Healthy Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients: 2 1/2 cups grated organic carrots2 1/2 cups organic apple juice 1 1/2 cups organic raisins (or 3/4 cup raisins and 3/4 cup walnuts) 2 cups organic whole-wheat flour1/2 cup unrefined organic coconut oil2 organic, cage-free eggs4 organic, cage-free egg whites1 tablespoon natural vanilla extract3/4 cup organic unsweetened applesauce1/2 cup raw organic wheat germ2 Tbsp baking powder1 Tbsp ground cinnamon
nstructions:
Preheat oven to 350 degrees F. Line two 9-inch, round cake pans with parchment paper, and spray with non-stick baking spray.
Bring the carrots and 1 cup plus 2 tablespoons apple juice concentrate to boil in a medium saucepan.
Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth.
Add the raisins and pulse until finely chopped. Let mixture cool.
Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl.
Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce.
Pour the batter into the prepared cake pans.
Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.
When cool, frost with cream cheese frosting, if desired.
(Makes 1 double-layer 9-inch round cake)
Number of Servings: 12
Recipe submitted by SparkPeople user GRAMMYEAC.
Preheat oven to 350 degrees F. Line two 9-inch, round cake pans with parchment paper, and spray with non-stick baking spray.
Bring the carrots and 1 cup plus 2 tablespoons apple juice concentrate to boil in a medium saucepan.
Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth.
Add the raisins and pulse until finely chopped. Let mixture cool.
Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl.
Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce.
Pour the batter into the prepared cake pans.
Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.
When cool, frost with cream cheese frosting, if desired.
(Makes 1 double-layer 9-inch round cake)
Number of Servings: 12
Recipe submitted by SparkPeople user GRAMMYEAC.
Nutritional Info Amount Per Serving
- Calories: 224.9
- Total Fat: 6.9 g
- Cholesterol: 35.6 mg
- Sodium: 294.9 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 5.0 g
- Protein: 8.0 g
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