Carrot Cake Day 2025 is on Monday, February 3, 2025: I need a Diabetic Carrot Cake Recipe for My dads B-Day.?

Monday, February 3, 2025 is Carrot Cake Day 2025. Breakfast buffet: National carrot cake day – Eatocracy - CNN.com Blogs National carrot cake day

Carrot Cake has been created because the Dark Ages, when sugar along with other sweetening were rare and incredibly costly, and thus people used sweet veggies to flavor their puddings. This technique grew to become practically obsolete for many century, but resurfaced within the twentieth century. During The Second World War, the British government rationed many luxury meals and household staples including sugar. To appease the nation’s sweet tooth, the Secretary of state for Food marketed quality recipes for carrot puddings, carrot-filled pies, and carrot cakes. Today, many families within the United kingdom still serve carrot cake on Xmas Day! Carrot cake is a lot more healthy than a number of other baked goods. A conventional recipe requires celery, raisins, walnuts, and brown sugar. Have a slice from your local bakery in recognition of Carrot Cake Day!

Diabetic Carrot Cake

Ingredients

* refrigerated butter-flavored cooking spray

* 2 large egg whites, at room temperature

* 1/2 cup plain nonfat yogurt (114 g)

* 3 tablespoons canola oil

* 1/2 cup unsweetened applesauce (136 g)

* 1/3 cup dark brown sugar, packed (73 g)

* 2 teaspoons vanilla extract

* 2 1/2 cups unbleached all-purpose flour (313 g)

* 2 teaspoons baking powder

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground nutmeg

* 1 cup shredded carrot (110 g)

* 4 ounces unsweetened crushed pineapple in juice

* 1/4 cup dark raisin (36 g)

Directions

Preheat the oven to 400°F (200°C, Gas Mark 6).

Position the top rack in the center of the oven.

Lightly coat a 9 inch (22. 5 cm) bundt pan with cooking spray.

Dust with flour and tap out excess.

In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.

On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.

Gradually add to egg-applesauce mixture, stirring until incorporated.

Stir in the carrots.

Drain and reserve the juice from the pineapple.

10.

Stir the drained pineapple and raisins into the cake batter.

11.

Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.

12.

Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.

13.

Cool in the pan on a rack for 10 minutes.

14.

Slide a thin knife around the edges and center of the cake to loosen it from the pan.

15.

Invert onto a rack to cool.

16.

When ready to serve, transfer cake to a serving platter.

Doggie B-day?

your pooch is so cute!

Peanut Butter Carrot Cake

Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.

1 cup flour

1tsp baking soda

1/4 cup peanut butter

1/4 cup vegetable oil

1 cup shredded carrots

1 tsp. vanilla

1/3 cup honey

1 egg

Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350° for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

Bacon Chicken Layer Cake

This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.

3 cups flour

1 T. baking powder

1/2 cup margarine, softened

6 eggs, beaten

1/2 cup corn oil

2 jars strained chicken baby food

2 cups finely shredded carrots

plain or vanilla yogurt

2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.

Generously grease and flour two 8" round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8" cake pans. Bake at 325° for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.

Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use "Pupperoni" sticks for candles.

Carob Chip Bundt Cake

This is a darker, richer, peanut flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you're having a bigger party.

1 cup whole wheat flour

1 teaspoon baking soda

1/4 cup peanut butter

1/4 cup butter, melted

1/3 cup honey (optional)

1 egg

1/2 cup carob chips (carob is a chocolate substitute)*

Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350° for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.

* Do not use chocolate chips. If you cannot find carob chips, make the cake without them.

Ginger Banana Party Cake

Banana and ginger combine to make an aromatic cake that's not too sweet for dogs. Well chopped nuts make it a festive cake.

