Carrot Cake

Carrot Cake

During family birthday celebrations, I enjoy baking the requested favorite dessert:  carrot cake. Let me share that this carrot cake has won many times now.  Carrot cake,  as you know, is typically full of white flours, sugars, oil, and with the cream cheese frosting combo, screams high saturated fat and mega calories. After the last bake, I began a quest to create a healthy version of this favorite. I am happy to report I was successful.  I have taken all oils, white flours, and sugar from this recipe. Instead, they have been replaced with ingredients that offer power packed nutrients to fuel the body and not send it on a sugar spiked spiral, and removing the guilt to splurge. I have enjoyed this for an anytime meal during the day and with a cup of tea or coffee … heaven.
Carrot Cake

Carrot Cake

Ingredients

  • 1 cup premium 100% whole wheat flour
  • ½ cup vanilla whey protein powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 4 organic eggs (2 egg whites/ 2 whole eggs)
  • 1 small steamed sweet potato, peeled
  • 1 cup organic unsweetened applesauce
  • 1 ½ cups Stevia in the Raw
  • 2 cups fresh shredded carrots
  • 1 cup organic raisins
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 cup chopped walnuts
  • 1 cup flaked coconut
  • Optional Cream Cheese Frosting: I prepare this and keep in a small bowl in the refrigerator and place on top of each individual slice of cake if desired.
  • 1 8oz package of fat free or light cream cheese
  • 1 tsp vanilla
  • ¼ cup Stevia in the Raw
  • Almond milk

Preparation

  1. Preheat oven to 350 degrees F (165 degrees C). Grease and flour a 9x9 inch pan.
  2. In a separate large bowl, mix together the whole wheat flour, vanilla whey protein, baking powder, baking soda, and cinnamon. Set aside.
  3. In a large bowl of an electric mixer, mix cooked sweet potato, organic applesauce, egg whites and whole eggs, and Stevia in the raw and blend until light
  4. Beat in whole wheat flour mixture.
  5. Stir in shredded carrots, crushed pineapple, chopped walnuts, raisins, and flaked coconut on low speed. Pour into prepared pan.
  6. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for about 15-20 minutes and enjoy slightly warm
  7. Cut into 16 squares
  8. Optional Cream Cheese Frosting Directions: In the bowl of an electric mixer, place softened cream cheese and vanilla, mix to creamy. Slowly add the Stevia until well blended while adding Almond milk one tablespoon at a time until creamy frosting consistency. After the sliced cake is placed on the plate, add a dollop of the frosting and enjoy!
https://stayhealthyfitness.com/carrot-cake/

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