[2 SP per Serving] We have been looking for a cake for our little girl to smash next month. I may have found it in this cake. I'll be making this cake this weekend to see if my daughter will like it!
Information
Ingredients
| 1¾ cup |
whole wheat flour |
19 SP |
| 3 tsp |
baking powder |
0 SP |
| 1 tsp |
ground nutmeg |
0 SP |
| 1 tsp |
ground cinnamon |
0 SP |
| ¾ cup |
dates, stones removed and finely chopped |
0 SP |
| ½ cup |
golden seedless raisins |
9 SP |
| 1 cup |
carrots, shredded |
0 SP |
| 2 Tbsp |
fat-free skim milk |
0 SP |
| 2 large |
eggs, lightly beaten |
0 SP |
| ½ cup |
regular soft tofu, to replace butter or margarine |
0 SP |
Instructions
- Preheat oven to 300°. Lightly grease an 8" round cake tin (or muffin tins) and line the bottom with baking paper.
- Sift the flour, baking powder and ground spices together. Give it a good stir to make sure it’s evenly combined. Stir through the dates.
- Combine the tofu, raisins, carrot and milk. Add to the dry ingredients and mix gently until evenly combined. You should have a very thick mixture. Add the eggs and give it a good stir.
- Spoon into the prepared tin and bake in the oven for 45 – 60 minutes (about 30 mins for cupcakes) until done when tested with a skewer.
- Remove from the oven and allow to cool for 5 minutes, then turn onto a wire rack, removing the baking paper, to cool completely.
- (optional) Decorate with whipped cream is a great frosting if you’re using this for a smash cake. It can be tinted to any colour and is much better for your baby then buttercream or fondant.
Notes
- This recipe has been highly modified from the original to a point that it is almost unrecognizable.
- This recipe does not include any points for the topping.
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