Deliciously Healthy Carrot Cake Food

HEALTHY CARROT CAKE

Steps:

• 1. Preheat oven 350 F. Place 2, round, 9 inch cake pans on parchment paper and trace around them. Line the bottoms of pans with parchment and grease with coconut oil. (See Note 3) 2. In a medium bowl, whisk eggs and then add the rest of the wet ingredients. Whisk until smooth. 3. