Showing posts with label Moist. Show all posts
Showing posts with label Moist. Show all posts

A Delicious Moist Carrot Bundt Cake For All Occasions is from other source and this blog just to republish with same information about A Delicious Moist Carrot Bundt Cake For All Occasions , if you are the owner from this article feel free to cantact me



Looking for a tasty dessert to impress your family, friends, or co-workers? Stun them with this carrot cake that is lower in fat than most carrot cakes. Baked in a Bundt pan, this cake makes a beautiful presentation that is sure to impress even your harshest critics! And the cream cheese frosting is a combination of low-fat and regular cream cheese allowing you to cut back even more on fat and calories. Tasty, lovely, and lower in fat--what a combination!


MOIST CARROT BUNDT CAKE
1 1/3 cups granulated sugar
1/2 cup packed light brown sugar
1 cup unsweetened applesauce
1/2 cup canola oil
2 eggs
2 egg whites
2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
2 cups shredded carrots
1 can (8-oz) unsweetened crushed pineapple, drained
1/2 cup golden raisins
1/2 cup finely chopped walnuts


FROSTING:
5 ounces reduced-fat cream cheese
1 pkg (3-oz) cream cheese, softened
1 tsp vanilla extract
2 cups confectioners' sugar
1/4 cup finely chopped toasted walnuts


Preheat oven to 350 degrees.


In a large mixing bowl, beat the sugars, applesauce, oil, eggs including egg whites, and vanilla until well blended.

In another bowl, combine the flour, baking powder, cinnamon, salt, and baking soda. After combined, beat into the sugar mixture until well blended. Stir in the carrots, pineapple, raisins, and walnuts. Coat a 10-inch Bundt pan with nonstick cooking spray and transfer batter into pan. Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes before removing from pan. Cool completely on a wire rack.

To make the frosting: In a large mixing bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost the entire cake (this is not a drizzle-type frosting). Sprinkle with the toasted walnut pieces. Store cake in refrigerator.


Yield: 16 servings. Per serving: 406 calories, 15 g fat, 64 g carbs, 6 g protein


Enjoy!



Find more dessert recipes at http://www.ladybugssweettreats.blogspot.com

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The Best Moist Chocolate Cake method! is from other source and this blog just to republish with same information about The Best Moist Chocolate Cake method! , if you are the owner from this article feel free to cantact me


From my mother's recipe to make the most delicious moist chocolaty-cake for years, and you'll ever have it when read this article. She says the secret ingredients are the pudding mix and the sour cream - so don't scrimp on those! Enjoy!


1 (18 1/2 ounce) box Duncan Hines moist deluxe devil's food cake mix


3 1/2 oz instant chocolate pudding mix


1/2 cup chocolate chips


4 eggs


3/4 cup vegetable oil


1 1/2 cups sour cream


3/4 cup Kahlua


4 tablespoons powdered sugar


3/4 cup chopped walnuts, divided


 


Preheat oven to 350 degrees.


Grease or Butter Bundt Pan


Mix all ingredients well in a large bowl.


Pour into a greased, 12-cup bundt pan Add 12 walnuts to top of cake and bake until a toothpick inserted in the middle comes out with crumbs clinging to it - about 45 minutes.


Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.

YUMMY!

 


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