Whole Wheat Carrot Cake With Creamy Orange Icing Low Fat Recipes

Steps:

• Combine dry ingredients.
• Add oil, honey, and eggs; mix well.
• Stir in remaining 3 ingredients.
• Bake in two greased 9-inch cake layer pans for 35-40 minutes at 350 degrees.
• Cool in pans several minutes, then remove from pans and cool completely on wire rack.
• You can also bake this in a 9x13 pan as a sheet cake -- just as good, and easier than frosting a layer cake!

Steps:

• Preheat oven to 350°F (175 C).
• Lightly butter a 13 x 9-inch baking pan.
• Wash and trim carrots and cut into large pieces.
• Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
• I grated my carrots.
• Set aside.
• Cut orange into 8 wedges.
• Do not peel.
• Remove white center and seeds.
• Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
• Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
• In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
• Stir carrot mixture into dry ingredients until combined.
• Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
• Cool cake in pan.
• Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
• Stir in enough powdered sugar to obtain a spreadable consistency.
• When cake is cool, spread top with icing.
• Makes 16 servings.
• The One-Day-at-a- Time Low-Fat Cookbook.

Steps:

• Preheat oven to 350 degrees.
• Coat 13 x 9 baking pan with non-stick spray.
• In a medium bowl combine the flour, walnuts, baking powder, cinnamon, nutmeg and salt.
• Mix well.
• In a large bbowl combine the applesauce, oil, brown sugar, egg substitute, carrots and orange rind.
• Mix well.
• Add the flour mixture to the applesauce mixture and stir until well-combined.
• Pour into prepared pan.
• Bake for 45 minutes, or until a toothpick inserted int the center comes out clean.
• Cool on wire rack.

Steps:

• Preheat oven to 350 degrees F.
• Butter 13 x 9 inch pyrex baking dish.
• Combine oil, sugars and eggs in mixing bowl.
• Sift together flours, cinnamon, soda and salt.
• Mix into liquid ingredients.
• Stir in carrots, pineapple with reserved juice and walnuts.
• Bake about 45 minutes or until tester comes out clean.
• Cool.
• Ice with Cream Cheese Frosting.

Steps:

• You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
• Preheat oven to gas mark 3, 325ºF, 170ºC.
• Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
• Now stir all this together and then fold in the orange zest, carrots and sultanas.
• Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
• While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
• Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
• Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
• Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.