Tuesday, September 22, 2009

Fruit + Veggies = ?

It seems these days we are always hearing messages whether it be in print, on tv, or from your doctor that we should be meeting our quota of daily fruits and veggies. (Find out how many you really need here) For me, it’s never been a big deal, because thankfully fruits and veggies are always welcome on my plate! There is never really a meal that I eat that doesn’t have some type of produce.(Either fresh, frozen, or canned.) But for others who can’t down broccoli, or moms that have picky kids, you need to find recipes that can “sneak” produce in foods in unlikely ways. Today’s recipe contains one veggie and two fruits, so if you eat a slice (which is not hard to do!), you’ll knock off some out your daily fruit & veggie quota.

Carrot Cake With Cream Cheese Frosting


Makes: 16 slices



  • 2 c cake flour
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, room temp
  • 2 egg whites, room temp
  • 1/2 c granulated sugar (or Splenda if you prefer)
  • 1/2 c apple butter (I used 1 jar of carrot baby food instead)
  • 1/4 c canola oil
  • 1 (8 oz) can crushed pineapple, drained
  • 2 carrots, coarsely shredded (about 1 1/2 c)


  • 1 (8 oz) package fat-free cream cheese, at room temp
  • 1 1/2 c confectioner’s sugar
  • 1/4 c plain reduced-fat (2%) Greek yogurt (I used Yoplait Thick and Creamy Cinnamon Roll yogurt instead)
  • 3/4 tsp vanilla extract
  • 1/4 cup walnuts, chopped (nuts are optional)


  • Preheat oven to 350 F. Spray 2 8-inch cake pans with nonstick spray.
  • Whisk together flour, cinnamon, baking powder, baking soda, and salt in medium bowl—set aside. With an electric mixer, beat the eggs and egg whites on high for about 2 minutes, or until thickened. Gradually add the granulated sugar, beating until light and fluffy. Reduce the speed to low. Add the flour mixture and beat until just blended. Stir in the pineapple, carrots, and raisins.
  • Divide the batter evenly between the pans. Bake until toothpick inserted into center comes out clean, about 35 minutes. Let pan cool on racks completely.
  • To make frosting, with an electric mixer on high speed. Beat the frosting ingredients in a medium bowl until smooth, about 1 minute.
  • Place 1 cake layer, rounded side down, on a serving plate. With a narrow metal spatula, spread 1/2 c frosting over the layer. Top with remaining layer, rounded side up. Spread the remaining frosting over the top and sides of the cake. Sprinkle walnuts on the top of the cake.

[[Recipe adapted from here.]]

Carrot cake has to be one of my favorite cakes out there! I think my mom may have passed her love of it on to me—but I’m not complaining! What is your favorite cake to eat? Or are you just a frosting eater? Any super recipes?


Kris said...

love my fruits and veggies too!

Jenny said...

I definitely wouldn't hate getting in my fruits and veggies through that cake :)

Erica said...

hahah too cute- veggies in cake form ;) Love it! I am like you- I probably get 4x's the requirement!

Krista said...

I'm not a big cake fan, but carrot cake sure is a good one! I'm moe likely to get into the frosting...unless it's that really sweet stuff!

Anonymous said...

I do try and get my 5 a day.


Anonymous said...

this cracks me up! Want your daily quota of fruits and veggies? Eat cake! :D

brandi said...

i'd like to get in some veggies in cake form :)

I love a good carrot cake and my grandmother's scratch made chocolate cake + icing is pretty hard to beat.

Kim said...

I really enjoy carrot cake and think it is perfect for this time of year. I think the Paula Deen Milky Way cake is my new favorite, but just plain old chocolate cake is top dog for me.