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This is a discussion on Cake Recipie from What to Expect the First Year book. within the Fit Moms Pregnancy and Postpartum forums, part of the Cathe Friedrich Fitness Forums category;; Hi all. Does anyone have the "What to Expect the First Year" book who would be willing to post the ...
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Does anyone have the "What to Expect the First Year" book who would be willing to post the Carrot Cake recipie? I do not have the book, but would like to consider this cake for my DD's first birthday, which I have read a lot about.
Thanks in advance.
My cousin gave me the book a couple of months ago. I will share the recipe with you. It looks delicious...I love carrot cake and this recipe looks like a winner to me. Enjoy! Happy First Birthday to your daughter!
Here's the recipe from the "What to Expect the First Year" book by Eisenberg, Murkoff, and Hathaway:
FIRST BIRTHDAY CAKE
Makes 1 double layer 9-in. square cake
2 1/2 cups thinly sliced carrots
2 1/2 cups apple juice concentrate (you will use slightly less than this)
1 1/2 cups raisins
Vegetable cooking spray
2 cups whole wheat flour
1/2 cup wheat germ
2 tablespoons low-sodium baking powder
1 tablespoon ground cinnamon
1/4 cup vegetable oil
2 whole eggs
4 egg whites
1 tablespoon vanilla extract
3/4 cup unsweetened applesauce
Cream Cheese Frosting (recipe follows)
1. Combine the carrots with 1 cup, plus 2 tablespoons of the juice concentrate in a medium size sauce pan. Bring to a boil, then lower heat and simmer, covered, until carrots are tender, 15-20 minutes. Puree in a blender or food processor until smooth. Add the raisins and process until finely chopped. Let mixture cool.
2. Preheat the oven to 350 degrees F. Line two 9-inch square cake pans with waxed paper and spray the paper with vegetable cooking spray.
3. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and apple sauce. Pour the batter into the prepared cake pans.
4. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING
1/2 cup apple juice concentrate
1 pound light cream cheese
2 teaspoons vanilla extract
1/2 cup finely chopped raisins
1 1/2 teaspoons unflavored gelatin
1. Set aside 2 tablespoons of the juice concentrate.
2 Process the remaining juice concentrate, cream cheese, vanill, and raisins in a blender or food processor until smooth. Transfer to a mixing bowl.
3. Stir the gelatin into the 2 tablespoons juice concentrate in a small saucepan; let stand 1 minute to soften. Heat to boiling & stir to dissolve gelatin.
4. Beat the gelatin mixture into the cream cheese mixture until well blended. Regrigerate just until the frosting begins to set, about 30-60 minutes. Frost the cake.
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