups sugar, fruit puree fat replacement, oil, eggs, egg whites and vanilla in another bowl until well mixed. Fold in carrots. Add the flour mixture and mix just until completely blended.
- Scrape the batter into the prepared pan. Bake until the top springs back when lightly touched in the center, 1 hour to 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack, right-side up. Let cool slightly, but not completely, while preparing glaze.
- To make caramel-buttermilk glaze: Mix 1 cup sugar, buttermilk, corn syrup and baking soda in a heavy saucepan. Place over medium-low heat and cook, stirring constantly with a wooden spoon, until glaze turns a light caramel color and foaming starts to subside, 10 to 12 minutes. Watch carefully; the mixture can scorch easily.
- Place the still-warm cake on the rack over a baking sheet. Poke cake all over with a long skewer. Spoon warm glaze over cake, letting it drip down the sides. Transfer to a serving platter and spoon any glaze that has dripped onto the baking sheet over the cake. Let cake stand for 30 minutes to set glaze.
Tips & Notes
- Tip: To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Per serving: 366 calories; 9 g fat (1 g sat, 5 g mono); 27 mg cholesterol; 68 g carbohydrates; 5 g protein; 2 g fiber; 262 mg sodium; 173 mg potassium.
Nutrition Bonus: Vitamin A (93% daily value), Selenium (16% dv).
Carbohydrate Servings: 4 1/2
Exchanges: 4 1/2 other carbohydrate, 2 fat
More From EatingWell
Ready in 30 minutes or less, these healthy spring recipes are...
Whether you’re making soup for an appetizer or a main-course...
Few things are more satisfying on a chilly night than a...
Asparagus is high in folic acid and is a good source of...
Comfort foods are notoriously high in calories and saturated...
Entertaining is made easy with these delicious brunch recipes...
Spend less time in the kitchen; plug in your crock pot! Slow...
Healthy dinners that fit in one bowl are quick and convenient...
There's nothing better than a quick, easy and affordable...
Our low-calorie comfort food recipes are soothing, comforting...
Your slow cooker is the perfect tool to prepare an easy meal...
If you’re hoping to get a better night’s sleep, try adding...
Everyone is Irish on St. Patrick’s Day! Celebrate this year...
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- March/April 1997