Haumea's Kanaka Kitchen Blog

Carrot Cake my way

 

I came across a Carrot Cake that I kept revamping so with the revisions here it is my way.

The pinapple above is Fresh Mau'i Gold Pineapple, I grilled in grill pan soaked in Coconut Milk and a C & H Stevia Light  and Cinammon Mix, very onolicious.  Learned from some family friends.

 

Carrot Cake

1/3 pound coarsely grated carrots 

1 small zucchini grated

2 extra large eggs, at room temperature

1/2 cup C and H Stevia light sugar

1/2 canola oil

1/3 cups firmly packed brown sugar

1 teaspoons pure vanilla

Finely grated zest of 1 large orange

1 1/8 cup oatmeal (I use McCann's and process into flour)

5/8 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground cloves ( only used a pinch)

1/8 teaspoon freshly ground nutmeg

1/2 cup shredded coconut don't use baker's I use dried desiccated coconut

1/2 cup cranberries I minced

 

In case you want cream cheese frosting.

Cream Cheese Frosting

6 ounces cream cheese, softened

2 ounces unsalted butter, softened

1 teaspoons pure vanilla

1/4 teaspoon lemon extract (optional)

1 teaspoons lemon zest

1 teaspoons orange zest

1 1/4 cups confectioners’ sugar

Mix all ingredients together

 

Prepare  9″ cake pans with parchment and oil. Preheat oven to 350 degree and bake 20-25 minutes until done check for doneness with knife comes out clean.