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Tuesday, November 6, 2012

Cakelike carrot bread with frosting but not all the guilt

frosted carrot cake image from the Web

My favorite cake is carrot cake, and my sweet pal Karen Cluppert made one for my birthday Saturday. It tasted good, especially baked with the love of a friend who would go to the trouble to make it! Below is the recipe that Karen adapted to be less guilt-producing than most carrot cakes. 

Karen says: "This is really carrot bread, so it's a little heavier than a cake might be. And I substituted olive oil and a little coconut oil for the vegetable oil. The vegetable oil recipe is delicious."

Karen's Cakelike Carrot Bread

3/4 c. vegetable oil (can substitute olive oil & a little coconut oil)
1 cup sugar
1/2 t salt
2 eggs
1 1/2 c. flour
1 t baking soda
1 or 2 T. cinnamon
1 t. baking powder
1 c. grated carrots
1/2 cup nuts
Optional: add raisins or dried cranberries
Grease loaf pan. Bake at 350 degrees for 45 min to 1 hour.

Cream Cheese Frosting
1 package cream cheese
1 T. butter
2 c. powdered sugar
1 tsp. vanilla

Gail's Tip: To serve, cut pieces very thin, about one-half inch. Tastes best that way.


  1. You've got it all wrong. To serve, cut in half. Save half for yourself. Cut the other half in very thin, about one-half inch slices for your friends and family. -Karen

    1. I'll do that, Ms. Cluppert! ha!

      PS I noted that you mentioned to me that this carrot bread is far from guilt-free, just delicious. I agree with the delicious part but still think it must be lower-calorie than regular carrot cake. Maybe some smart kitchen chemist can analyze the recipe and let me know. If it's really a "naughty" recipe, I'll change my headline for the blog post!

  2. If it contains oil, sugar and flour ... it's probably naughty. That's why it tastes good. If it was baked kale, spinach, apples and flax seed we could probably consider that "healthy", ain'a hey?-Karen