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
- Mix flaxseed meal and water; set aside.
- Stir together flour, baking soda, cinnamon, salt and cloves.
- In a separate bowl combine coconut oil, banana, applesauce, orange juice, sugar, vanilla, and flaxseed mixture.
- Mix wet and dry ingredients just until combined. Fold in carrots, raisins, and walnuts.
- Pour batter into a greased bundt cake pan and bake 45-50 minutes, or until knife inserted into the center comes out clean.
- 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.