Nicely, I have surely plumped up when right here at home visiting my folks – but I do it all in the name of research! It is a versatile cake that can be utilised in numerous fruit desserts or layered with puddings. The carrot cake recipe I am presenting in this post is a complete wheat, ovo-vegetarian version that substitutes butter with the unsaturated, healthy fat contained in one cup of ground almonds which besides making it healthier, add a deliciously nutty flavor to the cake. Moist and flavorful with grated carrots and apples it is frosted with a scrumptious cream cheese frosting.
Pour the batter in the prepared pan and bake for 45 minutes or till a toothpick inserted in the center of the cake comes out clean. After cooled location cake upside down onto a plate and decorate with mandarin segments and dust all over with powdered sugar. Bake in an oven at Gas mark six or 180º C or 350º F, for 10 minutes, till cake is well risen, firm to touch and golden. I utilised a box of dark chocolate cake mix, and added a 15 oz. can of pumpkin and a teaspoon of finely grated lemon zest.
As soon as your icing is prepared and your cake has baked and cooled, all you have to do is use a sharp knife to make individual cake slices. You will be shocked to see that you won’t miss the butter at all, and even less the fattening …READ MORE