This moist, rich cake is made using whole grain flour, fruits and veggies, more “natural” sweeteners and healthy oils. Your kitchen will smell divine with the aroma of warming spices like cinnamon, nutmeg, ginger and cloves as this cake bakes.
I took this original recipe and divided it into individual loaf pans to give to friends. Makes three. Instead of the usual cream cheese or traditional whipped cream topping I whipped coconut milk (without guar gum in the ingredients) with a little maple syrup & vanilla extract. It’s a much healthier alternative but the secret is to make sure the coconut milk is very well chilled. Leave the can in the fridge for at least one hour. It can also be helpful to put your mixing bowl and beaters (or blade) in as well, so everything is very cold. As far as the cake goes, you can always substitute some of the pineapple for grated zucchini (as I did for a few of them), omit the walnuts entirely and/or add raisins. I made my own apple sauce.
Carrots – Carrots are one of the best sources of beta carotene, which balances the immune system and reduces the risk of many cancers. They also guard against cardiovascular disease, reduce inflammation, slow the aging process, and are great for digestion disorders. They also contain fiber, calcium, iron, and many other vitamins and minerals.
Cinnamon – This spice has antiseptic properties, is a digestive aid, has anticancer properties, and is beneficial for the heart, lungs, and kidneys. It also helps lower blood pressure and makes insulin more efficient thus controlling blood sugar spikes.
Walnuts – These nuts contain beneficial polyunsaturated fatty acids that are great for the brain and lowering cholesterol. They are also high in protein, fiber, minerals, and vitamins.
Pineapple – Pineapple is an excellent source of vitamin C and manganese. It is also rich in the enzyme bromelain, which aids in digestion, is an anti-inflammatory, and an anti-cancer agent. It can greatly reduce the swelling of carpal tunnel syndrome, arthritis, and gout.
1/2 cup apple sauce
1/2 cup honey
1/3 cup olive or coconut oil (I used organic virgin coconut oil)
2 eggs (or 2 Tbs ground flax seeds soaked in 6 Tbs water)
1 cup raw carrot, grated (2-3)
1 cup crushed pineapple, drained
1 cup whole grain spelt flour, rice flour, kamut flour or combination
1 tsp baking powder
3/4 tsp baking soda
1/4 cup walnuts, chopped
1/4 tsp unrefined salt (I used himalayan)
1 tsp cinnamon
½ cup unsweetened shredded coconut
optional: 1 tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves (I used a pumpkin spice mix)
- In a bowl, mix together the wet ingredients.
- In a separate bowl, mix together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix together gently.
- Pour into a greased 7×11 inch cake pan (or a muffin tin) or individual loaf pans,
- Bake at 350ºF until a toothpick comes out clean, approximately 40 minutes (20 minutes for cupcakes in a muffin tin). Cool and serve.
“If your regrets linger, if you cannot find inspiration in solitude, then
you still have much to learn from the writers and poets and the cooks
on becoming the artist of your own life… you can never re-create the
past. But you can shape your own future. And you can make a cake.”
~ Jacqueline Duval, in ‘Reckless Appetite a Culinary Romance’
Photos: d. king
One thought on “Food: Oh So Moist Carrot Cake”
Sounds very tasty!