Improving Nutrition–-Carrot Cake

Carrots do very well in my garden without much help. After tasting a friend’s delicious Carrot Cake she shared this recipe with me. I then started tinkering to improve the nutrition.

We live at 6000 feet; it actually helps most baked goods here to reduce the sugar to prevent over-leavening. A good ratio of leavening is 1-teaspoon baking soda or baking powder to 1 cup of flour. But here again I can reduce this some living at high altitude where baked goods rise easier.

Sarah’s Carrot Cake (Original Recipe)
Original
2 c. flour
2 c. sugar
1 tsp baking powder
1 tsp soda
1 tsp cinnamon
3 c. finely shredded carrots
4 eggs
1 c cooking oil

350 degrees 2-9” round pans 35-40 minutes
2” x 9” x 13” 30-35 minutes

Cream Cheese Frosting
6 oz. softened cream cheese
1/2 c. softened butter
2 tsp. vanilla
Cream together. Gradually mix in 4 1/2 to 4 3/4 cups powdered sugar.

The first changes include adjustments for high altitude. She did not make high altitude changes and it cooked up fine for her.

2 c. unbleached flour
1/2 c. whole-wheat pastry flour
1 3/4 c. granulated sugar
3/4 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Cinnamon
4 eggs
1 1/4 c. olive oil
1/4 c. finely chopped pecans

Same temperature and frosting.

How I am currently making the recipe:

1 1/2 c. unbleached flour
1 1/4 c. whole-wheat pastry flour (Because my whole wheat flour is freshly ground it has more volume. Start with 3/4 c. if using stored whole wheat flour.)

1 3/4 c. granulated sugar
3/4 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Cinnamon
4 eggs
1 1/4 c. olive oil
1/2 c. finely chopped pecans

I bake it in a 9” x 13” pan and do not remove it. This way I only need to frost the top and use just slightly over 1/2 the frosting recipe. Another savings on sugar content.