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Carrot Cake Supreme
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 2
large
Eggs 1/2
cup
Oil 1
cup
Honey 1/2
cup
Lowfat yogurt 2
cups
Whole wheat flour 1/4
teaspoon
Salt 1 1/2
teaspoons
Cinnamon 1
teaspoon
Baking soda 1
teaspoon
Ginger 2
cups
Grated carrots 1
Orange rind,
grated
1
stick
Butter,
softened
1/4
cup
Honey 1
teaspoon
Vanilla 3/4
cup
Skim dry milk 1/4
cup
Lemon juice 1
Lemon rind,
grated
Directions:
1.
Preheat oven 350~f. Beat eggs in a large bowl. Add oil, honey, and yogurt, mix well. Add flour and mix well. Next, mix in salt, baking soda, cinnamon, and ginger. Finely stir in the carrots and orange rind. Butter and flour a 9 inch mold and pour in your batter. Bake for 30 minutes. When cake is done, reverse mold onto a platter and gently tap the bottom until cake loosens. To make a sheet cake double the reciepe and use a 9 by 13 inch baking pan. Watch cooking time carefully, cool and frost with lemon frosting.
2.
Lemon Icing: Cream the butter, honey, and vanilla togather in a bowl until blended. Sift in the powder milk a bit at a time, stirring well after each addition. Alternate with the lemon juice until both ingredients are added. Stir in lemon rind and beat until icing is smooth and creamy. If neccesary add more juice or milk to thin. Makes 1 to 1 1/2 cups of icing. Double the reciepe for a two layer cake.
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