OLD WAY
1,460 calories per slice
99 grams total fat
28 grams saturated fat
24 tablespoons of oil for moisture
Frosted with one stick of butter and a pound of cream cheese
Pecan extravaganza
1,460 calories per slice
99 grams total fat
28 grams saturated fat
24 tablespoons of oil for moisture
Frosted with one stick of butter and a pound of cream cheese
Pecan extravaganza
MY WAY
250 calories per slice
7.0 grams total fat
3.0 grams saturated fat
6 tablespoons butter and a rich splash of buttermilk(or yogurt)
Frosted with greek yogurt and honey
A perfectly toasted sprinkle walnut
7.0 grams total fat
3.0 grams saturated fat
6 tablespoons butter and a rich splash of buttermilk(or yogurt)
Frosted with greek yogurt and honey
A perfectly toasted sprinkle walnut
Some time back, carrot cake became the poster child for a healthy-sounding food that is actually a fat and calorie disaster.
Ingredients
Cake:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups grated carrot
1 1/2 cup packed brown sugar
6 tablespoons butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 cup low-fat greek or normal yogurt
Frosting:
1 1/2 cup greek yogurt
1/2 teaspoon vanilla extract
2 Tbsp honey
1/4 cup chopped walnut or pecan , toasted
Preparation
1. Preheat oven to 180°C.
2. To prepare cake, combine flour, baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add grated carrot, tossing to combine.
3. Place brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and yogurt alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a lined metal baking pan. Bake at 180°C for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
4. To prepare frosting, mix the Greek yogurt and honey until well combined.
Frost the cake and sprinkle with toasted walnut or pecan and you're done!
Cake:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups grated carrot
1 1/2 cup packed brown sugar
6 tablespoons butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 cup low-fat greek or normal yogurt
Frosting:
1 1/2 cup greek yogurt
1/2 teaspoon vanilla extract
2 Tbsp honey
1/4 cup chopped walnut or pecan , toasted
Preparation
1. Preheat oven to 180°C.
2. To prepare cake, combine flour, baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add grated carrot, tossing to combine.
3. Place brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and yogurt alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a lined metal baking pan. Bake at 180°C for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
4. To prepare frosting, mix the Greek yogurt and honey until well combined.
Frost the cake and sprinkle with toasted walnut or pecan and you're done!
couldn't resist!
moist and fluffy! thanks to the yogurt which make it so moist :)
