A Lighter End to Your Spring Holiday with a Spice Cake
Carrots, Applesauce and Spices are the Secret Ingredients The Spring Holidays are upon us. There are so many new treats to try, but some of us continue to try to be healthier amidst all the temptations. This recipe is a remake...
The Spring Holidays are upon us. There are so many new treats to try, but some of us continue to try to be healthier amidst all the temptations. This recipe is a remake of a classic.
Only Nancy Waldeck, Author and Chef, Taste and Savor, can create a lighter version of a traditional Carrot Cake. This treat was light and still satisfied my sweet tooth. There is something about Carrot Cake this time of the year. I want to play with this recipe to see if I can create this in a 9 x 13 x 2 pan or a sheet pan to create even smaller pieces of this dessert with some of the fabulous traditional frosting.
Harvest Spice Carrot Cake
– recipe shared by Nancy Waldeck – Author and Chef - Taste and Savor
- 3 Cups Carrots, peeled and grated
- 2 Cups Whole Wheat Pastry Flour
- 1 Tsp Baking Soda
- 1 ½ Tsp Baking Powder
- ½ Tsp Fine Sea Salt
- ½ Tsp Cinnamon
- ½ Tsp Ground Ginger ¼
- 1 Tsp EACH Ground Cloves, *Nutmeg and Allspice
- 2 Large Eggs + 4 Large Egg Whites
- 1 Cup Honey, (local if possible)
- ½ Cup Grapeseed Oil
- 2 TB Vanilla, divided
- 1 Cup Unsweetened Applesauce
- 1 Cup Finely Chopped Toasted Walnuts
- 2 Cups Powdered Sugar
- 8 OZ Neufchatel Cheese at room temp
- 4 OZ Unsalted Butter, at room temp
- 2 Cups Roughly Chopped Toasted Walnuts
- Preheat the oven to 350F. Using Bakers Joy, spray three 8”cake pans and line them with parchment paper.
- Whisk the flour, baking soda, baking powder, salt and cinnamon, ginger, cloves, nutmeg, and allspice in a bowl.
- With a hand-held or stand mixer, beat the eggs and whites at high speed for about a minute, or until foamy. Add the honey and beat until well incorporated about 3 – 4 minutes. Turn the mixer to low and blend in the oil, 1 TB vanilla and applesauce. Turn off the mixer and stir in the 1 Cup of finely chopped toasted walnuts.
- Divide the batter between three cake pans and slide into the preheated oven. Bake for 20 – 25 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Remove from the oven and place on racks.
- When cool enough to handle, remove the cakes from the pans and set aside to cool completely.
- Whip up the frosting by beating the powdered sugar, Neufchatel, butter and 1 TB vanilla together. Place in the fridge to chill until the cakes are ready to frost.
- When the cakes are cool, frost the middle of each layer and the top. Sprinkle the roughly chopped walnuts on top.