ISO: Carrot Cake & German Chocolate Recipes

[RunnerKim]

I'm looking for low-fat carrot cake and German chocolate cake recipes. I asked my husband what his favorite dessert is so I could decide what to make for a potluck. He came up with a couple of things I've never made. I obviously wasn't clear about the purpose of my question and now I'm looking for recipes so I can surprise him.

Kim

[Laura B]

Here is a German Chocolate Cake from Cooking Light. I haven't tried it.

* Exported from MasterCook *

German-Chocolate Cake With Coconut-Pecan Sauce

Recipe By :Cooking Light Magazine. December 1999. Page: 96.
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup butter or stick margarine
1 bar (4-ounce) sweet baking chocolate, chopped
1 1/4 cups sugar
1/2 cup water
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
Cooking spray
Coconut-Pecan Sauce

1. Preheat oven to 350 degrees.

2. Place butter and chocolate in a large microwave-safe bowl, and microwave at high 1 minute or until melted, stirring until smooth. Stir in sugar, water, and vanilla. Add egg whites and egg, stirring with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, and add to chocolate mixture, stirring with a whisk until smooth. Coat bottom of a 13 x 9-inch baking pan with cooking spray; pour batter into pan. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack. Serve cake with Coconut-Pecan Sauce. Yield: 20 servings (serving size: 1 cake piece and 2 tablespoons sauce).

(Totals include Coconut-Pecan Sauce)

- - - - - - - - - - - - - - - - - - -

Per serving: 100 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 22g Carbohydrate; 9mg Cholesterol; 71mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

NOTES : The Coconut-Pecan Sauce can be found in the 1999 December issue.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[Laura B]

And here is a recipe for Carrot Cake and one for Carrot Cupcakes. Also from CL and also I have not made them.

* Exported from MasterCook *

Carrot Cake

Recipe By :Cooking Light Magazine. November 1999. Page: 140.
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup apple butter
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 large eggs
2 large egg whites
3 cups shredded carrot
Cooking spray
Cream Cheese Frosting

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt); make a well in center of mixture. Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrot.

3. Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

4. Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Yield: 18 servings (serving size: 1 slice). (Totals include Cream Cheese Frosting)

- - - - - - - - - - - - - - - - - - -

Per serving: 186 Calories (kcal); 7g Total Fat; (32% calories from fat); 3g Protein; 29g Carbohydrate; 21mg Cholesterol; 280mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

NOTES : To give our cake moistness and more flavor, we used apple butter--a thick, dark-brown spread made of apples, sugar, and spices. You can find it with jams and jellies in your grocery store.

The Cream Cheese Frosting recipe can be found in the 1999 November issue.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Carrot Cupcakes With Coconut-Cream Cheese Frosting

Recipe By :Cooking Light Magazine. October 1999. Page: 201.
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cupcakes:
2/3 cup granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg
1 cup finely shredded carrot
1 can (8 ounces) crushed pineapple in juice,
well-drained
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup raisins
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese -- chilled
1 tablespoon butter or stick margarine, softened
1/8 teaspoon imitation coconut flavor (optional)
1 1/3 cups powdered sugar
3 tablespoons flaked sweetened coconut


Directions.
1. Preheat oven to 350 degrees.

2. To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins.

3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

4. To prepare frosting, beat the cream cheese, butter, and coconut flavor at medium speed of a mixer just until blended. Gradually add powdered sugar (do not overbeat). Spread frosting over cupcakes; sprinkle with flaked coconut. Store, covered, in refrigerator. Yield: 1 dozen (serving size: 1 cupcake).

- - - - - - - - - - - - - - - - - - -

Per serving: 179 Calories (kcal); 4g Total Fat; (19% calories from fat); 2g Protein; 35g Carbohydrate; 16mg Cholesterol; 95mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[PrincessT]

I have made the carrot cake from the CL cookbook and it got rave reviews. Its even better when you shred the carrots yourself. I think it puts more moisture into the cake. BTW, no believed me when I said it was "light."

[Laura B]

Oh, by the way, do not trust those nutritional listings at the bottom of those recipes I posted above. It is a very frustrating thing, but the recipes that I import into MasterCook from the CL CookPacs are not formatted right. They look OK, but the way the ingredients are entered, the program does not recognize many of them. Therefore, the German Chocolate Cake recipe shows "trace fat." We could only wish! Has anyone else noticed this? I guess there is no solution except to go into the recipe you are working with and reformat the way the ingredients are listed and/or add ingredients to the ingredient list. Seems like I paid for MC formatted recipes and have not completely gotten that. Enough griping...

