Tuesday, May 5, 2009
Carrot Bundt Cake
I have discovered lately, that I have not been working to my potential (or at least that I have not been baking to my potential)! With all of the stress around here for the past month, I have really let the baking go. I kind of got a little out of inspiration and I was lacking sleep big time. I can't let that be the excuse any more. The funk in baking ended on Saturday when I literally threw together a pound cake on a whim (more on that one later). Well, the cake was three quarters of the way gone within an hour after it came out of the oven. Including cooling time, if you would say there was any. Mind you, I have three boys here to feed and I bake my pound cakes in bread pans, but still, that was quick! So, the next day (when the cake was gone), I was asked nicely, if I could make more pound cake. I was happy to oblige since everyone was loving them! So, I decided to do a pound cake, but make it marbled with chocolate (more on that later). That one was gone in less than 24 hours. So, I decided today would be a cake that I wanted. The illustrator asked if I could make it bigger, so I decided to make this one a Carrot Bundt Cake. I like the crumb of this cake. It baked up nice and crusty on the outside, while staying moist on the inside. You see, I am a cupcake person while others here are bread or cake people. So, I thought this was the best of all worlds. It would give me the outside I love, while giving everyone else the moist, chewy insides! Also, some people like frosting while others (me) prefer it plain. I always have cream cheese frosting on hand here for these occasions! So, I guess this one is good for everybody! Oh, did I mention it is fat free???

Fat Free Carrot Bundt Cake

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup unsweetened apple sauce
1 tablespoon vanilla extract
3/4 egg substitute (like egg beaters)
3 cups shredded carrot

Preheat the oven to 350 degrees.

Fluff the flour and then scoop it into dry measuring cups. Add the sugar, baking soda, cinnamon and salt to the flour. Mix well with a wire wisk. Next combine the apple sauce, vanilla and egg substitue. Mix well. Pour the flour mixture into the wet mixture and mix just until moist. Fold in carrots.

Pour batter into a bunt pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack (or an empty beer bottle if you are the illustrator). Then remove from pan. Cool completely on wire rack (or eat immediately if you are my family).

2817 calories for the whole cake

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posted by Sarena Shasteen - The Non-Dairy Queen @ 4:10 PM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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