This is a low-fat way to satisfy the sweet tooth. But if you don’t mind the extra calories, the Buttercream Frosting recipe I shared yesterday will make this cake a real treat!

Ingredients:

• 4 cups grated carrots, loosely packed
• 2 cups sugar
• 1 (8-ounce) can crushed pineapple
• 1 cup baby food prune puree
• 4 large egg whites
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3/4 cup coconut

Instructions:

1. Combine carrots  and the next 5 ingredients in a large mixing bowl; stir to blend thoroughly.
2. Sift flour, baking soda, cinnamon and salt; stir into carrot mixture, but do not over mix.
3. Gently fold in coconut.
4. Pour batter into veetable cooking sprayed 13x9x2 inch baking pan and bake at 350 degrees for 40-45 minutes or until a toothpick inserted in center comes out clean.
5. Transfer to wire rack to cool.

Makes 12 servings.

photo credit: Veganbaking.net

As promised, here’s the topping to the lovely red velvet cake of yesterday:

Ingredients:

• 1 cup fat-free milk
• 7 tablespoons all purpose flour
• 12 tablespoons light butter, chilled (no substitute*)
• 2-1/2 cups powdered sugar
• 1 teaspoon vanilla

(*Do NOT substitute light butter. The texture and taste will not be the same.)

Instructions:

1. Cook milk and flour in a small heavy saucepan over medium heat 2-1/2 minutes or until very thick, stirring constantly with a whisk.
2. Spoon into a bowl; cover and chill thoroughly.
3. Beat chilled flour mixture and butter at medium speed of electric mixer until smooth.
4. Gradually add powdered sugar and beat just until blended (don’t overbeat).
5. Stir in vanilla; cover and chill.
6. Makes 2-1/3 cups of frosting.

Note: Beat the chilled white sauce into the butter. To make certain that you will have a smooth white sauce, whisk it before you combine it with the butter. To make certain that you will have a smooth white sauce, whisk it before you combine it with the butter. Then beat the butter and white sauce until mixture is smooth.

photo credit: the boastful baker

My niece loves Red Velvet cake. So that started me thinking that others might like to try their hand at making it as well. Enjoy this sweet week of cooking.

Ingredients:

• Cooking spray
• 1 tablespoon all-purpose flour
• 1-2/3 cup of sugar
• 5 tablespoons vegetable shortening
• 1 large egg white
• 1 large egg
• 3 tablespoons unsweetened cocoa
• 1 (1-ounce) bottle red food coloring
• 2-1/4 cups all purpose flour
• 1 teaspoon salt
• 1 cup low-fat buttermilk
• 1-1/4 teaspoon vanilla
• 1 tablespoon white vineagar
• 1 teaspoon baking soda
• Cooked Buttercream Frosting

Instructions:

1. Preheat oven to 350 degrees.
2. Coat two (9-inch) round cake pans with cooking spray and dust with 1 tablespoon of  flour.
3. Beat sugar and shortening at medium speed of electric mixer 5 minutes or until well blended.
4. Add egg white and egg; beat well.
5. Combine cocoa and food coloring in a small bowl; stir well with a whisk.
6. Lightly spoon 2-1/4 cups flour into dry measuring cup; level with a knife.
7. Combine with salt.
8. Add flour mixture to sugar mixture alternatively with buttermilk, beginning and ending with flour mixture.
9. Add vanilla; mix well.
10. Combine vinear and baking soda in a small bowl
11. Add to batter, mixing well.
12. Pour batter into prepared pans.
13. Sharply tap pans on counter to remove air bubbles.
14. Bake at 350 degrees for 28  minutes or until a wooden pick inserted in center comes out clean.
15. Cool in pans 10 minutes; remove from pans.
16. Cool completely on wire racks.
17. Place 1 cake layer on plate;
18. Spread 1/3 cup Cooked Buttercream Frosting
19. Top with another cake layer.
20. Spread remaining frosting over top and sides of cake.
21. Store cake loosely covered in refrigerator.

Makes 16 servings.

In tomorrow’s post you’ll get the recipe for this incredible Buttercream Frosting that makes the Red Velvet cake so scrumptious.
photo credit: Johnathan!

This is really good on spice cakes!

Ingredients:

• 1 cup packed brown sugar
• 1/2 cup evaporated skim milk
• 2-1/2 tablespoons butter or margarine
• 2 teaspoons light-colored corn syrup
• Dash of salt
• 2 cups powdered sugar
• 1-1/2 teaspoons vanilla
• 1-1/2 teaspoons evaporated milk (optional)

Instructions:

1. Combine the first five ingredients in a medium saucepan; bring to a boil.
2. Reduce heat and simmer 5 minutes or until thick and golden brown.
3. Remove from heat.
4. Add powdered sugar and vanilla; beat until smooth and slightly warm.
5. Add milk, 1/2 teaspoon at a time, fir a more spreadable consistency.

photo credit: stevendepolo

Ingredients:

• Cooking spray
• 1 tablespoon cake flour
• 3/4 cup granulated sugar
• 1/2 stick butter or margarine
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla
• 1/2 cup packed brown sugar
• 1/3 cup plain fat-free yougurt
• 2 large egg whites
• 3 cups sited cake flour
• 1-3/4 teaspoons baking powder
• 1 teaspoon cinnamon
• 3/4 teaspoon allspice
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1-1/2 cups fat-free milk

Instructions:

1. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
2. Beat, granulated sugar, butter, oil and vanilla at medium speed of a mixer for 1-1/2 minutes.
3. Add brown sugar, yogurt and egg whites.
4. Beat at high speed for 1-1/2 minutes.
5. Lightly spoon 3 cups sifted cake flour into dry measuring cup.
6. Combine flour and next 5 ingredients in a bowl.
7. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.
8. Pour batter into prepared pans.
9. Sharply tap pans once on counter to remove air bubbles.
10. Bake at 350 degrees for 24 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pans 10 minutes on wire racks; remove from pans.
12. Cool completely on wire racks. Place one cake layer on a plate.
13. Spread with 1/3 caramel frosting.
14. Top with second cake layer and frost.
15. Then top with third layer and spread frosting over top and sides of cake.

Makes 16 servings.

photo credit: hfb