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CARROT BUNDT CAKE WITH CINNAMON CREAM CHEESE FROSTING
What, oh what do you do when you’re craving a carrot cake and discover you don’t have enough carrots? Ugh, this is what happened to me. I grated every carrot I had and was one cup short. What to do? What to do? Drive to the store? Nah. Figure something out. That’s more my style. The cake was delicious, and healthier, too! Less sugar, and I snuck in something that nobody detected.
INGREDIENTS:
2 cups grated carrots
½ cup Quick Cook oatmeal
4 eggs
1 ¾ cup sugar
1 cup Canola oil
1 tsp baking powder
½ tsp salt
1 ¾ cup flour
¼ cup chopped dates
Optional: Chopped nuts
PREPARATION:
Grate carrots and set aside. While you’re grating, let your mixer do the work. Mix oatmeal, eggs, sugar and oil. Add powder and salt, mixing to incorporate. Add flour and beat for a few minutes. Stir in dates. (Add nuts now if you’re using them).
Pour into prepared pan.
Bake at 335° F Use toothpick test.
Bundt cake 35-40 min
Cupcakes 21-23 min, depending on how full you fill the pan
9 x 13 I’m guessing about 30 min
8 x 8 or 9 x 9 I’m guessing about 20-25 min
NOTE: Adding the oatmeal early gave it a chance to soften and become smaller. Totally undetectable this way.
CINNAMON CREAM CHEESE FROSTING:
You can make it a little thicker or thinner by slightly adjusting the addition of half and half. Cinnamon lovers will rejoice when they taste this.
INGREDIENTS:
4 oz cream cheese, softened
½ stick butter, softened
1 tsp vanilla
1 tsp cinnamon
3 TBSP half and half
2 cups confectioner’s sugar
PREPARATION:
Mix cream cheese and butter until light and fluffy. Add vanilla, cinnamon and half and half, mixing to combine. Slowly add confectioner’s sugar and beat on medium speed until no lumps remain.
NOTE: Must be refrigerated.
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By Tika for CHEW WANNA EAT? © 2016
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