A Little Bit Healthier Carrot Cake
Delight your family and friends on this Christmas and whip up this healthier carrot cake for dessert. It’s as yummy as the traditional one, but it’s made without white sugar and flours. And if you feel that Christmas time is too busy and stressful time for baking, no worries! You can bake the cake beforehand, freeze it and just spread the frosting on top of the cake before serving 😉 .
3-4 carrots, grated finely
2 ripe bananas or 4 small apples
1 dl maple syrup or honey
100 g organic butter or coconut oil
a piece of fresh ginger
2 dl coconut flour
2 tbsp psyllium
2 tsp cinnamon
1 tsp cardamom
1/2 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
2 tsp apple cider vinegar
(1 / 2-1 dl of almond milk or water if needed)
1 can of coconut milk, use only the solid part of it (Chill coconut cream in the fridge overnight)
vanilla extract or powder
(nutmeg if you like)
I chose to do a traditional carrot cake frosting this time as it’s our all-time family favorite, but if you want to keep it healthier all the way till the end, choose the first option 😉 .
200 g natural, unflavored (light) cream cheese
¾ dl icing sugar
¼ tsp vanilla sugar or extract
• Preheat oven to 180° C.
• Grease and flour cake pan, or use baking paper in it. Of course, silicone one can be used on its own.
• Mix eggs, bananas / apples, syrup, butter / oil, ginger, coconut flour, and psyllium in a blender, hand mixer or food processor. Let it run until smooth.
• Add the spices.
• Add almond milk/ water if the dough feels too thick.
• Stir in grated carrots with a spoon or spatula.
• Pour the dough into prepared pan.
• Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Healthier: Remove the coconut cream from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
• Place hardened cream in (chilled) mixing bowl. Beat for 30 seconds with a mixer until creamy.
• Then add vanilla and lemon juice (and nutmeg if using) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness if needed.
• Traditional: Just mix everything together with a hand mixer.
• Frost the cooled cake.
The original recipe can be found here: