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You are here: Home / Archives for carrot cake

Truvia Carrot Cake Recipe

April 4, 2015 by Beeb Leave a Comment

Truvia Carrot Cake
 

MomStart is a Truvia ambassador.
A friend of mine loves carrot cake, so it’s become tradition for me to bake him one on his birthday every year. I usually use the same tried-and-true recipe from a favorite old cookbook, but this year, I wanted to branch out. I perused my collection of vintage cookbooks looking for a new carrot cake recipe that I could try.

Favorite Recipes of Home Economics Teachers - Desserts Edition
I settled on Favorite Recipes of Home Economics Teachers – Desserts Edition Including Party Beverages. This cookbook had a plethora of carrot cake recipes in it, and I chose one submitted by a Colorado high school teacher to adapt.

I had planned to modify the recipe using Truvia sugar substitute because I like cutting the sugar. Using Truvia cuts the calories down quite a bit. 1/2 cup (190 calories) of Truvía® Baking Blend is equal to 1 cup of sugar (760 calories). So I began preparing my cake mix. As I scanned through the recipe and measured out my ingredients, it dawned on me: There was no flour anywhere in the ingredient list! Of course, you can’t make a cake without flour. Although I’m sure it was just a printing error, it amused me to imagine that perhaps this was a pop quiz for the students. If you don’t notice that the cake is missing flour, you fail the test! 😉

Carrot cake closeup
Luckily, I passed my impromptu cake exam. There were several other carrot cake recipes in the cookbook, including one directly above it that called for 2 cups of flour. That looked like about the right amount for the batter I had, so I added it in and hoped for the best. I was a little concerned that my experimental cake might not even rise, but it turned out to be a fabulous cake that was a big hit when I served it to my guests!

Truvia Carrot Cake

Adapted from recipes by LaVergne Wilken, Vera Bowen, and Mrs. L. V. Conner featured in the “Favorite Recipes of Home Economics Teachers – Desserts Edition Including Party Beverages” cookbook.

Ingredients:

1/4 C plus 1 TBSP Truvia Brown Sugar Blend
2 TBSP Truvia Baking Blend
1 tsp baking soda
1 tsp cinnamon
1/2 tsp imitation vanilla extract
2 C flour
3/4 C vegetable oil
2 eggs
1 C finely grated carrot, packed
1/2 C chopped pecans
Cooking spray


Directions:

Mix all ingredients together in a large bowl. Spoon into a 9″ round pan coated with cooking spray, and bake at 325 degrees for about 20 minutes or until done. Cool on a wire rack and spread frosting (below) evenly over the cake, topping with pecans for garnish.

Cream Cheese Frosting:

Ingredients:

8 oz cream cheese
1 stick of margarine
2 tsp imitation vanilla extract
Powdered sugar
Blue food coloring

Directions:

Mix cream cheese, margarine and vanilla extract together until smooth. Add powdered sugar until the frosting is sweet and you have enough to cover the cake. (The original recipe called for one box of powdered sugar, but since I was using a bag and not sure of the measurement, I just eyeballed it.) Tint the frosting with a few drops of blue food coloring to create a light pastel frosting.

Truvia Carrot Cake
This cake turned out very delicious and garnered several compliments from the guests. Nothing says “Easter Bunny” like carrots, so a pastel carrot cake would be the perfect thing to take to Easter brunch tomorrow!

Filed Under: recipe Tagged With: carrot cake, Easter, truvia, truvia baking blend

Carrot Cake Cupcakes

March 12, 2014 by Beeb 10 Comments

Carrot Cake Cupcakes

Compensation provided for this post.

Last month, I hosted a dinner at my house and wanted to bake a carrot cake, so I pulled out one of my favorite vintage cookbooks, Favorite Recipes of America: Desserts. This cookbook was published in 1968, and as far as I’m aware it’s not in print any more, but there are several used copies available on Amazon, which is cool! I love this cookbook and refer to its carrot cake recipe any time I make one. This cookbook compiled recipes from people all over the country, and this tasty recipe was submitted by Sharon A. Longaker, who won a blue ribbon at the Kentucky State Fair for her efforts. Because I wanted to make this recipe sugar free, I made a few adaptations to it, including the fact that I baked it as cupcakes rather than using a tube pan. This way, I was able to frost some cupcakes and leave the others plain.

 

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Carrot Cake Cupcakes
Author: Beeb Ashcroft - Recipe adapted from Sharon A. Longaker's carrot cake recipe originally published in "Favorite Recipes of America: Desserts"
Recipe type: Dessert
 
Sugar free carrot cake cupcakes, adapted from a classic recipe!
Ingredients
  • 1½ cups vegetable oil
  • ¾ cup Truvia Baking Blend
  • 4 egg yolks
  • 4 egg whites
  • 5 TBSP hot water
  • 2½ cups flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1½ cups grated raw carrot
  • 1 cup chopped walnuts
Instructions
  1. In a large bowl, cream oil and sugar together. Add egg yolks to the mixture one at a time, followed by the hot water. Add flour, baking powder, baking soda, cinnamon, cloves, and nutmeg, mixing thoroughly. In a separate bowl, beat the egg whites until soft peaks form, then fold into the cake batter.
  2. Place cupcake liners into two trays and preheat your oven to 350 degrees. Spoon batter into liners - an ice cream scoop works well for this - and fill liners with batter. Depending on the size desired, you can fill each cupcake liner ¼ to ⅔ of the way full. My first batch was slightly larger than the second, so my total yield was 23 cupcakes.
  3. Bake cupcakes until a toothpick tests clean in the center. I forgot to write down the time I took mine out at, but it was maybe 45 minutes - the original recipe calls for 60-70 minutes when baked in a 9" tube pan. I also goofed and baked them at 250 degrees for the first 20 minutes because I read the dial wrong! Bottom line, this recipe is resilient, so adapt it to suit your needs!
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Sugar Free Carrot Cake Cupcakes

Since this is a stout cake, I left half of the cupcakes plain so that they could be enjoyed almost like a muffin. Eaten plain, these cupcakes should be suitable for those with diabetes. This recipe was created 40 years before Truvia Baking Blend was invented, and it worked great – so it’s easy to adapt any classic recipe to work with Truvia. Try toasting one of of these cupcakes with butter – mmmm!

Carrot Cake Cupcake With Frosting

I used a traditional cream cheese frosting on the other half, for those who can consume sugar. The frosting recipe for this cake in the original cookbook calls for 3/4 of a margarine stick, 4oz cream cheese, 2 teaspoons of vanilla and 1 box of powdered sugar. Since my margarine was in a tub rather than stick – not to mention my powdered sugar being in a large bag rather than the standard small box this recipe called for – I just improvised and “Eyeballed it”, especially since I didn’t need as much frosting with only half the batch getting any. I used all the same ingredients in proportions that “Looked about right”, and it worked out great!

Do you use vintage cookbooks? Have you ever adapted one of the recipes?

Filed Under: Food, recipe Tagged With: baking, baking blend, carrot cake, carrot cake cupcakes, carrot cake recipe, cupcakes, recipes, sugar free, sugar free recipe, truvia, truvia baking blend, TruviaTM

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