Thursday, July 11, 2013
Recipe: Healthy Carrot Cake
I've always been a carrot cake lover. Moist cake, filled with spices, topped with cream cheese frosting - and even better if it has walnuts of pecans mixed throughout.
But that said... I'm a carrot cake perfectionist (I'm an everything perfectionist... but that's beside the point). It has to be just right - so I've been testing a thousand and one different versions, adding things here, taking away things there and I have created the ultimate healthy carrot cake recipe - and by jove, is it good!
I almost called it the just carrot cake - because it has just the right amount of moisture, spice and flavour. It's spot on - and we're in love. If you ask Jesse what the best part of the blog is - he'd probably say the recipe testing, because I'm always asking him and my family to try different cakes or cupcakes or muffins or dinner recipes to see if they're blogable (because I can't rely on my opinion alone!)
The Best Healthy Carrot Cake makes 10 cupcakes or 1 cake
low fat, gluten free, vegan options, clean eating friendly
2 2/3 cups grated carrot (about 300g or 2 large/4 small carrots)
1/2 cup unsweetened applesauce
1/4 cup egg whites or 1 egg or 1/4 cup applesauce or 1 flax egg
1/4 cup milk of your choice
1/4 cup honey (I used a little less as I don't like things too sweet - if making this vegan, use sugar or maple syrup)
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp mixed spice
1 1/3 cup flour (see list below for options)
Optional: nuts of your choice (I like walnuts or pecans best!)
Preheat oven to 180°C/350°F.
Prepare muffin tins by greasing/lining or grease and/or line a small cake tin.
In a bowl, combine your grated carrot, applesauce, egg whites or substitute, milk, honey and vanilla.
In a separate bowl, mix together your flours, baking powder, baking soda and spices.
Combine wet and dry ingredients, mixing until just combined.
Divide your mixture amongst muffin pans or pour into cake tin.
Bake for 15-20 minutes for cupcakes or 30-45 minutes for a cake - or until your cake is cooked through and a skewer inserted removes clean.
Cool before taking out of tins.
If frosting, cool completely or cool before storing in a container or freezing for later on.
I like using 2/3 cup Buckwheat Flour and 2/3 cup Gluten Free Self Raising Flour. Alternatively you can use gluten free plain or self raising flour (a little extra rise never hurts gluten free baked goods!)
Use plain or wholewheat flour (a mix of plain and wholewheat will give you the best results)
Our Favourite "Frosting": when it's just us eating cakes/muffins/cupcakes we usually freeze them or they'll get wasted - so we make a quick batch of "frosting" whenever we want to eat them. Just mix a spoonful of reduced fat cream cheese with maple syrup to taste and there you go.
So tell me, what's your favourite kind of cake - and why do you like it so much?
My second favourite cake is banana cake because a family friend gave us her famous recipe (in our recipe folder as Fay's Famous Banana Cake) and it was always a crowd pleaser.
Don't worry that Google Reader is closing, follow Southern In-Law on Facebook, Twitter, Instagram, Pinterest, Bloglovin and Feedly. You can also sign up to Southern In-Law's Weekly Newsletter here.