You won’t Believe it’s Healthy; The Perfect Carrot Cake

It’s been 2 years since I’ve started this blog and it’s been so wonderful, you’ve all been so wonderful! I feel so happy & grateful at all the amazing response I’ve gotten from all you (mythineaters & followers) about this blog, my recipes and advice. Thank you for all the support and awesome-loving feedback. You guys rock!

It’s also November one of my favorite months out of the year because it’s bringing you into the winter festivities, where you start to spend more time in the kitchen cooking, baking & experimenting recipes for the Holidays; and if you like to cook this is just a wonderful part of the year. With this being said I have been making a lot of healthy alternatives or replacing ingredients in the baking atmosphere and whats more there have been some really delicious turnouts and I could not be more happy. I seriously wonder why not everyone makes healthy substitutes all you’re giving up on is the unhealthy ingredients but the flavor is better, the moistness is there and it hits the spot in all the right places.

I really wanted to share this recipe with you. I would suggest it to be perfect for breakfast, an afternoon snack with your tea or coffee, and then of course a delicious dessert that you could also serve on Thanksgiving day or Christmas Eve. Which ever you pick just know that you are going to love it and every bite you take.
Don’t forget that you will cutting down the amount of calories you take in and it will be a nutritious dessert so forget the guilt and start enjoying this joyous season!! I’ll include the cream cheese icing at the bottom but I think that it tastes fantastic alone as well. Ciao

Ingredients:
Makes 9in cake

2 cups Kamut Flour*

1 cup Cane Sugar

2 Eggs

2 Egg Whites

1/2 cup Sunflower Oil**

1/2 cup Lactose-free Milk

2 tsp. Baking Soda

2 tsp. Baking Powder

1 tsp. Salt

2 tsp. Cinnamon

1 tsp. Ginger, ground

1 tsp. Vanilla Extract

3 cups Carrots, grated

1/4 cup Walnuts, chopped

Preheat oven at 350°F (180°C)

Grease and Flour you cake pan.

In a bowl combine flour, baking soda, baking powder, salt, cinnamon, ginger mix and set aside.

In a large bowl with the mixer on medium speed beat eggs & egg whites until smooth. Beat in sugar for about 2 minutes. Add in oil, milk and vanilla, once incorporated start mixing in the flour mixture, then carrots and walnuts. Pour into prepared pan and bake for about 40 – 50 min or until toothpick inserted comes out clean.

*I used Kamut Flour an ancient wholegrain flour kept in its most natural state, highly digestible and light but you can use AP flour or whatever you like.

**You can use flax oil, pumpkin oil, extra virgin olive oil or also coconut oil, you see.

Lighter Cream Cheese Icing:

175 gr. Light Cream Cheese

3/4 cup Powdered Sugar

1 tsp Lactose free Milk

1 tsp. Vanilla Extract

1/4 cup Walnuts, chopped

In a bowl with a whisk Cream Cheese until smooth, add in your powdered sugar until completely smooth, add vanilla and milk once all smooth and silky pour over cake and spread out evenly. Sprinkle your walnuts on top and now take a bite of your delicious cake.

Cream Cheese icingThe Icing is a little lower in fat but not exactly Healthy….then again who cares eat it if you want. Ta-Ta!

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