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Recipe Detail Page
Wholesome Carrot Bran Brunch Cake
Spring 2011
Feel you need justification to nosh on sweets before noon? Why not try this bran-filled cake. Sky-high in fibre, iron and antioxidants, it also touts whole grains, a vegetable, fruits and low-fat milk (in its list of ingredients). And if that’s not enough, you don’t even need a mixer to put it together. Just grab a fork or whisk and get baking.
Serves 12 to 16
1 can (398 mL) pineapple slices in pineapple juice
3 cups (750 mL) grated carrots
½ cup (125 mL) chopped natural (skin on, unblanched) almonds
½ cup (125 mL) raisins
3 cups (750 mL) whole wheat flour
2 tbsp (25 mL) baking powder
1 tsp (5 mL) baking soda
1½ tsp (7 mL) cinnamon
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cardamon (optional)
½ tsp (2 mL) allspice
1 tsp (5 mL) salt
1½ cups (375 mL) natural wheat bran
⅔ cup (150 mL) vegetable oil
4 eggs
2 tsp (10 mL) vanilla
1 cup (250 mL) brown sugar
1 cup (250 mL) buttermilk
GLAZE
¼ cup (50 mL) pineapple juice
2½ cups (625 mL) sifted icing sugar
1. Preheat oven to 350°F (180°C). Position oven rack so it is in the lower third of oven. Generously spray or oil a 10-inch (3-L) Bundt pan. Turn upside down to drain off any excess.
2. Drain juice from pineapple and save juice. Chop pineapple and drain again in a sieve. Press to remove as much juice as possible. Grate carrots using a food processor. Measure out 3 cups (750 mL). Chop nuts and toast in oven about 6 minutes, stirring part way through. Measure out raisins. Place flour in a very large bowl. Sprinkle with baking powder, soda, spices and salt. Add bran and stir until blended. Make a large well in the centre.
3. Combine oil, eggs and vanilla in a medium bowl. Whisk or beat together. Gradually beat in sugar. Then beat until thick and no lumps of sugar remain. Beat in buttermilk and ¼ cup (50 mL) reserved pineapple juice. (Save remaining juice for icing, if you like.) Pour into well in flour mixture. Stir just until all ingredients are moist. It will be thick. Sprinkle with pineapple and stir in. Follow with nuts and raisins. Gradually stir in carrots until evenly distributed. Scrape into Bundt pan and spread top as best you can. To remove air pockets, bang pan on counter about 10 times.
4. Bake 1 hour to 1 hour and 10 minutes, until cake bounces back when lightly touched on the top. Place on a baking rack to cool for 15 minutes. Then to loosen cake from pan, run the point of a small knife between pan and cake, all around edges. Pick up the pan and vigorously shake until you can feel the cake moving. Turn cake onto the rack to cool completely. It’s wonderful as is or you can dress it up by sprinkling with icing sugar or drizzle with glaze (Step 5). Covered in the refrigerator, it will keep well for at least a week and also freezes well. If you freeze thick slices in sealed bags, they are ready to pop into lunch bags.
5. For glaze, pour ¼ cup (50 mL) reserved pineapple juice into a small mixer bowl. While beating on low, gradually beat in 2½ cups (625 mL) sifted icing sugar. You want a thick but pourable glaze. To test, using a large spoon, drizzle a little over a small section of top of cake. If it quickly runs off, beat in a little more icing sugar or if too thick, thin with juice. Then slowly drizzle overtop the entire cake. Decorate, if you like, with chopped nuts.
Serves 12 to 16
