MOIST CARROTS & BEETS CAKE WITH CREAM CHEESE FROSTING | BAHAMIAN COOKING

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with added flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

In a mixing bowl, combine 1/2 cup vegetable oil, 2 tablespoons I Can't Believe It's Not Butter, 2/3 cup brown sugar, and 2/3 cup white sugar until creamy.

Add 3 eggs one at a time, mixing after each addition until fully incorporated.

In a separate bowl, combine 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger, sifting to avoid lumps.

Add 3 teaspoons vanilla extract and 1/2 cup Carnation evaporated milk to the wet mixture and mix well.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in 1 cup grated beets and 1 1/2 cups grated carrots until evenly distributed.

Pour the batter into a prepared cake pan and bake at 325°F for 1 hour and 20-30 minutes, checking periodically.

Allow the cake to cool before removing from the pan.

For the frosting, mix 1/2 cup Philadelphia cream cheese, 1 teaspoon I Can't Believe It's Not Butter, and 1/3 cup white sugar until smooth, then spread on top of the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens