Carrot Spice Cake with Apricot Curd

Courtesy of www.Mealtime.org

Ready for a dessert makeover?  Turn a simple frosted spice cake into a deliciously easy and nourishing dessert.  With puréed canned carrots and tomato paste to replace fat in the batter, and with a sweet curd topping of chunky apricots, a slice of Carrot Spice Cake with Apricot Curd provides more than a half-cup of nutrient-rich fruits and vegetables to your day!

Ingredients:

Non-stick baking spray

1 can (14.5 ounces) no-salt-added sliced carrots, not drained

1/4 cup canned no-salt-added tomato paste

1/4 cup 2% milk

1 box (18.25 ounces) spice cake mix

3/4 teaspoon ground cinnamon

1 cup raisins

3 large eggs

2 cans (15 ounces each) apricot halves in juice or extra-light syrup, not drained

1/4 cup cornstarch

1 tablespoon reduced-fat cream cheese, softened

1 tablespoon unsalted butter

1 teaspoon vanilla extract

Preparation Time:  Approximately 15 minutes

Baking Time:  Approximately 45 minutes

Cooling Time:  Approximately 2 hours

Preparation: 

Preheat oven to 350°F.  Spray a 10-inch Bundt pan with baking spray; set aside.  Purée carrots with their liquid, tomato paste and milk in a blender until smooth.

Mix cake mix, 1/2 teaspoon cinnamon and raisins in the large bowl of an electric mixer.  Add puréed carrot mixture and eggs, and beat on low speed for 30 seconds and on high for 2 minutes, until the batter is thick and smooth.

Pour and scrape batter into the prepared pan and bake in the oven for 45 minutes until a tester inserted into the center comes out with a few moist crumbs clinging to it.  Cool in the pan on rack for 20 to 30 minutes, until cool enough to touch.  Remove cake from pan and cool on rack until room temperature.

While the cake is baking, prepare the apricot curd.  Drain 1 can apricots.  Purée the drained and undrained apricots and cornstarch in a blender until smooth.  Pour into a large saucepan and cook over medium heat, stirring constantly, until boiling and thick, about 5 minutes.  Stir in cream cheese, butter, vanilla and remaining cinnamon until smooth; cool completely.  Cut in 12 wedges and serve wedges of cake with sauce.

Servings:  12

Serving size:  1/12 cake, 1/3 cup sauce

Nutrition Information Per Serving:  Calories 330; Total fat 9g; Saturated fat 3.5g; Cholesterol 55mg; Sodium 350mg; Carbohydrate 59g; Fiber 4g; Protein 6g; Sugars 37g; Vitamin A 100%DV*; Vitamin C 10%DV; Calcium 8%DV; Iron 15%DV

*Daily Value