Two much joy

Two dear friends selected me to participate in a recipe exchange, requiring me to come up with not just 20, but 40 friends' emails to spread the joy.

After a day emptying out my brain to meet a deadline, this was a fun diversion this evening. Thought I'd share the recipe here. (Day 29 ... how many joyful reflections this month have centered around edibles?)

Nancy's Carrot Cake 

1 cup unbleached flour

3/4 cup whole wheat flour

1/4 cup wheat germ

1 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

2 cups brown sugar

1/2 cup vegetable oil

1 cup nonfat yogurt

3 eggs

1 cup crushed pineapple, well drained

2-1/2 cups finely grated carrots

1 cup shredded coconut

1 cup dried cherries

1 cup chopped walnuts or pecans

Beat sugar, oil, yogurt and eggs together in mixing bowl. Stir together remaining dry ingredients in second mixing bowl, and gradually add to wet ingredients. Fold in remaining ingredients. 

Pour into greased 9 x 13 inch baking dish. Bake at 350 for 1 hour or until tester comes out clean. Cool, then frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 8-oz pkg cream cheese (or Neufchatel), softened

1 stick butter, softened

2 tsp pure vanilla extract

4 cups sifted confectioners sugar

Beat cream cheese, butter and vanilla together in large mixing bowl. Gradually add confectioners sugar, beating until smooth.

This is a very easy, super yummy recipe with a few redeeming health-ful qualities thanks to a few modifications. I gave this as a bottomless cake gift to a carrot cake-loving friend one year - purchased a 9 x 13 baking dish and made the cake and put a card on the bottom with instructions for re-filling (asking 24 hours notice). I've refilled the dish a few times.

 

Enjoy!