March 16, 2011

tricolor treat

Since we boozed it up earlier and last year with the Irish sweets, this is more akin to spring and a cutesy representation of the Irish flag. I also thought that after several servings of stout with a side of corned beef, people's stomachs might want something light, if there is room for anything at all.

Carrot Cake, the Lighter Side

adapted from Cook's Country
Yield: 24 cupcakes, 1 9x13-inch cake or 1 8-inch two-tiered cake

2 1/2 C all-purpose flour
2 t baking powder
1 t baking soda
1 1/2 t ground cinnamon
1/2 t ground nutmeg
1/8 t ground cloves
1/2 t salt
2 large eggs
1/2 C vegetable oil
1 4-oz jar carrot baby food
1 C packed dark brown sugar
1 lb carrots, peeled and shredded

cream cheese frosting
1 8-oz package of Neufchatel cream cheese, softened
1 C marshmallow cream
1 1/2 t vanilla
1/4 C confectioners sugar

Preheat the oven to 350. Grease and line your 12 cup muffin pan, 9x13-inch pan or 2 8-inch round pans.
1. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl.
2. In a separate bowl mix the eggs, baby food and sugar until smooth and creamy. 3. Slowly add the oil to the egg mixture, while still mixing. Mix until thoroughly incorporated.
4. Add the flour mixture in two additions, mixing until nearly smooth. Fold in the carrots.
5. Spread the batter in the prepped pan and bake until a toothpick comes out almost clean, about 25-30 minutes. Cool completely before frosting.

cream cheese frosting

1. Beat together the cream cheese, marshmallow cream and vanilla. Add the sugar and mix till smooth.

Nutrition (per cupcake):  166cal, 7g fat, 202mg sod, 25g carb, 13g sugar, .5g fiber, 2g protein

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