Recipe: Coconut-Pecan Carrot Cake with Orange-Cream Cheese Frosting (no oil)

COCONUT-PECAN CARROT CAKE

"I've tried many recipes for carrot cake over the years and have never been satisfied. When I had to bake a cake for a special occasion at the monastery, I created this reduced-fat version. To make the cake even more wholesome, I replaced the white flour with whole wheat flour, replaced the white sugar with maple syrup and honey, and added toasted wheat germ. The result is not only scrumptious but healthful."

2 cups whole wheat pastry flour (or whole wheat flour or unbleached white flour)
3/4 cup wheat germ, toasted
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 1/4 cups unsweetened applesauce
1/2 cup honey
1/2 cup maple syrup
4 large egg whites plus 1 large egg (or 3 large eggs)
2 teaspoons vanilla extract
2 teaspoons grated orange zest
3 1/2 cups packed grated carrots
1 cup chopped pecans or walnuts, toasted
1/2 cup shredded unsweetened coconut, toasted
1/3 cup dried currants (optional)
Orange Cream Cheese Frosting (recipe follows)
Toasted Coconut and/or toasted pecan halves (optional, for garnish)

Preheat the oven to 350 degrees F. Coat a 9x13-inch baking dish with spray, oil, or butter and set aside.

Combine the flour, wheat germ, baking powder, baking soda, cinnamon, and salt thoroughly in a medium bowl.

Combine the applesauce, honey, and maple syrup with an electric mixer in a large bowl. Add the egg whites and egg(s) and beat for 30 seconds, or until frothy. Add the vanilla and orange zest and beat for a few seconds more.

Stir the flour mixture into the applesauce mixture just until thoroughly blended. Fold in the carrots, pecans or walnuts, coconut, and currants, if using. Pour the batter into the prepared baking dish and spread evenly.

Bake for 45 to 50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan. Cool completely on a rack before frosting.

Spread Orange Cream Cheese Frosting on the cooled cake. Sprinkling toasted coconut and/or arranging toasted pecan halves on top of the frosting makes an impressive presentation. Serve.

VARIATION:
-If you are serving a large crowd, make two cakes and layer frosting between them.

ORANGE-CREAM CHEESE FROSTING

"This is the classic frosting for carrot cake, but don't frost the cake until just before serving. If the frosting is too sweet, it hides the subtle undertones of the cake, so be careful not to add too much honey."

12 ounces cream cheese, at room temperature
About 2 tablespoons honey, or to taste
2 1/2 teaspoons vanilla extract
2 1/2 teaspoons grated orange zest or 1 teaspoon orange extract

Beat all the ingredients for the frosting together with an electric mixer until smooth.

Makes one 9x13-inch cake"
Source: 3 Bowls by Seppo Ed Farrey and Nancy O'Hara