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CARROT CAKE FOR BREAKFAST
Think about it. Carrot cake includes four eggs, 2 cups of carrots, 1 cup of pineapple, nuts, raisins, cinnamon, and to top it off cream cheese. All perfectly whole and healthy foods. My favourite recipe uses only 1 cup of sugar for a 9x11 inch cake. That is probably far less than Danish or coffee cake or muffins. Opt to use whole grain flour and you add to the good nutrition, of this tasty treat. You can make it on the weekend and have enough for several breakfasts during the week. It doesn’t need to be cooked or reheated and is quick to serve and to eat. The children will think they are getting something wonderful (which they are), and you will know they are getting a balance of vitamins, minerals, protein, and carbohydrates to get them off to a good start for the day. MY FAVOURITE CARROT CAKE
Here is my recipe for delicious, healthy carrot cake. Cake:
4 eggs
1c sugar
1 ¼ c vegetable oil
2 c all purpose flour (substitute whole grain flour if you prefer)
2tsp baking powder
1tsp baking soda
1 tbsp cinnamon if you like it, I leave it out
½ tsp salt
2c ground carrots, (packed) The more you grind them, the finer the texture of the cake will be
1 19oz can of well drained crushed pineapple If you like a fine textured cake; you may want to put this through the food processor.
½ c unsweetened flaked coconut
1tsp vanilla
1/2c chopped, slivered or ground nuts of your choice, again based on desired cake texture (optional), I leave these out
Feel free to add raisins or other chopped dried fruit if you like that. Icing: This makes a nice, cheesy icing that isn’t too sugary.
2 packages of cream cheese, softened
¼ c melted butter
Icing sugar just to taste, I use far less than a cup. Preheat oven to 350°F. Butter and flour a 9 x 11 cake pan. Prepare cake batter:
Beat eggs with an electric mixer until they are frothy. Gradually beat in the sugar and oil. Mix together the flour, baking powder, baking soda, cinnamon and salt. Add this mixture to the wet mixture and combine thoroughly. Combine the carrots, pineapple, coconut, vanilla and nuts or dried fruit, if you are adding them. Add this to the batter and mix well. Pour batter into the prepared pan and bake for 40-45 minutes, or until toothpick inserted in the middle comes out clean. Remove pan from oven, set the cake aside to cool in the pan covered with a clean folded towel to keep the cake clean and moist. Make the icing:
Beat the cream cheese and butter until smooth. Gradually add icing sugar and beat in until it reaches the desired sweetness. Once the cake has cooled completely, spread the icing over it. It will be approximately ¼ inch thick. Serve as you like for dessert, a snack or BREAKFAST. Store in the refrigerator. This cake freezes well.
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