Timberline Homestead A self sufficient homesteading life
I grabbed a bag of Arrowhead Mills whole grain pastry flour while at the local grocery store. It was new to me, looked intriguing and I wanted to try it. I pulled up Arrowhead Mill’s website for recipes and found this fantastic recipe for extremely moist pineapple raisin carrot cake with cream cheese frosting. These scrumptious little cupcakes are full of texture and have just the right amount of sweetness.
Whole grain pastry flour is light in texture, much lighter than whole grain or wheat flour and has a low gluten content. Its not recommended for use in breads or recipes that call for yeast but is great for cakes, cookies and pastries.
In a medium bowl 2 cups of whole grain pastry flour, 2 teaspoons of baking powder and baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt are combined.
In a larger bowl 1 cup sugar, 2 eggs, 2 egg whites, 1/3 cup oil, 2 teaspoons vanilla and 1 cup buttermilk are mixed.
The recipe calls for crushed pineapple. I crushed pineapple chunks with a fork and drained them well, squeezing out liquid with the back of a spoon in a fine mesh sifter.
The 1/2 cup pineapple, 2 cups of grated carrots, and 1/4 cup of raisins are added. I cut the amount of raisins called for and chopped them for a finer texture.
Lined cupcake pans are filled and baked for approximately 16 minutes at 350 degrees.
Meanwhile, the frosting was mixed. 2 ounces cream cheese and 2 tablespoons margarine at room temperature and 1/2 teaspoon vanilla are combined. Then, 1 1/4 cups powdered sugar are mixed in.
Cooled cupcakes are frosted and topped with diced walnuts.
Delicious!
