Traditional Carrot Cake - with a healthy twist!


Carrot cake is one of those things that every single baker should be able to make. You should have your go-to recipe. In my case, that would be the recipe my mom passed down to me. I've been making it since I was a small girl and I am partial to it's taste. It is a version that uses crushed pineapple and I love how this added element makes the cake extra moist.


Now what's the twist? I've tweaked the recipe so that it is gluten-free, dairy-free and refined sugar free. You can also make it vegan by simply swapping out the eggs for flax eggs. I tried this last weekend and it worked a treat. I even went one step further and removed the vegetable oil to make it that bit healthier.


Let's be honest, I was worried how this would turn out and afraid it wouldn't taste anything like the version I've been used to for years. But alas, it is FANTASTIC! I honestly don't think I will go back to making the original version for the time being.


My mom used to make a simple chocolate icing for us when we were kids as she worried we wouldn't enjoy cream cheese frosting. I think a chocolate frosting would be wonderful but I happened to have vegan cream cheese on hand and so I turned that into a quick frosting with some Swerve Confectioner's Sugar substitute to keep away from refined sugars. Works a treat!


Enjoy this traditional cake with a cup of tea or coffee and you'll be in heaven.


Happy baking!



 

TRADITIONAL CARROT CAKE

Gluten-free, Dairy-free, Refined sugar free


INGREDIENTS


For the cake

  • 2 eggs (or flax eggs if vegan)

  • 1 1/4 cup grated carrots

  • 1 cup crushed pineapple, drained

  • 1/2 cup unsweetened apple sauce

  • 1/4 cup coconut oil melted

  • 1/3 cup date puree

  • 1 cup gluten-free flour mix (I used Robin Hood's gluten-free flour)

  • 1/3 cup monk fruit sweetener or erythritol

  • 3/4 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1 tsp mixed spice

  • pinch of salt

  • 1/3 cup chopped walnuts and more for decorations

For the icing:

  • 1/4 cup vegan butter at room temperature

  • 1 8 oz. container of vegan cream cheese (like Tofutti)

  • 2-3 cups Swerve icing sugar substitute

  • 1 tsp vanilla extract

INSTRUCTIONS

  • In a large bowl whisk your eggs and mix shredded carrots, pineapple, applesauce and date puree.

  • In a second bowl, mix together the flour, baking soda, baking powder and salt.

  • Gradually add the dry ingredient to the wet ingredient and mix until well combined.

  • Fold in the chopped walnuts.

  • Pour into a greased cake tin (9" round cake pan) and bake in a 350°F oven for 45 to 50 minutes or until an inserted toothpick comes out clean.

  • For the icing, using a stand mixer or hand mixer whisk together the butter and cream cheese. Gradually add the icing sugar substitute until the you reach the desired consistency. Add vanilla and give a final whisk before using.


Note: Using a 9" cake pan will give you a cake about 1 1/2 to 2" in height. To make a nice layered version I would recommend using 2 x 6" cake pans and adjusting the baking time. Use your frosting of choice to stack the layers together.


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