2/3 cup mashed bananas

1/2 cup softened butter

3 large eggs

3/4 cup water

2 cups Unbleached Flour

2 teaspoons baking powder

1 teaspoon baking soda

1 tsp ginger

2 teaspoons cinnamon

1/2 cup chopped pecans

Beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth, Add nuts. Spoon batter evenly into oiled and floured bundt pan. Bake at 350° for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Banana & Mock-Choc Frosting:

2 cup mashed banana

1 tablespoon butter

6 tablespoon powdered carob

2 teaspoons vanilla

3 tablespoon unbleached flour

1 teaspoon cinnamon

Blend thoroughly and spread on cooled cake. Sprinkle with well-chopped pecans.

Warning - the above recipe originally included raisins. Raisins & grapes might cause kidney failure in dogs so we dropped this ingredient from the recipe. See .

Jerky Cake for Pups

Here's a make-at-home beef-flavored dog cake recipe from Bullwrinkle.com. They have many treat and cake recipes listed on their website. Click on their SITE SEARCH button and type in the word, cakes.

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup soft butter

1/2 cup corn oil

1 jar strained beef baby food

4 eggs

2-3 strips of beef jerky

Preheat oven to 325°. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.

Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.

i need to make frosting for a carrot cake.?

I love carrot cake and usually make a cream cheese frosting....but I tried this buttermilk glaze and it was really good.

I got these recipies from the taste of home web site.

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Carrot Cake with Buttermilk Glaze

This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.

Ingredients:

CAKE:

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 eggs

2 cups sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 teaspoons vanilla extract

1 can (8 ounces) crushed pineapple, well-drained

2 cups very finely grated carrots

1 cup chopped walnuts

1 cup flaked coconut

BUTTERMILK GLAZE:

1 cup sugar

1/2 cup buttermilk

1/2 cup butter

1 tablespoon light corn syrup

1/2 teaspoon baking soda

1 teaspoon vanilla

Directions:

Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13-in. x 9-in. baking pan.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.

For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator. Yield: 16-20 servings.

Comments

Re: Carrot Cake with Buttermilk Glaze

Indescribably delicious! My neighbor flipped over this cake! It is a little too sweet, so next time I may try to cut down on the sugar in the cake, but THIS IS A KEEPER!

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Fluffy White Frosting

When our son, Chris, and his wife, Kim, tied the knot on our land in the country, I made their cake and frosted it with this light buttery frosting.

Ingredients:

2 tablespoons cornstarch

1 cup cold water

1 cup butter, softened

1 cup sugar

1/2 teaspoon almond extract

Directions:

In a saucepan, combine cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Refrigerate for 1 hour.

In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Add cornstarch mixture and beat until sugar is dissolved and frosting is fluffy, about 4 minutes. Store in the refrigerator. Yield: about 3-1/4 cups.

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Carrot Cake

This wonderful recipe dates back to my great-grandmother! You'll love the texture this pretty, moist cake gets from pineapple, coconut and, of course, carrots! Its traditional cream cheese frosting adds just the right touch of sweetness. —Debbie Jones, California, Maryland

Ingredients:

2 cups all-purpose flour

2 cups sugar

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

3 eggs

1-1/2 cups vegetable oil

2 cups finely grated carrots

1 teaspoon vanilla extract

1 cup well-drained crushed pineapple

1 cup flaked coconut

1 cup chopped nuts, divided

CREAM CHEESE FROSTING:

2 packages (3 ounces each) cream cheese, softened

3 cups confectioners' sugar

6 tablespoons butter, softened

1 teaspoon vanilla extract

Directions:

In a large bowl, combine dry the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, beat cream cheese in a small bowl until fluffy. Add the confectioners' sugar, butter and vanilla; beat until smooth. Frost cake. Sprinkle with nuts. Store in the refrigerator. Yield: 12-16 servings.

Comments

Re: Carrot Cake

I came across this recipe when I was doing a wedding cake and the groom requested i also make a carrot cake. It has been a favorite ever since and I'm always sharing the recipe.

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Tropical Carrot Cake

I look forward to August because our family reunion means fun and great food, like this moist classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Teeter-Casey, Enterprise, Oregon

Ingredients:

3 eggs

3/4 cup vegetable oil

3/4 cup buttermilk

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 teaspoons vanilla extract

2 cups finely shredded carrots

1 cup raisins