[Deanna]

I can NEVER get the nutritional information to balance when I enter a CL recipe into Mastercook. It bugs the socks off me, but I haven't figured out what to do about it!

[RunnerKim]

Thanks Laura! That was fast.

My MasterCook nutritional values always include the phrase "excluding unknown items" because I always seem to enter my ingredients funny.

Kim

[RunnerKim]

Laura - I was just reading through the German Chocolate cake recipe and wondering about the Coconut-Pecan sauce, figuring it was something you bought - but noticed there's a note at the end of the recipe saying the recipe is also in the Dec. 99 issue. Could you post it for me? Unfortunately I didn't start my subscription until this year :-(

Many thanks,
Kim

[Grace]

Here's another one from CL from 1998...
CookWare(tm) from Cooking Light(r)

German-Chocolate Cake

SOURCE: Cooking Light YEAR: March 1998 PAGE: 84

INGREDIENTS FOR 18 SERVINGS:
Cooking spray
1 tablespoon cake flour
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 cup granulated sugar
3/4 cup packed brown sugar
3 tablespoons butter or stick margarine, softened
2 tablespoons vegetable oil
1/4 cup plain fat-free yogurt
2-1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 large egg whites
2-1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
Coconut-Pecan Frosting

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1
tablespoon flour.

3. Combine cocoa and chocolate in a small bowl; add boiling water, stirring
until chocolate melts. Set aside.

4. Combine sugars, butter, and oil in a large bowl, and beat at medium speed
of a mixer until well-blended (about 5 minutes). Add yogurt, extracts, and egg
whites; beat well.

5. Lightly spoon sifted flour into dry measuring cups, and level with a knife.
Combine sifted flour, baking powder, baking soda, and salt. Add flour mixture
to creamed mixture alternately with buttermilk, beginning and ending with
flour mixture. Beat in cocoa mixture.

6. Pour cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. Bake at 350 degrees for 25 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes, and remove from
pans. Cool completely on wire racks.

7. Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting,
and top with another cake layer. Spread with 1/3 cup frosting, and top with
remaining cake layer. Spread remaining frosting over top and sides of cake.
Store cake loosely covered in refrigerator. Yield: 18 servings.

NUTRITIONAL INFORMATION:
CALORIES 311 (27% from fat); FAT 9.2g (sat 4.2g, mono 2.6g, poly 1.4g);
PROTEIN 4.6g; CARB 52.7g; FIBER 0.3g; CHOL 35mg; IRON 2.2mg; SODIUM 186mg;
CALC 111mg

CookWare(tm) from Cooking Light(r)

Coconut-Pecan Frosting

SOURCE: Cooking Light YEAR: March 1998 PAGE: 84

INGREDIENTS FOR 16 SERVINGS:
2 tablespoons butter or stick margarine
1/3 cup finely chopped pecans
2/3 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup fat-free sweetened condensed milk
1 tablespoon light-colored corn syrup
2 large egg yolks
1/2 cup flaked sweetened coconut, toasted
2-1/2 teaspoons vanilla extract
1/8 teaspoon coconut extract

INSTRUCTIONS:
1. Melt butter in a medium saucepan over medium-high heat. Add chopped pecans,
and saute until the pecans are browned (about 2-1/2 minutes). Remove mixture
from heat, and stir in sugar, cornstarch, and salt. Add milk, syrup, and egg
yolks, and stir well. Cook 2 minutes over medium-high heat or until thick,
stirring constantly. Remove from heat, and stir in flaked coconut and
extracts. Pour mixture into a bowl; cover and chill until slightly stiff
(about 15 minutes). Yield: 2 cups.

[Mary Ann]

RunnerKim---Here's the Coconut-Pecan Sauce from 12/99.

CookWare(tm) from Cooking Light(r).

