The holidays are a time synonymous with food. In fact, the most popular New Year's resolution each year is the pledge to shed a few pounds.
Some of the more popular foods this time of year are pastries. Be it cakes or cookies, many people find holiday desserts too delicious to resist. For those hosting a holiday party this season or those simply looking to satisfy their cravings for sweets, the following recipe for "Carrot Cake with Coconut" from Michael van Straten's "The Healthy Jewish Cookbook" (Frog Books) is sure to please even the pickiest of pastry palates.
Carrot Cake with Coconut
2 tablespoons honey
2/3 cup raw sugar (if unavailable,
use light brown)
3 eggs, beaten
1 teaspoon ground cinnamon
1/4 cup whole-wheat flour
13/4 teaspoons baking powder
1/2 teaspoon salt
9 ounces carrots, grated (about
4 ounces (about 12/3 cups) dry unsweetened coconut, plus 2 tablespoons for decorating*
3/4 cup mixed unsalted nuts, crushed
Scant cup olive oil
*can decorate with coconut flakes
Preheat the oven to 350 F. Put the honey, sugar and oil into a bowl and whisk briskly until well combined. Add the eggs and cinnamon and whisk well again. Gradually sift in the flour and whisk until well combined, then stir in the husks that have collected in sifter. Stir in the carrots, coconut and nuts. Pour into a greased 7-inch cake pan and cook for about 90 minutes.
Let cool and serve sprinkled with the extra coconut.