James Ormsby's Whole-Wheat Carrot Cake
Source of Recipe
San Fransisco Chronicle
Recipe Introduction
James Ormsby, chef at the new Jack Falstaff restaurant in San Francisco, uses organic red carrots in this cake, but conventional orange carrots work, too. Incorporating whole-wheat flour, walnuts, carrots, canola oil and fruit, it's about as wholesome as cake gets. Ormsby puts a cream cheese frosting on it, but a dusting of powdered sugar in place of the frosting saves time and calories. A dollop of whipped cream would be a good alternative.
List of Ingredients
1 cup whole-wheat pastry flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 cups peeled and grated carrots
4 large eggs
1/2 cup canola oil
2 teaspoons pure vanilla
1 cup (8 ounces) canned crushed pineapple in juice (not heavy syrup)
1/2 cup chopped toasted walnuts
Powdered sugar, for garnish
Recipe
Preheat oven to 350°. Grease a 9 x 3-inch round cake pan and line the bottom with parchment paper.
Combine the flour, sugars, salt, cinnamon, baking powder and baking soda in a bowl. Stir until well blended.
Combine the carrots, eggs, oil and vanilla in a large bowl. Whisk well, then whisk in the pineapple and walnuts. Add the dry ingredients to the liquid ingredients and stir just to blend.
Pour the batter into the prepared cake pan and bake in the center of the oven for 55 to 60 minutes, until the top feels firm and a toothpick inserted in the center comes out clean.
Cool in the pan on a rack. Remove cake from the pan and dust the top with sifted powdered sugar just before serving.
Yields one 9-inch cake; serves 8
PER SERVING: 365 calories, 6 g protein, 41 g carbohydrate, 21 g fat (2 g saturated), 106 mg cholesterol, 515 mg sodium, 2 g fiber.
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