If you want healthy dessert recipes a good place to start is with this healthy carrot cake. This cake fits the description of both sweet and healthier.
13ouncescanned pineapple, crushed, in pineapple juice
3cupscarrots, grated
1/2cupalmonds, chopped
1/2cupraisins
3cupswhole wheat flour
2tablespoonsbaking powder
1teaspoonbaking soda
1 1/2teaspoonscinnamon
1teaspoonground ginger
1/2teaspoonallspice, optional
1teaspoonsalt
1 1/2cupswheat bran
2/3cupvegetable oil
4eggs
2teaspoonsvanilla
1cupbrown sugar
1cupbuttermilk
Pineapple Glaze:
1/4cuppineapple juice, (from the drained can of pineapple)
2 1/2cups icing sugar, sifted
Instructions
Preheat the oven to 350°F.
Position the oven rack in the lower third of the oven. Generously spray or oil a 10 inch bundt pan. Turn the pan upside down to drain the excess.
Drain and save the juice from the pineapple. Press to remove as much juice as possible. Grate the carrots using a food processor or grater. Measure out 3 cups of carrots.
Chop the nuts and toast them in the oven until they are lightly browned, stirring part way through. Watch them closely as nuts can easily burn.
Measure out the raisins. Place the flour in a large bowl. Sprinkle the flour with the baking powder, baking soda, spices and salt. Add the bran and stir until blended. Make a large well in the center.
Combine the oil, eggs and vanilla in a medium bowl. Whisk or beat together. Gradually beat in the sugar. Beat until thick and no lumps of sugar remain. Beat in the buttermilk and 1/4 cup of the reserved pineapple juice. Pour this mixture into the well in the flour mixture. Stir just until all the ingredients are moist. It will be thick. Sprinkle with the pineapple and stir in. Follow with the nuts and raisins. Gradually stir in the carrots until evenly distributed.
Scrape the mixture into the bundt pan and spread the top as best you can. To remove air pockets, bang the pan on the counter 10 times.
Bake for 70 minutes until the cake bounces back when lightly touched on the top. Place on a baking rack to cool for 15 minutes. Run the point of a small knife between the pan and cake, all around the edges. Pick up the pan and vigorously shake until you can feel the cake moving. Turn the cake onto the rack to cool completely before you serve it.
To Make the Pineapple Glaze:
For a glaze, pour 1/4 cup reserved pineapple juice into a small mixer bowl. While beating on low, gradually beat in the icing sugar. You want a thick, but pourable glaze.
Drizzle a spoonful over a small section of the cake. If it runs off quickly, beat in a little more icing sugar. If it is too thick, thin with more juice. Slowly drizzle the glaze over the entire cake.