Makes:
10 servings
Utensil:
Saladmaster Food Processor
11" Large Skillet with Cover
large mixing bowl
Contributed By:
Chef John Lara
Personal chef to former U.S. President
Ingredients
Recipe Description:
Saladmaster stovetop baking saves energy and money and still can be delicious! Try this tasty cake - and the plus is that this recipe uses no high-caloric oils.
Cake
1
cup
cake flour
(110
g)
3⁄4
cup
oats
(65
g)
3⁄4
cup
milled flaxseed
(84
g)
2
teaspoons
baking soda
(10
mL)
1
teaspoon
allspice
(5
mL)
1
teaspoon
cinnamon
(5
mL)
1
teaspoon
nutmeg
(5
mL)
2
bananas, rip, mashed
4
ounces
yogurt, plain
(113
g)
4
large
eggs
2
teaspoons
vanilla
(10
mL)
5
tablespoons
honey
(105
g)
3
ounces
walnuts, strung, use Cone #2
(84
g)
2
ounces
raisins, strung, use Cone #2
(56
g)
8
ounces
carrots, strung, use Cone #2, divided
(230
g)
Filling and Topping
9
ounces
cream cheese, whipped
(255
g)
4
tablespoons
apricot jam, sugar-free
(80
g)
1
teaspoon
vanilla
(5
mL)
1
teaspoon
cinnamon
(5
mL)
fresh strawberries and mint to garnish
Directions:
- Preheat large skillet over medium-low heat.
- Meanwhile, in a large bowl, blend together all dry ingredients through nutmeg.
- In another large bowl, whisk together bananas, yogurt, eggs, vanilla and honey until smooth and creamy. Fold in nuts, raisins, and half of the carrots.
- Combine dry ingredients and batter; fold together thoroughly.
- In large skillet, place remaining half of the carrots and spread evenly on the bottom of the skillet. Pour cake mixture on top of carrots and spread carefully and evenly with a spatula. Cover and bake for approximately 50 minutes until cooked through. Cake is done when a toothpick inserted in cake comes out clean. Remove from the heat and allow to cool.
Icing and Assembly
- Beat together all icing ingredients until smooth.
- When cake is cooled, run a small metal spatula around the pan to help loosen cake from edge. Place large plate over the top of the pan and invert.
- With cake on the plate, spread cream cheese mixture on the top and garnish with strawberries and mint.
Icing
Calories:
46
Fat:
0g
Saturated Fat:
0g
Cholesterol:
2mg
Sodium:
142mg
Carbohydrate:
7g
Fiber:
0g
Sugar:
4g
Protein:
4g
Directions
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