Wednesday, July 15, 2009

NIM Recipe of the Day: Carrot Cake with Cream Cheese Icing

Today we're going traditional. Who doesn't love a fresh, dense carrot cake, generously spiced with the warm flavours of nutmeg and cinnamon and loaded with a gooey cream cheese icing? OK maybe I'm biased (It's my all-time fave) but I know I'm not alone on this one!

This is a rather large recipe that serves 24, so bake away and share with friends and family. There's something so warm and inviting about a fresh carrot cake that you just can't help sharing the spoils with others!

Well, here it is - include a slice of this cake for dessert as part of a healthy, balanced diet and, just like the folks on our program, you too can lose weight! Happy Baking!

Carrot Cake
Serves: 24
Calories per serving: 250
Description: eggs, brown sugar, vanilla, flour, cinnamon, nutmeg, carrots, butter, cream cheese, powdered sugar, margarine, baking powder, baking soda

4 Eggs
300 Gram Sugar (Brown), Unpacked
2 tsp. Vanilla Extract
330 Gram Flour (All Purpose)
4 tsp. Baking Soda
2 tsp. Baking Powder 1/4 tsp. Salt
2 tsp. Cinnamon1 tsp. Nutmeg
400 Gram Carrots, Grated
250 Gram Butter, Unsalted

For Icing:
70 Gram Cream Cheese
210 Gram Confectioners' sugar or Powdered Sugar
90 Gram Margarine

1. Preheat convention oven to 350 degrees - grease a 12 by 8 pan with Pam.
2. Mix flour, baking soda, baking powder, salt, cinnamon and nutmeg together.
3. Cream sugar and butter together until light. Add eggs 1 by 1 and beat until light fluffy then add vanilla.
4. Fold flour mixture into egg mixture without over-working the flour.
5. Fold carrots into mixture and pour batter into pan and bake in oven for 30-40 minutes.
6. Remove cake from oven. Check to see if it's finished by inserting a toothpick into the centre of the cake. If it comes out clean, then the cake is finished.
7. Let cool in pan for 10 minutes. To remove cake from pan, turn pan over onto a wire rack. Cool completely and then portion.
8. For icing, cream the cream cheese, margarine and icing sugar together until smooth and then top the carrot cake with it.

NOTES: For convection ovens- preheat oven to 325 and bake for 25-35 minutes.