Carrot Cake

Here's an easy (anybody can do it) recipe for an Eating Well Carrot Cake. You might be able to eat more and feel less guilty.

This is what you need:

chopped walnuts (1/2 cup) - toasted or you can toast in a small pan in
the oven for 5-10 minutes.
flour (2 cups) - you can use whole-wheat for a healthier cake
baking soda (2 teaspoons)
salt (1/2 teaspoon)
ground cinnamon (2 teaspoons)
eggs (3) - preferably large
sugar (1 1/2 cups) - use 3/4 cup of sugar substitute for healthier cake
buttermilk (3/4 cup) - non-fat will make it healthier
canola oil (1/2 cup)
vanilla extract or flavoring (enough for 2 1/2 teaspoons)
crushed pineapple in juice (1 20-ounce can)
carrots (grated, enough to fill 2 cups)
flaked coconut (unsweetened) (1/4 cup)
coconut chips or flaked coconut (2 tablespoons) (optional)
cream cheese, softened (12 ounces) - reduced fat will make it healthier
confectioners' sugar, sifted (1/2 cup) - sugar substitute ok, but will alter
taste, so use only if necessary

This is how you make it:

1. Preheat oven to 350 degrees.

2. Prepare a 9-by-13-inch pan. (Spray with cooking spray, grease and flour, or line with non-stick baker's paper)

3. Toast the walnuts if not already toasted and set aside. (Walnuts will not be needed until later.)

4. Get 3 bowls; 1 large, 2 medium.

5. In a good-sized medium bowl, whisk in next four ingredients (flour, baking soda, salt and cinnamon).

6. In the large bowl, whisk in the next four ingredients (eggs, sugar, buttermilk, and oil). Add in 1 teaspoon vanilla...careful, just one. Then add 1/4 cup of pineapple juice that you drain from the can of pineapple.

7. To this same large bowl, throw in all the pineapple (not anymore juice), all the carrots, and all the unsweetened coconut and blend a bit.

8. Dump the dry ingredients from the first bowl into the wet ingredients in the large bowl. Using a rubber spatula, mix just until blended.

9. Throw in the nuts, stir in.

10. Scrape the batter into the prepared pan, spread the batter evenly. Bake until the top springs back and a toothpick inserted in the center comes out clean, approx. 40 to 45 minutes. Then cool completely on a wire rack.

The cake is done, now the frosting:

1. Put the coconut chips or flaked coconut in a small baking pan (maybe the one used for the walnuts?) and toast in the oven, stirring several times, at 300 degrees F. until golden brown, about 5 to 10 minutes. Note: Some have eliminated this ingredient/step from the recipe and prefer it that way.

2. In the only remaining clean bowl, beat cream cheese, confectioners' sugar (or substitute), and 1 1/2 teaspoons vanilla until smooth and creamy.

3. Spread this frosting over the cooled cake. Sprinkle with the toasted coconut (or omit, if preferred).

The cake is now completely done! Easy! It will yield 16 servings if you're good, 10 if you're not, less than 5 if you're really naughty.

Try it! It is easy! And, it's yummy!