Healthier Thanksgiving: Carrot Pistachio Cake and Cupcake

Carrot cakes are delicious and could potentially be a great Thanksgiving dessert. An alternative for pumpkin pies. This recipe has a nice twist....

Carrot Pistachio Cake and Cupcake

Servings: 12 portions

• 3 cups unbleached all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup dark brown sugar
• 1 tablespoon baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon fresh-grated nutmeg
• 1/2 teaspoon allspice
• 3 cups grated carrots
• 1 1/2 cups chopped dried apricots
• 1 1/2 cups chopped pistachios
• 4 large organic eggs
• 1 1/2 cups olive oil
• 1/2 cup organic milk
• 2 tablespoons pure vanilla extract

Make the batter: Heat oven to 350°F. Butter two 8-inch round cake pans and line an 8-cup muffin pan and set aside. Combine the flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice in a large bowl. Toss the carrots, apricots, and nuts in the flour mixture and set aside. Whisk together the eggs, olive oil, milk, and vanilla in a medium bowl and add to the flour mixture. Stir until just combined. Transfer 3 cups of batter to each cake pan and 1/4 cup batter to each cupcake liner. Bake the cakes until a toothpick inserted in center comes out clean - about 40 minutes for cakes and 20 minutes for cupcakes. Cool cakes in the pans on a wire rack for 20 minutes. Release cakes from pans and cool completely on the rack. If freezing, skip to Step 2. Frost with your favorite icing.

To freeze: Double-wrap the cake layers in plastic wrap or place each one in a large resealable plastic bag, removing excess air. Place cupcakes in a plastic container with an airtight lid and freeze for up to 2 months.

Buttercream will freeze without making the cupcakes soggy, but if you prefer egg-white-based or cream-cheese icings, freeze layers separately, make the icing fresh, and frost the layers after they thaw.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 488
Total Fat: 28 g
Saturated Fat: g
Cholesterol: 53 mg
Sodium: 524 mg
Carbohydrates: 54 g
Fiber: 4 g
Protein: 7 g

Source: Daily Green