The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Best Carrot Cake Ever

I hate to admit this is better than my Aunt Arlene's and probably the Best Ever.


2 cups Flour
2 tsps. Baking Soda
2 tsps. Cinnamon
1/2 tsp. Salt
2 cups Carrots, shredded, packed, about 1 pound
1 8-oz. can Pineapple, crushed
1 cup Pecans, chopped
1&1/3 cup Coconut, flaked, 3.5 ozs.
3 Eggs
2 cups Sugar
3/4 cup Vegetable Oil
3/4 cup Buttermilk
2 tsps. Vanilla
1 recipe Buttermilk Glaze
1 recipe Cream Cheese Icing


Line three 9-inch round cake pans with wax paper.  Lightly grease and flour the wax paper and place into the bottom of the pans greased side up.  Set pans aside.  See Notes.  Combine the Flour, Baking Soda, Cinnamon and Salt and set aside.  Peel and shred the Carrots, measure and set aside.  Drain the Pineapple and if necessary, coarsely chop the Pecans and measure along with the Coconut.

Preheat an oven to 350°F.

Beat the Eggs in a large bowl.  Add the Sugar, Vegetable Oil, Buttermilk and Vanilla and continue to beat until smooth.  Add the flour mixture and beat at low speed until blended.  Fold in the carrots, pineapple, coconut and pecans.  Pour the batter evenly into the prepared pans, about 2&1/3 - 2&1/2 cups per pan.

Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Meanwhile prepare the Buttermilk Glaze so it is ready when the cake is done baking.

When the cake is done, remove from the oven, place on wire cooling racks, drizzle the glaze evenly over each of the three layers, about 1/3 to 1/2 cup per layer.  Let them cool in their pans on the racks for 15 minutes.  Run a spatula around each pan to loosen the cake from the sides of the pans.  Flip each pan over onto a spare rack, quickly remove the wax paper and flip the cake back over onto the original rack with the glazed side once again up.  Cool completely on their racks.

Once completely cooled, prepare the Cream Cheese Icing.  Place the bottom layer, glazed side up onto a cake plate.  Spread 1/3 of the icing, about 1 cup, on top evenly to the edge.  Repeat with the middle layer, glazed side up and finish with the top layer.


Do not skip the wax paper even if you use non-stick pans unless you omit the Buttermilk Glaze which I do not recommend.

I do not recommend icing the sides of the cake as it is plenty sweet as is and certainly doesn't need any more calories per serving.  If you do, you will need at least 1&1/2 to 2 times the amount of Cream Cheese Icing.

Most say refrigeration is not necessary but agree it will keep longer.  Regardless, all agree it tastes best at room temperature.

Can also be baked in a greased and floured 13x9" pan, without the wax paper.  Bake at 350° for 30 minutes, then cover the pan loosely with aluminum foil to prevent excessive browning, and bake for 13 more minutes or until a wooden pick inserted into center comes out clean.  Glaze, cool completely and spread the icing over the top.  Serve from the pan.


Other Information:


Preparation: 1:00
Bake: 0:30
Total: 4:00

Yield: 1 9" 3-layer cake
Servings: 12

Nutrition Facts per Serving:
883 Calories
46g Fat (46.3% calories from fat)
7g Protein
114g Carbohydrate
3g Dietary Fiber
116mg Cholesterol
670mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1/2 Lean Meat
1/2 Vegetable
0 Fruit
0 Non-Fat Milk
9 Fat
6 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.