MOIST CARROT CAKE

The carrot cake described in this recipe is not only extremely moist, but it has very little sugar and is very fragrant because of the sweet from molasses and dried figs that are used as a substitute for the sugar. This single health conscious substitution makes this particular carrot cake an even more healthy option for families who are trying to improve their eating habits while continuing to enjoy their favorite recipes. Citrus fruit adds moisture, making this one of the most moist cakes anyone can imagine and the inclusion of spices give it a very unique and fresh taste.

INGREDIENTS

• 90 g whole wheat flour
• 105 g cake flour
• 110 g packed brown sugar
• 7 g ground cinnamon
• 8 g carob powder (optional)
• 5 g baking powder
• 5 g baking soda
• 3 g salt
• 20 ml molasses
•  60 ml vegetable oil
• 2 eggs
• 1 orange, juiced and zested
• 3 g grated lemon zest
• 80 g raisins
• 95 g dried figs, chopped
• 15 g poppy seeds
• 270 g grated carrots
• 30 g chopped pecans

STEPS

1. Preheat the oven to 175 degrees C.
2. Grease a 9 inch Bundt pan.
3. In a large bowl, stir or sift together all of the dry ingredients: the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients: molasses, oil, eggs and orange juice.
5. Use an electric mixer or large spoon to mix until the dry ingredients are moistened.
6. Stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed.
7. Pour the batter into the prepared Bundt pan.
8. Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
9. Cool the cake for 30 minutes before removing it from the Bundt pan.

FOOTNOTE:

A healthy variation for this cake would be to eliminate the cake flour and use all whole wheat flour, and to substitute the brown sugar with a sugar substitute suitable for baking. Applesauce is always a great substitute for oil in any cake recipe. While many people might think using applesauce might alter the taste or texture of a cake, it does not. Surprisingly, the flavor of the applesauce is absorbed and completely undetectable.

For an eye appealing look and even greater moisture, this cake is even better when topped with a simple white glaze made from butter, confectioners’ sugar, vanilla extract and water and garnished with walnuts or pecans that are either cut in half or chopped into small chunks.