This evening I was in the mood to bake so I found a carrot cake recipe and modified it greatly. The original recipe is from allrecipes.com and is called Carrot Cake III. This is my own carrot cake recipe, I only used the other recipe as a guideline.
1 ½ cup white sugar
1 tsp vanilla extract
1 tsp rum extract
½ cup olive oil
2 cups all purpose white four
½ cup brown (whole wheat) flour
2 tsp baking powder
2 tsp baking soda
A few shakes of salt
3 tsp ground cinnamon
1 cup skim milk
2 cups chopped carrots
1 cup chopped pecan pieces
Preheat over to 350 degrees F. Grease a 9X13 pan.
In a bowl combine flour (brown and white), baking powder, baking soda, salt, cinnamon, and sugar. Mix well. Stir in pecan pieces.
In a blender add the chopped carrots, eggs, milk, vanilla and rum extracts, and oil. Blend until smooth. Add the blended liquid mixture to the dry mixture. Mix until smooth.
Pour the mixture into the pan. Bake for about 40-50 minutes. Test with a tooth pick (when the tooth pick comes out clean the cake is done). Enjoy.
I chose not to make an icing for this cake because I thought it didn’t need it, and I don’t need the extra calories.
This cake tastes very homemade and healthy for a dessert. I give this recipe two thumbs up!
Below is an image of the cake.