A couple of weeks ago I opened up my e-mail and almost fell off my chair. For real. Almost flat on to the floor. Now why you ask? I got an e-mail from Greta Podleski, co-author with her sister Janet, of the cookbooks ‘The Looneyspoons Collection’, ‘Eat, Shrink & Be Merry’, and ‘Crazy Plates’. Say wha?
Greta wanted to know if I would like one of their cookbooks for review…let me think about that for 1 second. Um yes. Please. These sisters are Canadian celebrities! I’ve seen them on their T.V. series Eat, Shrink & Be Merry, and I’ve coveted their cookbooks for years. I don’t know why I haven’t bought one before!
When their newest book ‘The Looneyspoons Collection’ came in the mail, I waited all of 5 minutes to dive into it. Let me tell you, this cookbook is SO fabulous. It’s chock full of healthy, yummy, and inspiring recipes. Not to mention a tonne of great food trivia, and fun wit! If you are interested in knowing more about them, you can find their website here. It’s definitely one of my new go-to books! This week alone, I have 3 recipes I’m making for dinner!
But first up, carrot cake!
I’ve been looking for a healthy recipe for a carrot cake for Easter. So one of the first recipes I looked for in their Looneyspoons cookbook, was for carrot cake…and wouldn’t you know it, there was the perfect recipe! I love the addition of pumpkin puree, and the low amount of oil! Fabulous!
So one afternoon I got together all of my ingredients and made this amazing cake! It is rich, moist and so full of flavour! This is now my go-to recipe for carrot cake.
Here it is! It’s so worth making…it would be perfect for Easter, Thanksgiving or any time at all really!
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- 1 1/2 packages of cream cheese (room temperature)
- 1/4 cup butter
- 1 1/2 cups icing sugar
- 1 tbsp frozen orange juice concentrate
- 1 tsp grated orange zest
- 1 3/4 cups flour
- 1/4 cup ground flaxseed or ground chia seeds (I just used 2 tbsp whole chia seeds)
- 1 tbsp cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg (I only used 1/4 because I don’t love nutmeg)
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 cup canned pure pumpkin (not pie filling)
- 1 cup brown sugar (not packed)
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- 2 cups finely grated carrots
- 1/2 cups walnuts (optional – I didn’t add these)
- 1/2 cups shredded sweetened coconut
- First make the icing. Beat together the cream cheese and butter until it is smooth.
- Slowly add the icing sugar and mix until smooth.
- Add the orange juice and zest, mix well.
- Refrigerate until you are ready to use it.
- Preheat your oven to 350 degrees.
- Prepare 2 round 9-inch baking pans. You can grease & flour them or line the bottoms with wax paper like I did in this post.
- In a bowl combine the flour, chia seeds, cinnamon, baking soda, baking powder, nutmeg, ginger and salt. Set aside.
- In a mixer, combine the pumpkin, sugar, buttermilk, vegetable oil, eggs and vanilla. Mix well.
- Add the dry ingredients slowly to the wet mixture, and using a spoon combine until the dry ingredients are moistened.
- Then gently add the carrots, nuts and coconut. Hand mix.
- Divide the cake batter evenly between the 2 pans, and bake for 30 minutes, or until a toothpick inserted into the centre of the cakes come out clean.
- When done baking, cool the cakes in their pans for 10 minutes before turning them out onto a cooling rack.
- When the cakes have cooled completely, you can ice them!
Recipe from The Looneyspoons Collection
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- I used whole chia seeds for this recipe only because I didn’t feel like grinding them, and the cake turned out great! I buy my chia seeds at Costco, under the brand truRoots. We also use them in oatmeal, cereal and a lot of baking.
- Icing the cake: I didn’t ice my cake the traditional way, instead I only iced the centre and the top. I did it this way because I’ve always wanted to ice a cake like this, and always pictured the perfect cake for this method, a carrot cake.
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I like the rustic look of icing it like this. And you get more icing with each bite of cake! Yum!
A BIG BIG thank-you to Greta and Janet Podleski for sending me their fabulous cookbook! I can’t wait to dig in to more recipes! I love a good cookbook!
Have a delicious day!