Lemon Glazed 24 Karat Cake

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* Exported from MasterCook *

 

Lemon Glazed 24 Karat Cake

 

Recipe By :Fran Costigan - Great Good Desserts Naturally! Secrets of

Sensational Sin-Free Sweets

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup raisins

1/3 cup orange juice

1 cup whole wheat pastry flour

1 cup unbleached white flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

2 teaspoons cinnamon powder

1/2 teaspoon ground mace or nutmeg

1/2 teaspoon ground cloves

1/4 cup canola oil

1 cup plus 2 tablespoons maple syrup

1/2 cup vanilla soymilk

2 tablespoons orange juice -- reserved from soaking raisins

1 1/2 teaspoons orange extract

1/2 teaspoon vanilla extract

2 cups shredded carrots -- packed

Garnish: 1/2 cup chopped nuts,

unsweetened coconut, 8 to 10 whole nuts

 

This crown jewel of carrot cakes is moist, light, and spiced just right. This

is not an old-fashioned, heavy, oil-laden cake. In fact, it is a frequently

requested wedding cake. A food processor makes fast work of grating carrots,

but a hand grater is fine, too. Toast a slice of plain cake for a nice change

of pace. Don't be put off by the long ingredient list; this is an easy cake to

make.

Preheat oven to 350F. Assemble two 8-inch pans oiled and bottoms lined with

parchment paper and wire cooling racks. Serve with Dreamy Lemon Cream.

Put raisins into a small bowl, cover with orange juice and set aside to plump

for 5 to 10 minutes. Drain the raisins, reserving the juice.

Sift dry ingredients into a large bowl: flours, baking powder, baking soda,

salt, and spices. Stir with a wire whisk to mix.

In another bowl, mix the wet ingredients: oil, maple syrup, soymilk, orange

juice and extracts, with a wire whisk until foamy.

Pour wet ingredients into dry ingredients and mix until batter is smooth. Stir

grated carrots and drained raisins into the batter with a rubber spatula.

Spread batter into the prepared cake pans dividing evenly and smoothing the

tops. Bake cakes on center rack of the preheated oven 30 to 35 minutes or until

cakes are golden brown and spring back at their center when lightly touched. A

cake tester inserted in center of cake removes clean.

Place cake pans on wire racks too cool 10 minutes, then use a dinner knife to

release cake from sides of pan. Turn layers out of pans onto wire racks; cool

completely. Wrap each layer tightly in plastic wrap and refrigerate before

assembling the cake.

 

 

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Per serving: 109 Calories (kcal); 7g Total Fat; (55% calories from fat); 1g

Protein; 12g Carbohydrate; 0mg Cholesterol; 348mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0