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Servings:
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4
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Author Notes:
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This carrot cake is full of fiber and flavor and is lightly sweetened with pineapple, coconut, currants, and nuts. Cream cheese frosting is traditional with carrot cake, but for a change, this recipe calls for a lemon glaze.
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Ingredients:
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Carrot Cakes:
1 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg
2 tablespoons oil
3/4 cup buttermilk
3/4 cup grated carrots
1/4 cup crushed pineapple, well drained
1/4 cup unsweetened shredded coconut
1/3 cup coarsely chopped nuts
1/4 cup currants
Lemon Glaze:
1 cup powdered (confectioner's) sugar
3 tablespoons lemon juice
zest from 1 lemon
2 tablespoons chopped toasted walnuts or almond slices, for garnish
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Instructions:
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Preheat the toaster oven to 325° F.
To make the cake:
Mix the flour, sugar, baking soda, and cinnamon together in a large mixing bowl. In a separate small bowl, whisk together the egg, oil, and buttermilk. Blend the liquid ingredients into the dry and stir just until mixed. Add the carrots, pineapple, coconut, nuts, and currants, and stir just until mixed in. Divide the batter among 4 mini Bundt cake pans (or smaller individual sized pans). Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
To make the lemon glaze:
While the cakes are baking, mix the powdered sugar lemon juice, and lemon zest together in a small bowl. Cover a cake rack with a tea towel or foil. When the cakes have finished baking, remove them from the toaster oven and allow them to cool in their pans. When they have cooled, pop them out of the pans and set them on the prepared rack. Drizzle the glaze evenly over the cakes. Allow the glaze to harden, about 5 minutes, then serve topped with the walnuts.
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