14 Carrot Cake

 This is a recipe that I was fascinated to try. A recipe originally published in the

The Los Angeles Times

Thu, Aug 22, 1974 ·Page 132

https://www.newspapers.com/article/the-los-angeles-times/43285880/

I loved the fact that it did not contain any dairy but moreover, no shortening! For my first run at it on 08/30/2025, I used an oblong pan, 9 in x 13 in.

Carrot Cake Cookies

 

Cookies:

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 12 tablespoons unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots (about 3 carrots)
• 1/2 cup chopped pecans
• 1/2 cup golden raisins

  Instructions

  1. Preheat your oven to 375 F, line two baking sheets with parchment paper, and set aside.
  2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, salt, baking soda, baking powder, and cinnamon.
  3. Cut the softened butter into tablespoons and drop them into the mixing bowl while mixing at low speed. Mix for 1-2 minutes until the butter is incorporated and the mixture looks like wet sand.
  4. While the mixer is running, add the egg, and vanilla. Stir until just combined and no more. If the mixture looks a bit dry at this point, don't worry. It will come together. Scrape the sides of the bowl if needed.
  5. Add the grated carrots, chopped pecans, and raisins. Stir the mixture at low speed or use a wooden spoon to stir by hand to incorporate the ingredients into the dough.
  6. Use a medium cookie scoop to portion out the dough. You will need to bake in batches and leave at least 2 inches of room between each cookie for baking.
  7. Bake the cookies for 12-15 minutes until the edges are just golden brown. If baking 2 pans at once, rotate the pans halfway through the cooking time.
  8. Once the cookies are baked, remove them from the oven and allow them to rest on the cookie sheet for at least 5 minutes to set. If you try to move them too soon, they'll fall apart! Bake additional sheets as needed until all the cookies are baked.
  9. Carefully transfer the cookies to a wire rack to cool.
  10. I'm using store-bought cream cheese frosting because it has no milk in it.

Pumpkin-Carrot Cake

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 large egg + 1 egg white
1/2 cup packed brown sugar
1/2 cup canned pumpkin puree
3 tbsp vegetable oil
1 tbsp grated orange rind
3/4 cup raisins
1/2 cup grated carrot
1/3 cup dried cranberries
baking spray
2 tbsp coarsely chopped walnuts

Preheat oven to 350 degrees. Spray an 8 inch square baking pan with baking spray.

Sift together first 6 dry ings into a bowl. In a second bowl, add egg+white and beat with a mixer for 30 seconds. Add brown sugar, pumpkin, oil and orange rind. Beat until well blended. Add dry ings to wet, stirring until just moist. Then stir in raisins, carrot and cranberries. Spoon batter into a 8 inch square baling pan. Sprinkle with chipped walnuts.

Bake at 350 for 25 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Cool before frosting.

*The original recipe is from Cooking Light on Health.com and can be found here

Healthy Morning Muffins

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cup packed brown sugar (either golden or dark works fine)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon coarse Kosher salt

1 cup old-fashioned rolled oats

1/2 cup raisins, plumped in warm water (either golden or regular works fine)

3 tablespoons canola oil

1 large egg

1/3 cup soy milk

4 medium carrots, shredded

1 medium ripe banana, mashed

Directions:

Preheat oven to 400 degrees.

Instead of coating a 12-cup muffin pan with cooking spray, I used silicone muffin cups.

The first thing I did was cut the tops off the four carrots then shredded them in my food processor.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add egg and beat,  then add soy milk, carrots, and mashed banana and stir until blended.

Using a teaspoon, divide mixture evenly into each muffin cup.

Bake until a toothpick comes out clean, about 23-25 minutes. 

Source: Martha Stewart's Everyday Food Magazine, January 2010