Guilt-Free Carrot Cake 

One of my favorite cakes of all time is carrot cake!

Growing up, my mom would make her special recipe every year for my dad’s birthday. I always loved getting my slice and slathering it with rich cream cheese frosting. I often may have ended up with more frosting then cake……but I still adore that sweet cake packed with nuts, raisins, and (of course) carrots.

Well, a few months ago, dad’s birthday rolled around and just like always, I walked into my parent’s kitchen which was filled with the aroma of freshly baked carrot cake. Ahhhhh!

I took a peek at the recipe and I started to think about how I could tweak the recipe. My goal was to preserve the flavor while minimizing the sugar, oil, and eggs.

This week I finally had time to experiment in the kitchen and I am very proud of the end result.

Served without frosting, I would honestly eat this cake for breakfast……well maybe I’ve already done that a few times this week. Haha

I would like to work more with this recipe, trying to get it to rise more and even go for a gluten-free version. But it was tasty enough that I just had to share!

Guilt-Free Carrot Cake

Total Time – 1 hr 25 min (prep – 40 min; cook – 45 min)

  • 1/4 C flaxseed meal
  • 3/4 C water
  • 2 C whole wheat flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp Himalayan sea salt
  • 1/4 tsp cloves
  • 1/4 C coconut oil, melted
  • 1 banana, mashed (approx. 1/2 C)
  • 1/2 C unsweetened applesauce
  • 3/4 C fresh squeezed orange juice (2 oranges)
  • 1/3 C coconut sugar
  • 1 tsp vanilla
  • 2 C shredded carrots (approx. 3 large carrots)
  • 1 C raisins
  • 1 C chopped walnuts
  1. Mix flaxseed meal and water; set aside.
  2. Stir together flour, baking soda, cinnamon, salt and cloves.
  3. In a separate bowl combine coconut oil, banana, applesauce, orange juice, sugar, vanilla, and flaxseed mixture.
  4. Mix wet and dry ingredients just until combined. Fold in  carrots, raisins, and walnuts.
  5. Pour batter into a greased bundt cake pan and bake 45-50 minutes, or until knife inserted into the center comes out clean.
  6. Allow to cool completely before serving. The center may seem a little undercooked when you remove it from the oven, but it will set as it cools.

 

Notes: This recipe is low in sugar and does not taste sweet enough to be cake on its own. However, as soon as I added frosting, the sweetness of the cake wasn’t noticeable at all. Also, the cake did not rise well. 

 

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