Not eating cake is not really an option…let’s be honest, sometimes hormones can get a gal into an emotional stranglehold, and the only way out is to take the scenic route through pastaville, with pit-stops in both chococity and jellybean borough, and then, finally, refueling for the last leg in one’s journey back to stability with a take-out order from caketown.

Who am I to pretend that I don’t give into to these moments of weakness? For the sake of those close to me, I do what I have to do. But why not make these splurges both delicious and not totally irresponsible? So when eating cake, choosing one that has beta-carotene seems like the right thing to do. This carrot cake recipe is already choc full of grated carrots, but I have decided to up the ante by replacing 3/4 cup of oil with 1 cup of mashed sweet potato. Why? …uhh, why not? And, yes, it’s delicious, and, no, you wouldn’t know that there was sweet potato in your sweet little cupcake.

I do have to fess up about something, though, the cake has been made slightly healthier…but really only to make room for an extra dollop of the delicious frosting.

Give ‘er a try…and let me know what you think!

Carrot Cake

Adapted from allrecipes

Ingredients

Cake

  • 4 eggs
  • 1/2 cup extra virgin olive oil
  • 1 cup well mashed or pureed sweet potato
  • 2/3 cup white sugar
  • 2/3 cup brown sugar
  • 1 Tbsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1.5 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 3 cups grated carrots
  • 1 cup chopped pecans

Frosting

  • 1/2 cup butter, softened
  • 8 ounces low-fat cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

Directions

– Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan (for a sheet cake), or two 8″ round cake pans (for a two-tier cake), or two standard (12) muffin tins (for 24 cupcakes).
– In a large bowl, beat together eggs, oil, sweet potato, white and brown sugar, and 1 Tbsp vanilla.
– In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
– Add the dry ingredients to the wet and stir only until moistened.
– Stir in carrots. Fold in pecans. Pour into prepared pan(s).
– Bake in the preheated oven for 40 to 50 minutes (for the sheet cake and/or for the two tiers), or for 20-30 minutes for the cupcakes. Start checking on them after the minimum amount of time: a toothpick inserted into the center of the cake should come out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
– To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake(s), as desired.

…and let me know what you do to either dissuade (or feed) your “cravings”, and any healthy substitutions you make when getting your bake on!

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