Carrot Cake

It's Easter. And if we're talking dessert, we have to be talking Carrot Cake... what other kind of dessert would the Easter Bunny eat!

Now when we are talking carrot cake, there is NO better one than my Great Aunt Ora Brunson's. If you are interested in that fully decadent version, I am going to link it here. However, I thought that I would give it a go and see if I could somehow get close in a guiltless version.

Start with:

• One yellow sugar-free cake mix
• 3 eggs
• 1/3 c. vegetable oil
• 1 c. milk (2%)
• 1 small jar of carrot baby food
• 1 1/2 c. finely shredded carrots (5-6 medium)
• 1 small can crushed pineapple, undrained 
• 1 c. raisins
• 1/2 c. chopped pecans
• 1 t. cinnamon
• 1 t. vanilla

 *First you need to mix up the cake mix. Mine calls for 3 eggs, 1/3 c. oil, and 1 c. water. I substituted milk (I had 2% in my fridge) for the water.

*I really wanted to replicate, as much as possible, the flavors of my Great Aunt Ora's cake, so next come the add-ins: grated carrots, pineapple, raisins, pecans, cinnamon and vanilla. In order to intensify the carrot flavor and overcome the built-in flavor of the cake mix, I added the baby food... just some pure flavor and it helps to keep the cake moist.

*Spray two round cake pans, and preheat the oven to 325 degrees. Divide batter between the pans and tap on the counter to help remove any air bubbles. Bake for 35-40 minutes. Be sure to test the center, so that it is not jiggly and a toothpick comes out clean.

*While the cake is baking, mix up the frosting. Use:

• 2- 8 oz packages of reduced fat cream cheese
• 1/2 canister of sugar-free vanilla frosting

*You may want to lay the cream cheese out to soften while you mix up the cake batter. It will just make it easier to whip. But no worries if you forget, it may just take a few more minutes.

*With the whip attachment, add cream cheese and prepared frosting to your mixing bowl. Mix together on medium speed until cream cheese is completely incorporated into the frosting.

*Cover and place in refrigerator to stiffen.

*Use the remaining time that the cake is baking and chop some pecans. Now this is going to be your preference as far as decorating the cake goes. It just goes from my experience that the sides of a carrot cake are coated with pecans,... but if you aren't a pecan fan, maybe just a few sprinkles on top may be enough. To cover the sides and sprinkle the top, I used about 1 cup of chopped pecans.

 *When the cakes come out of the oven, allow them to cool in the pan for 5-10 minutes. Then run a knife around the edge and turn them out onto a cooling rack.

*Be sure to cool the cakes completely, as nothing will make cream cheese frosting thin and runny more quickly than trying to frost a warm cake.

 *About 10 minutes before frosting the cake, set the frosting out of the fridge. Add a dab of frosting to your serving/cake plate, just so that the cake won't slide around. Add a layer of frosting to the first layer. Sprinkle a few pecans here if you would like to.

*Add on the second layer, press lightly, and then frost the entire cake. I like to frost the top first, and then work the frosting over the sides. Note: the frosting recipe makes plenty, so you don't have to be skimpy.

*This part takes a little patience, but just go slowly. Take a small amount of chopped pecans between your fingers and press them into the side frosting of the cake. I think it pays off in the presentation, and hey... you are adding protein to your dessert.

*Sprinkle a few additional pecans on the top.

*And here you go!! One Easter carrot cake... frankly, an anytime carrot cake. Does it taste just like my Great Aunt Ora's?... No. But is it a guiltless and decadent, super yummy carrot cake?...YES! I love the moistness that the pineapple and raisins give the cake. Keep it in the fridge so that it will last several days... oh, that's only if you just made it for yourself. No need to tell anyone that this is a No Sugar Added recipe, and it will be gone in a snap.