Chocolate Chip Carrot Cake with Orange Cream Cheese Frosting

This carrot cake has undergone a number of changes over 15 (!) years, to become a delightfully quirky take on a classic dessert - and one that significantly cuts saturated fat and calories (though still - eat with moderation!) while dramatically increasing nutritional content. At a recent writing retreat, my fellow writers loved it enough to demand a second cake over the weekend!

2 cups whole wheat pastry flour 1 cup sugar (light brown – raw sugar) 1.5 tsp cinnamon 1.5 tsp allspice 1 tsp baking soda 1.5 tsp baking powder 1/2 tsp salt 4-5 large carrots, grated (at least 3 cups!) 1 tsp vanilla 1 cup canola oil 4 eggs, lightly beaten 1/2 cup golden raisins 1/2 cup dried cranberries, blueberries or raisins 1 cup semi-sweet chocolate chips 8 oz Frosting Neufchatel cream cheese or soy "cream cheese" 2 Tbs frozen orange juice concentrate 2 cups powdered sugar 1  Mix dry ingredients in large bowl (flour through salt). 2  Stir wet ingredients into dry ingredients. (To increase fluffiness, you can beat the egg whites separately until they are stiff, slowly add the yolks, and then fold into entire mixture). 3  Add dried fruit and chocolate chips. 4  Bake in oiled and floured 9x9 pan for about 50 minutes at 325 degrees.  After cooling, sift the powdered sugar into a bowl.  Beat powdered sugar, Neufchatel cheese, and orange juice.  This will make a runnier frosting than you may be used to, but it is delicious!  Servings: 15 Nutrition Information generated using Living Cookbook Nutrition Facts Serving size: 1/15 of a recipe (4.2 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 399.71 Calories From Fat (56%) 222.97 % Daily Value Total Fat 25.7g 40% Saturated Fat 6.02g 30% Cholesterol 67.89mg 23% Sodium 306.97mg 13% Potassium 230.21mg 7% Total Carbohydrates 40.09g 13% Fiber 3.86g 15% Sugar 18.02g Protein 6.84g 14% Vitamin A 3870.99IU 77% Vitamin B12 0.21mcg 4% Vitamin B6 0.15mg 8% Vitamin C 2.6mg 4% Vitamin D 4.67IU 1% Vitamin E 2.98mg 30% Vitamin K 13.91mcg 17%

Luscious Lower-Fat Chocolate Cupcakes

Recipes are just guidelines, I always say!  In this case, needing a quick chocolate fix, this is what I dreamed up.  Quick and easy recipe inspired in part by the "Lower-Fat Deep Chocolate Bundt Cake" in Veganomicon. 

1 2/3 cups decaf coffee (skim milk would be a possible substitute)
1/4 cup canola oil
1/4 cup applesauce
1/4 cup plain nonfat yoghurt
3 Tbsp arrowroot powder (you can probably use 4 tablespoons of cornstarch in a pinch)
3 tsp vanilla extract
2 tsp almond extract, 2 tsp orange extract, or 1/8 tsp cayenne pepper (optional)
2 cups whole wheat pastry flour
2/3 cups cocoa (use regular, not dutch-processed, which removes many of the valuable nutrients in cocoa)
1/4 tsp salt
1 tsp baking soda
2 tsp baking powder
sliced almonds (optional)

Separately mix the wet ingredients and dry ingredients well. Fold the dry ingredients into the wet ingredients slowly, and blend (with wooden spoon or mixer) just until well mixed. Divide among cupcake cups.  If desired, arrange a few sliced almonds on top of each cupcake.  Bake at 350 for about 15 minutes, or until toothpick inserted into center comes out clean.