Welcome to Cooking and Baking Advice and Tips, a new blog here on Boyletoday.com. Every Wednesday we will bring you a simple new recipe and some tips to get the best from your food and cooking.
Healthy Carrot Cake
With the rise in the number of diabetics in the world, there has also been a rise in the search for sugar free recipes such as carrot cake recipe. Here is a tried and tested mouthwatering and sugar free carrot cake recipe that you can prepare at home and enjoy without any worry about the harms of sugar.
You Will Need:
- Carrot Cake:
- 4 egg whites
- 2 whole eggs
- 1/3 cup of canaola oil
- 1/3 cup of unsweetened applesauce
- 1 cup of applejuice concentrate
- 1/4 cup of water
- 3 cups of whole wheat grain flour
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- 1 cup of raisins
- 1 teaspoon of salt
- 2 tablespoons of ground cinnamon
- 1/4 teaspoon of grated nutmeg
- 2 1/2 cups of fresh grated carrots
- Sugar free cream cheese frosting for the cake:
- 1 1/2 cups of cream cheeseat room temperature
- 1 1/2 teaspoons of butter
- 1 cup of splenda
- 2 teaspoons of vanilla extract
Directions
- Carrot Cake:
- Preheat the oven to 350F.
- Beat the egg whites until soft peaks are formed and it doubles in volume.
- Break in the eggs, one by one, and beat well.
- Add the apple sauce, apple juice, oil and water and blend the mix well so that everything is well incorporated.
- In a bowl, sift together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon and grated nutmeg.
- Add the dry ingredients to the wet eggâapple mix and blend well.
- Stir in the grated carrots, add the raisins, and mix well.
- Grease two 9-inch baking pans and pour the batter in the two pans equally. Smooth the tops.
- Bake in the oven at 350F for about 25-30 minutes and then again at 325F for about 10-12 minutes.
- Remove and cool on a wire rack before serving or applying frosting.
- Sugar free cream cheese frosting for the cake:
- Beat the splenda in a mixer to get a fine sugar mix.
- Add the cream cheese and butter to the mix and beat well to get a smooth mix.
- Mix in the vanilla extract.
- Let the mix stand for some time before using.
- To assemble the cake:
- Place one cake on a serving stand and apply a layer of frosting on the top.
- Put another cake on top of it and press lightly.
- Cover the cakes using the rest of the frosting from all sides.
- Cool the cake in the fridge for some time to let the frosting set before cutting up to serve.
- Note: Use freshly grated carrots as the juices will keep the cake moist.
How to use Chopsticks
Place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip.
Bring your thumb forward so that it traps the stick firmly in place.
At least two or three inches of chopstick should extend beyond your fingertip.
Now position the other chopstick so that it is held against the side of your index finger by the end of your thumb.
Tap the ends of both sticks on the plate, while holding them at a slight angle to the table.
Allow them to slide just a little so that the ends line up.
Place a little pressure on the top chopstick. It will pivot on your index finger just above the second knuckle.
Remember: the bottom chopstick is stationary.
The tip of the top chopstick will move towards the tip of the bottom chopstick.
Hold those tips together firmly enough to grasp a piece of food and lift it off the plate.
Place delicately into your waiting mouth.
Although there’s no need to stoop, you may wish to lean over your plate a bit during your first attempts.
It might save you a clean-up!
Would you like to see your recipe published here? Please send your recipe and contact details to [email protected] and we will be delighted to publish in an upcoming “Weekly Cooking Tips and Advice” blog here on Boyletoday.com. Your name and details can remain anonymous if required.
