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Healthy Carrot Cake
INGREDIENTS:
1 packed cup shredded carrot (200g)
1/2 cup applesauce (120g)
1/3 cup oil (Replace with more applesauce only if you don’t mind a gummy texture) (60g)
2 tsp white or apple cider vinegar (10g)
2 tsp pure vanilla extract
1 1/2 cups spelt, white, or Bob’s gf flour (180g)
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/3 cup sugar, xylitol, or evaporated cane juice (65g)
1/16 tsp uncut stevia OR 2 additional tbsp sugar
optional shredded coconut or chopped walnuts
optional 1/2 cup raisins (80g)
DIRECTIONS:
- Preheat oven to 350 F, and line an 8-inch square or round pan with parchment (or grease very well).
- In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes or fridge overnight.
- In a separate bowl, stir together all remaining ingredients. Pour wet into dry, then stir until just combined. Do not overmix. Pour into the prepared pan, and smooth down evenly.
- Bake 30 minutes or until a toothpick inserted into the cake comes out clean.
The carrot cake tastes much sweeter and better-textured the day after it’s made, and leftovers can be refrigerated for 3-4 days or even sliced and frozen. I frosted the cake with about 1/2 cup of the frosting recipe linked under the second photo in this post – If using a preservative-free frosting like the one I used, it’s best to frost directly before serving.
Recipe from Chocolate Covered Katie: https://chocolatecoveredkatie.com/2016/03/21/healthy-carrot-cake-vegan/