LOW-CAL SUPER CLEAN CARROT CAKE

 
Clean Up Your Cake Recipes
 
Cake can send pangs of guilt and worry to those trying to cut sugar and calories. But cake doesn’t need to be a “four letter word”! You can make almost any cake recipe healthier without changing its consistency, leavening and taste.
 
How? Cutting sugar is one way. Reducing it by 10% – removing 5 teaspoons per cup – in any type: blended (all ingredients stirred together in a bowl), creamed (butter and sugar beaten together) and sponge (eggs and sugar beaten together) makes no difference. In blended cakes, sugar can be reduced by 50% with no difference (other than sweetness) because it doesn’t build volume, just sweetness and moisture. And if it has fruit or a sweet veggie like carrot in it, even sweetness remains. (Info from blogkingarthurflour.com)
 
LOW-CAL SUPER CLEAN CARROT CAKE
 
This tasty carrot cake is chock full of carrots & rich spices and uses 2 ½ cups of freshly grated carrots. It has about half the calories of a traditional recipe, but still lots of robust flavour. It replaces butter with yogurt and olive or coconut oil, and sugar with just a little honey. The frosting can be made with yogurt cream cheese or cashew cream cheese.


INGREDIENTS
 
Cake
1 ¼ cups whole wheat flour
1 cup spelt or oat flour (can be made with gluten-free flour if combined)
2 ½ cups freshly grated carrots
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon cinnamon (grind it yourself from cinnamon sticks for a super rich, spicy flavour)
1/2 teaspoon nutmeg, grated (be sure to grate this yourself and don’t use powdered)
1 teaspoon candied ginger, chopped very fine (or ½ teaspoon dried ginger)
½ teaspoon salt
2 tablespoons olive or melted coconut oil
1 large egg (whole)
2 large egg whites
1 tablespoon pure vanilla extract
½ cup plain nonfat yogurt (or yogurt substitute)
¼ cup raisins or currants
½ cup chopped walnuts
¼ cup honey
¾ cup almond or coconut milk
 
Frosting
1/2 cup plain yogurt
1 (8oz) block softened yogurt cream cheese or cashew cream cheese
Finely grated orange zest
1 1/2 tablespoons honey
 
DIRECTIONS
Preheat the oven to 350°F. Grease and line a mid-sized cake pan with waxed paper/parchment. Put the flour, baking powder/soda and spices in a large bowl & mix thoroughly. Add raisins and walnuts. Make a well in the centre. In a separate bowl, whisk the egg, oil, egg whites, vanilla and milk together. Stir in the yogurt and honey, mixing until no large lumps remain. Then fold in the grated carrot, stirring just until incorporated. Slowly add the wet mixture to the dry ingredients in two parts, stirring until just combined to form a thick batter. Do not over-stir. Pour into the prepared pan(s) and spread to the sides. Bake for ¾ - 1 hour, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool. Take out of the pan and peel off the lining paper. Put on a board or plate to frost. Make the frosting by adding all ingredients together and beating with an electric blender/mixer until smooth. Spread evenly over the cake.

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