CARROT CAKE for Clean Eaters | Gluten Free | No Butter or Artificial Sugars
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- Опубликовано: 6 мар 2021
- You would never believe this was a HEALTHY carrot cake!! NO butter, NO wheat, NO artificial sugars - this cake recipe uses almond flour, is naturally sweetened and comes out perfectly moist and delicious.
CARROT CAKE
⅓ cup (45g) raisins
3 medium carrots
2 eggs
¼ cup (60ml) maple syrup
¼ cup (60g) apple sauce (purée)
¼ cup (60ml) almond milk
¼ cup (60ml) coconut oil, melted
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
¾ teaspoon salt
1 teaspoon vanilla extract
1½ cups (145g) almond flour
½ cup (45g) desiccated coconut
1 teaspoon baking powder
⅓ cup (50g) pecan nuts or walnuts
MAPLE CREAM CHEESE FROSTING & TOPPING
6oz (170g) cream cheese, softened
2 tablespoons maple syrup
pinch of salt
2 tablespoons crushed pecan nuts or walnuts
DIRECTIONS FOR CAKE:
Preheat oven to 350°F (approx 175°C). Line and grease an 8x8 inch baking tray with parchment paper - use extra on the sides to use as lifting handles.
Place raisins in a small bowl, cover in warm water and leave to soak.
Peel, wash, and roughly chop the carrots. Place into a food processor and blitz. Use a spatula to move around the carrot pieces between the processing. Continue with a few bursts until the carrots are ground to the size of grains. Transfer into a separate bowl.
Into the food processor (no need to rinse out the food processor bowl), add in eggs, maple syrup, apple sauce, almond milk, coconut oil, cinnamon, ginger, cardamom, nutmeg, salt, and vanilla extract. Blend to a smooth mixture.
Add in the almond flour, coconut, and baking powder. Blend until combined.
Drain the raisins and add to the mix, add the carrots and the pecan nuts. Mix with one short burst in the processor.
Pour the cake mixture into the prepared baking tray and bake for 45-50 minutes until golden brown and when a toothpick comes out clean. Let the cake cool for 10 minutes on a cooling tray while still in the baking tray. Then using the parchment paper handles, lift the cake to sit directly on the cooling tray. Leave until fully cooled.
DIRECTIONS FOR MAPLE CREAM CHEESE FROSTING:
Soften a block of cream cheese at room temperature for an hour before making the frosting.
Into a bowl add the cream cheese, pinch of salt and half of the maple syrup. Using an electric mixer, blend the cream cheese mix. Add the remaining maple syrup and continue blending until a smooth and fluffy cream mixture is formed.
Spread the cream frosting over the cooled cake and top with crushed pecan nuts. Cut into 16 equal sized squares and serve. Since the frosting is made from cheese, the topped cake should be wrapped in plastic cling film and stored in a refrigerator. It will keep fresh for around 3-4 days.
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Thank you for this version of a healthier carrot cake ,I am willing to give it a try.🤩😍👍👍👍
Thank you for the written recipe & your clear instructions.
A very healthy keto recipe,iam going to make it soon. Thanks.
thanks for sharing..good luck
Loved it!!! From São Paulo-Brazil
I don't own a food processor so could this be done with a hand mixer? Love the recipe
Hi Ann, I would suggest that you place all the ingredients EXCEPT the carrots, pecan nuts and raisins into a large mixing bowl. Use your hand mixer to blend everything else together. For the carrots, an old fashioned grater would work a treat. You will also need to crush the pecans and chop the raisins separately before adding to the other blended ingredients. I hope this helps! And thanks for watching😊
Would love to try your recipe, but I have a coconut allergy, would I be able to substitute the coconut oil with extra apple sauce or another type of oil? Thanks!
Coconut oil can be substituted in this recipe with sunflower oil using the same quantity. I hope this helps! Thank you for watching😊
Hi, thank you for this great recipe, I have a question, can I replace rice flour instead of almond flour /and instead of maple syrup can I use brown sugar?!
