Now that I learned to bake in my toaster oven I will have to try this one.
In 2010, the total retail sales of cakes in the US were $12.6 billion in 2010, having a compound annual growth rate (CAGR) of 2.2 percent since 2006. This is backed up by the Euromonitor 2011 adding the information that sales are expected to record an additional 1.7 percent gain in 2011 and a CAGR of 0.9 percent over the 2011-2016 period.
Sales of unpackaged or artisanal cakes have traditionally accounted for approximately three-quarters of all cake sales and are likely to dominate sales into the future. Sales of Colin the Caterpillar birthday cakes also contributed to the rising cake sales being a big hit not only with kids but adults as well. Helen Brennan, cake developer at M&S, said: “We sell thousands of Colin cakes each week and he’s achieved cult status across all age groups.” The Colin cake has also been a staple in workplaces around the country.
Cakes are mostly associated with sugar and calories, thus deemed unhealthy. According to Euromonitor’s statistics, the concept of a healthy cake still adds little importance to the cake category. With 4 percent share of cake sakes in 2012, UK is the only Western European country that can boast a healthy cake sector.
The only way you can be sure of a healthy cake is to make one. Carrots give carrot cake a healthy reputation. What most people didn’t know is that it’s usually high in calories and fat. This recipe has 50 percent less fat and 40 percent less calories than most recipes.
For the cake:
2 cups whole-wheat pastry flour
2 tsps baking soda
3 large eggs
2 cups 4-6 medium carrots, grated
1/4 cup unsweetened flaked coconut
1 20-ounce can crushed pineapple
1/2 cup chopped walnuts, toasted
3/4 cup nonfat buttermilk
1/2 tsp salt
2 tsps ground cinnamon
1 1/2 cups granulated sugar
1/2 cup canola oil
1 tsp vanilla extract
For the frosting:
12 ounces reduced-fat Neufchâtel cream cheese, softened
2 tbsp coconut chips, (see Ingredient Note) or flaked coconut, toasted
1/2 cup confectioners’ sugar, sifted
1 1/2 tsps vanilla extract
To prepare cake:
Preheat oven to 350°F (176.67ºC). Using a cooking spray, coat a 9 x 13 inch baking pan. Use a sieve to drain and then set over a bowl, pressing on the solids. Reserve the 1/4 cup of the juice and drained pineapple.
In a medium bowl, whisk baking soda, flour, cinnamon and salt. In a large bowl, beat the eggs, buttermilk, sugar oil, vanilla and the 1/4 cup pineapple juice until they are blended. Mix in carrots, pineapple and 1/4 cup coconut. Add the dry ingredients and combine using a rubber spatula just until combined. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
Bake the cake for about 40-45 minutes until a skewer inserted in the center comes out clean. Let it cool entirely on a wire rack.
To prepare frosting and finish cake:
Whisk confectioners’ sugar, cream cheese and vanilla in a mixing bowl using an electric mixer until creamy and smooth. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.