We both love carrot cake. Who doesn’t. It’s a sweet tasting cake with creamy frosting and – best of all – it contains carrots! So in some strange way this cake must also be healthy!?
Well, it also usually contains large amounts of sugar, butter and flour, so healthy might not be the perfect word to describe it. Unless you replace these ingredients for more natural alternatives. We decided to try it.
So, we took a couple of our favorite carrot cake recipes, mixed them up a bit, removed the sugar, butter and white flour, replaced them with some ingredients that we found appropriate, whipped it together and put it in the oven. And our first try was a disaster! We used apple juice as sweetener and almost not any flour at all, which gave us a compact stonecake with absolutely no taste.
For our second try we sweetened it with bananas and dates (and some honey in the frosting), we used whole-wheat flour and a mild oil instead of butter. And this time it really turned out well. We also used a lot of dried fruit and quite large carrot grates, which made it really chewy and chunky.
Scroll down for the recipe.
A “Healthier” Carrot Cake
10-15 fresh dates (without seeds)
6 tbsp sunflower oil
1 cup whole wheat flour
1 _ tsp baking powder
3 tsp cinnamon
_ tsp nutmeg
_ tsp cardamom
3-4 carrots (medium size, grated)
_ cup coconut flakes
_ cup walnuts (roughly chopped)
1/2 cup raisins
200 g cream cheese
3 tbsp honey
1/2 lime (juice)
1/2 cup hazelnuts
Preheat the oven to 350°F. Whisk the eggs in a medium sized bowl. Use a hand blender or a blender to mix bananas, dates and oil into a thick cream in another bowl. Sift together flour, baking powder, cinnamon, nutmeg and cardamom and stir it together with the eggs and the banana-cream. Add grated carrots, coconut flakes, walnuts and raisins and stir it until it all comes together.
Pour it into a cake pan and bake for about 40 minutes. Try to stick a toothpick in the centre of the cake, when nothing sticks on it the cake is ready. Let it cool.
Whip together the cream cheese and the honey (bananas or dates would probably also work as sweeteners for the frosting). Add the frosting when the cake is completely cooled of. Serve with roughly chopped hazelnuts or walnuts on the top.
Photos by: Johanna Frenkel