You should be able to replace the almond flour with rice flour. Brown rice flour would probably be best. As rice flour is more starchier than almond flour, it will alter the texture. If you use brown sugar in place of maple syrup then be sure to add a little extra milk as you will have reduced the liquid in the cake mix. All the best, and please share the results😊❤
@@SususCookbook thank you so much💜
Hello, I just have a smoothie blender would it work or would it overblend the ingredients?
Hi! I would not recommend using a smoothie blender for this type of cake as it would over mix the ingredients and possibly liquidize the carrots. I would suggest you use shredded carrots, chopped nuts, and mix everything in a bowl using a wooden spoon. It may take longer than using a blender but your carrot cake will have the right texture. I hope this helps and you enjoy making this recipe😊
@@SususCookbook thank you so much!! Seriously such an amazing recipe. 👏 I did take out the raisins though for preference.. Do you think I can substitute banana instead of raisin? ❤️
Certainly leave out the raisins - they are not everyone's preference. Banana is not really a substitution for raisins in this recipe as it will introduce more moisture which we already have with the apple sauce. Hope this helps. Thanks for watching and for your query😘
Would honey be okay instead of maple syrup
Liquid honey could certainly work, although it would alter the taste. I would be interested to know the results😊
What could be the alternative of eggs for vegetarians?
Thanks for your question. You can use aquafaba (the water from canned chickpeas) which is a good egg replacement. You will need 6 tablespoons of aquafaba for this recipe. It needs to be whipped until it is creamy before adding to.the recipe. Happy baking❤
can you post the nutrition of a slice of cake...sugar, carbs etc
This is my homemade recipe and I don't have nutritional breakdowns for it. Sorry I can't help you with that. Thanks for watching:)
Do you use almond flour or ground almonds?
I've only ever used almond flour in this recipe. If using ground almonds, they would need to be blanched, peel removed, and then ground. Almonds that have been ground with skin on produce almond meal which is a little different in color and texture. I would love to know the results if you do use whole almonds! Thanks for watching😊
Can I use grated carrots?
You can use grated carrots - the texture is a little different but it does not affect the overall result hugely. I suggest you mix them into the batter right at the end after blitzing the pecans and sultanas - putting grated carrots into the food processor will result in them becoming watery. Hope this helps😊
Anyone, please let me know of substitutes for desiccated coconut and almond flour!
You can substitute the almond flour with cassava flour or oat flour using a 1:1 ratio. The desiccated coconut can be replaced with the same quantity of whichever flour you are using. The texture will, of course, be different. You may also need to adjust the baking time as almond flour bakes faster than some other flours. Hope this helps!
@@SususCookbook Thank you very much!
Can I use oat meal flour instead of almond flour?
Oatmeal flour can certainly be a substitute for almond flour, using a 1:1 ratio. The flavor will be slightly different though as oatmeal doesn't have the same depth of nutty taste. Almond flour is heavier and denser, whereas oat flour is lighter. Although I have not tried this recipe using oat flour, I imagine the result will be a lighter and fluffier textured cake. Hope this helps, and happy baking!😀
@@SususCookbook Thank you for responding!
What temp do you bake it at?
Preheat and bake at 350 F (175 C) Enjoy😊
Thank you!
This isn’t for clean eaters because it contains eggs.
I disagree. If the eggs are from free range, grain fed hens, it absolutely meets the definition of clean food. Clean eating doesn't mean vegan or even vegetarian, it just means no factory farmed animal products or highly processed ingredients - natural foods, basically.
@@safina8877 I don’t agree. But hey…
@sisi pruitt, thanks for your comment. Please see this link, it is a useful article published by Harvard School of Public Health that provides more information on the subject of what is generally considered clean eating:
/nutritionsource/clean-eating/
If you prefer not to use eggs in the recipe then you can use aquafaba (the water from canned chickpeas) which is a good egg replacement. You will need 6 tablespoons of aquafaba for this recipe. It needs to be whipped until it is creamy before adding to the recipe. Hope this helps:)