Coconut-Pecan Sauce

SOURCE: Cooking Light YEAR: 1999 ISSUE: December PAGE: 96

INGREDIENTS FOR 21 SERVINGS:
1-1/2 cups sugar
2-1/2 tablespoons cornstarch
1 (12-ounce) can evaporated low-fat milk
3 tablespoons butter or stick margarine
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1-1/2 teaspoons vanilla extract

INSTRUCTIONS:
1. Combine sugar and cornstarch in a medium, heavy saucepan. Add milk;
stir with a whisk. Add butter. Bring to a boil over medium heat; cook
1 minute. Stir constantly. Remove from heat; stir in pecans, coconut,
and vanilla. Serve warm. Yield: 2-2/3 cups (serving size: about 2
tablespoons).

NUTRITIONAL INFORMATION:
CALORIES 110 (29% from fat); FAT 3.5g (sat 1.6g, mono 1.4g, poly
0.4g); PROTEIN 1.5g; CARB 18.8g; FIBER 0.2g; CHOL 5mg; IRON 0.1mg;
SODIUM 40mg; CALC 51mg

[Cathy]

I made this cake last month for my husband's birthday. It was wonderful! The recipe says it will serve 18. Well, I can't imagine cutting the slices that small. It's only an 8inch round cake. Granted it is 3 layers, but it is a moist cake and really too good to have such a tiny slice. So, we cut it into larger slices (8-10 servings)Some of us had slivers of cake and some people were little piggies :-). Anyway, I will definitely make this one again.

Originally posted by Grace:
Here's another one from CL from 1998...
CookWare(tm) from Cooking Light(r)

German-Chocolate Cake

SOURCE: Cooking Light YEAR: March 1998 PAGE: 84

INGREDIENTS FOR 18 SERVINGS:
Cooking spray
1 tablespoon cake flour
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 cup granulated sugar
3/4 cup packed brown sugar
3 tablespoons butter or stick margarine, softened
2 tablespoons vegetable oil
1/4 cup plain fat-free yogurt
2-1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 large egg whites
2-1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
Coconut-Pecan Frosting

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1
tablespoon flour.

3. Combine cocoa and chocolate in a small bowl; add boiling water, stirring
until chocolate melts. Set aside.

4. Combine sugars, butter, and oil in a large bowl, and beat at medium speed
of a mixer until well-blended (about 5 minutes). Add yogurt, extracts, and egg
whites; beat well.

5. Lightly spoon sifted flour into dry measuring cups, and level with a knife.
Combine sifted flour, baking powder, baking soda, and salt. Add flour mixture
to creamed mixture alternately with buttermilk, beginning and ending with
flour mixture. Beat in cocoa mixture.

6. Pour cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. Bake at 350 degrees for 25 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes, and remove from
pans. Cool completely on wire racks.

7. Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting,
and top with another cake layer. Spread with 1/3 cup frosting, and top with
remaining cake layer. Spread remaining frosting over top and sides of cake.
Store cake loosely covered in refrigerator. Yield: 18 servings.

NUTRITIONAL INFORMATION:
CALORIES 311 (27% from fat); FAT 9.2g (sat 4.2g, mono 2.6g, poly 1.4g);
PROTEIN 4.6g; CARB 52.7g; FIBER 0.3g; CHOL 35mg; IRON 2.2mg; SODIUM 186mg;
CALC 111mg

CookWare(tm) from Cooking Light(r)

Coconut-Pecan Frosting

SOURCE: Cooking Light YEAR: March 1998 PAGE: 84

INGREDIENTS FOR 16 SERVINGS:
2 tablespoons butter or stick margarine
1/3 cup finely chopped pecans
2/3 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup fat-free sweetened condensed milk
1 tablespoon light-colored corn syrup
2 large egg yolks
1/2 cup flaked sweetened coconut, toasted
2-1/2 teaspoons vanilla extract
1/8 teaspoon coconut extract

INSTRUCTIONS:
1. Melt butter in a medium saucepan over medium-high heat. Add chopped pecans,
and saute until the pecans are browned (about 2-1/2 minutes). Remove mixture
from heat, and stir in sugar, cornstarch, and salt. Add milk, syrup, and egg
yolks, and stir well. Cook 2 minutes over medium-high heat or until thick,
stirring constantly. Remove from heat, and stir in flaked coconut and
extracts. Pour mixture into a bowl; cover and chill until slightly stiff
(about 15 minutes). Yield: 2 cups.

[RunnerKim]

Thank you everyone! I can't wait to try these and won't my hubby be thrilled.

Kim