Carrot Cake is my favorite cake and what I always want for my birthday. This week was my son’s 33rd birtday. He and his family visited from Chicago and he also likes Carrot Cake. I made a new recipe that while not really diet or low cal, I did lower the fats by 25% plus added fiber and more fruit to make it as healthy a cake as possible. I didn’t calculate the calories, but I bet they are high. However, it is very filling so a little piece is all you will want anyway. I think it worked out to be a somewhat healthy alternative. So here is the recipe.

Crooked Creek Crafts’ Carrot Cake

2 C Chopped (in food processor) Baby Carrots
1 C Brown Sugar
1 C Sugar (You could substitute 1 cup Honey and 1/4 cup molasses for both sugars)
3 Lg Eggs
3/4 C Vegetable Oil
1 C Unbleached Flour
1 C Whole Wheat Flour
1 Sm can crushed Pineapple drained
2 tsp Cinnamon
1/4 tsp Allspice
1/2 tsp Seasalt
1 tsp Baking Soda
2 tsp Baking Powder
Zest of one medium orange
2 Tbsp fresh squeezed orange juice
1 C Golden Raisins or Craisins
1/2 C Chopped Pecans
1 C Cocoanut flaked

Heat Oven to 350 degrees. In large mixing bowl blend carrots, sugars, eggs and oil. In small bowl blend flours, spices, and baking soda, salt, baking powder mix together. Stir into carrot mixture until well blended. Stir in cocoanut, orange juice and zest, pineapple, raisins and nuts. Pour batter into greased and floured 9×13 pan. Bake for 45-55 minutes until toothpick inserted in center comes out clean. Frost with Cream Cheese Frosting

Cream Cheese Frosting

8 Oz Cream Cheese softened
1/2 C unsalted Butter softened
1 tsp Orange zest
1 C Powdered sugar