Simply Organic Oil-Free Carrot Cake

If you read the brownie post, I have a family barbecue coming up tomorrow so I decided to bake some yummy treats for everyone. For the kids, I made some triple chocolate M&M brownies! For the adults, I made this delicious, organic carrot cake. To make the organic carrot cake, I focused on an oil-free cake to make it less heavy and “unhealthy”, but I didn’t want it to taste bad so I tried really hard to find the perfect recipe. I was wandering my local health food store and found Simply Organic’s Carrot Cake Mix and decided to give it a try. It worked magic – so delicious, perfect texture, and the perfect carrot-y taste! I had my mom taste-test it for me right out of the oven. To finish off the cake, I made a decadent, homemade vanilla buttercream frosting – yummm! However, I decided not to include it on top of the entire cake since some individuals don’t enjoy frosting on their cakes/cupcakes. So, I made a delicious batch on the side.

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The Recipe

Yields 8 – 10 servings

1 pouch of Simply Organic Carrot Cake Mix

1/2 cup water

2 eggs

1 cup shredded carrots (~ 3 large carrots)

1/2 cup softened butter (~ 1 butter stick)

2 – 3 cups sugar (powdered)

1/4 tsp salt

1/2 tbsp vanilla extract

2 tbsp milk

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Directions

1. Preheat the oven to 350 F. In the meantime, pour the carrot cake mix into a mixing bowl.

2. Add the eggs, water, and shredded carrots into the bowl.

3. Mix thoroughly.

4. Spray your pan or oven-friendly container with PAM. Pour the batter into the pan and allow it to evenly spread out, which it will do by itself just give it a few minutes. The recommended pan size is 8″ x 8″.

5. Bake for ~ 45 minutes and check that the center of the cake is completely baked with a toothpick.

6. Let the cake cool for about 30 minutes and then use a knife to carefully turn over the cake onto your serving dish.

7. As the cake is cooling, make the buttercream frosting if you want to include it. Mix the butter and sugar together in a bowl for about 10 minutes and then add the milk, salt, and vanilla extract. Mix thoroughly using an electric mixer (I used my mom’s blender/mixer). Mine turned out a little watery since the butter had melted so I put it in the fridge for about 15 minutes and then spread across the cake. Add more sugar to make it sweeter and stiffer, and more milk to make it thinner.

8. After the cake is completely cooled, frost it carefully and then refrigerate for about 15 minutes to harden. Leave in the refrigerator covered if not going to eat right away.

One comment on “Simply Organic Oil-Free Carrot Cake

  1. Pingback: Today’s Food Adventures | foodwithmalvi

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