So forgetting the fact that my recipe contains 1 whole cup of refined white sugar....and nevermind that I like my carrot cake to have a 50% ratio of cake to icing content...I am convinced that carrot cake is good for you!
Allow me please to elaborate...
I recently ran into an article on bewellbuzz.com and it reported that we should definitely increase our intake of certain spices. So I did some research on my own regarding the spices included in my favorite dessert.
Nutmeg: increases blood circulation and stimulates nerve cells, eases digestion
Cinnamon: one of the world's oldest spices, used for regulating blood sugar levels, very high in antioxidant qualities
Cloves: stimulates the throat chakra (in Ayurvedic medicine), strengthens the thyroid gland.
Allspice: relieves indigestion and gas
Although not a spice, I include walnuts in my cake...partly because of the protein...but also because:
Walnuts: are one of the only plant based sources of healthy omega 3 fatty acids, cleanses the liver.
To top it all off, I used the last of this year's carrots from our garden...adding the the healthful, natural feel to this cake.
I was actually amazed that carrots can be stored in a root cellar, in wet sand, for most of the winter! I discovered that nugget of information whilst reading my favorite gardening book "The All You Can Eat Gardening Handbook" by Cam Mather. He has a root cellar and has been root cellaring for a few years now. I am facinated by the idea of storing food without using hydro electricity! It is my intent to try a root cellar experiment next year...but that would involve cleaning a section of the basement...which is a bigger task that you'd think!
So I'll include my dreamy carrot cake recipe that I am borrowing from the quintessential "Joy of Cooking" cookbook. Including the cream cheese frosting recipe...merry christmas!
preheat oven to 350 degrees F and grease a 12 x 9 inch pan.
I do everything in the food processor....so begin by adding:
1 1/2 cups whole wheat flour
1 cup white sugar
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
blend until mixed thoroughly
add 3/4 cup of vegetable oil
3 large eggs
add 1 1/2 cup grated carrot
1 cup golden raisins
handful of walnut pieces
blend slightly until ingredients are mixed throughout
scrape into greased pan and bake for 30-35 min
allow to cool on stovetop and then you can prepare icing
Cream Cheese Icing
Again using the food processor, add 8 oz cream cheese (cold), 2 cups of icing sugar and 5 tbsp room temp butter or marg.
This recipe calls for 2 tsp of vanilla, but I use about 2 TBSPs of vanilla....i do love my vanilla!
Blend above ingredients and spread on cake.