Carrot Cake

Did try a new carrot cake recipe that has more fruit and is less calories, less sugar.

As I thought this would be great, it was drier and not as tasty, the first day. But today it did taste more moist, maybe because I put the cake into a plastic container and that gave it some time to moisten up over night. It also tasted better. I looked at a couple of recipes and decided to add the prunes and an apple, these are put into a food processor with some boiling water and pureed. Sounded very good, but just didn't give me the flavor I wanted, so back to the old.

I haven't baked a carrot cake in a long time and thought maybe the kiddies would like to remember what it taste like.

Anyway, here is the recipe I really do like. If Anne Cerny from 1974 who lived in Houston, during that time remembers me, this is still the best recipe I have tasted. Others are close but I really like this one. Thanks!

Carrot Cake

2 cups sugar

2 cups flour

2 teaspoons soda

2 teaspoons cinnamon (I only use 1 teaspoon)

1/2 teaspoon ground cloves

1 1/2 teaspoon salt (I only use 1 teaspoon, sometimes I don't add the salt)

3 eggs, beaten

1/2 cup vegetable oil

small can crused pineapple, plus juice

1 - 10 ounce package of coconut (I only use 1 cup)

2 cups grated carrots

1 cup nuts (opt.)

Mix all ingredients well. Grease and flour 9x13 inch pan. Place mixture into pan and bake at 350 degrees for about 35 minutes.

Also will put on the other recipe as you can decide which one you might prefer.

Carrot cake #2

1 cup pitted prunes

6 tablespoons hot water

1 apple, cut into quarters

2 1/4 cups sifted all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

2 larges eggs

2 egg whites

1 1/2 cup sugar

1/3 cup vegetable oil

2 cups grated carrots

8 ounce can of crush pineapple, thoroughly drained

1 cup coconut

Frosting

8 ounce package Neufchatel cheese (reduced-fat cream cheese)

1 cup marshallow cream

1/2 teaspoon lemon juice

To make cake: Preheat oven to 350 degrees. Spray a 9x13 inch pan with non-stick cooking spray. In a food processor, combine prunes, apple and hot water, process until smooth. Set aside. In a medium bowl, whisk foul, cinnamon, baking powder, baking soda, and salt. In a large bowl, whisk together eggs, egg whites, sugar, oil and the reserved prune mixture. Add the flour mixture to the egg mixture and stir with a rubber spatula until blended. Stir in carrots, pineapple and coconut. Put into the prepared baking pan. Bake for 35-40 minutes, or until cake tester inserted in the center comes out clean.

To make frosting: In a mixing bowl, combine Neufchatel cheese, marshmallow cream, and lemon juice; beat with an electric mixer until smooth and creamy. Frost cake.