Vitamin A enhances your baby’s cell and nerve development.
MAKES ONE 9 X 13-INCH CAKE; SERVES 12
WHEN your sweet tooth calls, head to the kitchen to bake this delicious cake. Frost it for a celebration or keep it simple for a family dessert or snack. Some grocery stores have salad bars that carry grated carrots, which makes the cake a cinch to make. An equal amount of all-purpose flour can be substituted for the whole wheat flour. Gluten-free? Use an equal amount of gluten-free all-purpose flour.
Cooking spray
¾ cup all-purpose flour, plus more for pan
¾ cup whole wheat flour
2 teaspoons baking soda
1½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
¾ cup canola oil
4 large eggs
1 cup granulated sugar
2 cups grated carrot (about 4 large carrots)
1 (8-ounce) can crushed pineapple, drained
½ cup chopped walnuts or pecans
1 (8-ounce) package cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 tablespoon pure vanilla extract
3 cups confectioners’ sugar
• Preheat the oven to 350°F. Lightly spray with cooking spray and flour a 9 x 13 x 2-inch baking pan.
• In a large bowl, combine the flours, baking soda, baking powder, cinnamon, and salt, stir, and set aside.
• In a separate large bowl, combine the canola oil and eggs and beat with an electric mixer on medium speed for 3 minutes. Add the granulated sugar and beat for another 3 minutes. Add the flour mixture in three batches, beating on low speed and scraping the sides of the bowl after each addition. Mix just until the flour is absorbed. With a rubber spatula, fold in the carrot, pineapple, and walnuts until evenly distributed.
• Fill the baking pan with the batter and tap gently to release any air bubbles. Bake for about 45 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let stand for 5 minutes, then invert onto a wire rack. Let cool completely.
• Prepare the frosting: Combine the cream cheese and butter in a large bowl and beat with an electric mixer on medium speed for 2 minutes, or until creamy. Add the vanilla and 1½ cups of the confectioners’ sugar and beat for 1 minute longer, scraping down the sides of the bowl as necessary. Add the remaining 1½ cups of the confectioners’ sugar and beat until the frosting is smooth and creamy. If the frosting is too thin to spread, add a bit more confectioners’ sugar. If it is too thick, thin it with 1 teaspoon of water at a time.
One twelfth of the cake: Calories: 309 cals; Protein: 5 g; Carbohydrates: 32 g; Fat: 19 g; Fiber: 2 g; Sodium: 315 mg; Vitamin A: 3,490 IU; Manganese: 0.6 mg; Selenium: 13 mcg; 2 CARBS
3 tablespoons (one twelfth) of the frosting: Calories: 197 cals; Protein: 1 g; Carbohydrates: 26 g; Fat: 10 g; Fiber: 0 g; Sodium: 60 mg; 2 CARBS