Excellent cake for serving company!

Still searching for what to cook ?

Name: Carrot-Apricot Almond Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 1/2 cups flour; 2 tablespoons wheat germ; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 egg; 3/4 cup granulated sugar; 2/4 cup lowfat buttermilk; 2 tablespoons canola oil; 3 tablespoons slivered almonds coarsely chopped and toasted; 2 cups carrots coarsley grated; 12 dried apricot halves diced; 1/2 cup cream cheese whippped; 1 tablespoon confectioners' sugar; 2 teaspoons fresh lemon juice

Find the most delicious recipes here

INGREDIENTS

1 1/2 cups flour
2 tablespoons wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1 egg
3/4 cup granulated sugar
2/4 cup lowfat buttermilk
2 tablespoons canola oil
3 tablespoons slivered almonds ; coarsely chopped and toasted
2 cups carrots ; coarsley grated
12 dried apricot halves ; diced
1/2 cup cream cheese ; whippped
1 tablespoon confectioners' sugar
2 teaspoons fresh lemon juice

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Spray an 8 inch round cake pan with nonstick cooking spray.

2. In a small bowl, combine the flour, wheat germ, baking powder and baking soda. In a medium bowl, beat the egg and granulated sugar until light and lemon-colored. Beat in the buttermilk and oil. Add the dry ingredienns in two batches, beating well after each addition.

3. Measure out 1 tablespoon of the toasted almonds and set aside;. Add the grated carrots, diced apricots and the remaining almonds to the batter and stir in to combine.

4. Spread the batter evenly in the prepared cake pan. Rap the pan on the countertop to remove any air bubbles, then bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean and dry and cake has begun to pull away from the sides of the pan. Let the cake cool in the pan for 5 to 10 minutes before turning out onto a rack to cool completely.

5. Meanwhile, in a small bowl, beat the whipped cream cheese, confectioners' sugar and lemon juice together.

6. When the cake is cool, frost with the cream cheese frosting. Sprinkle the remaining hopped almonds over the frosting.

NOTES

Alert editor

Carrot-Apricot Almond Cake

1 1/2 cups flour
2 tablespoons wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1 egg
3/4 cup granulated sugar
2/4 cup lowfat buttermilk
2 tablespoons canola oil
3 tablespoons slivered almonds coarsely chopped and toasted
2 cups carrots coarsley grated
12 dried apricot halves diced
1/2 cup cream cheese whippped
1 tablespoon confectioners' sugar
2 teaspoons fresh lemon juice

1.  Preheat the oven to 375 degrees.  Spray an 8 inch round cake pan with nonstick cooking spray.
2.  In a small bowl, combine the flour, wheat germ, baking powder and baking soda.  In a medium bowl, beat the egg and granulated sugar until light and lemon-colored.  Beat in the buttermilk and oil.  Add the dry ingredienns in two batches, beating well after each addition.
3.  Measure out 1 tablespoon of the toasted almonds and set aside;.  Add the grated carrots, diced apricots and the remaining almonds to the batter and stir in to combine.  
4.  Spread the batter evenly in the prepared cake pan.  Rap the pan on the countertop to remove any air bubbles, then bake for 30  to 35 minutes, or until a cake tester inserted in the center comes out clean and dry and cake has begun to pull away from the sides of the pan.  Let the cake cool in the pan for 5 to 10 minutes before turning out onto a rack to cool completely.
5.  Meanwhile, in a small bowl, beat the whipped cream cheese, confectioners' sugar and lemon juice together.
6.  When the cake is cool, frost with the cream cheese frosting.  Sprinkle the remaining hopped almonds over the frosting.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (168g)
Recipe Makes: 8 Servings

Calories: 489
Calories from Fat: 329 (67%)

Amt Per Serving		% DV

	Total Fat 36.5g	49 %
	Saturated Fat 19.9g	99 %
	Monounsaturated Fat 11.2g
	Polyunsanturated Fat 2.6g
Cholesterol 87.3mg		27 %
Sodium 278.3mg		10 %
Potassium 290.1mg		8 %
Total Carbohydrate 39.8g		12 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 38.2g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 489

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe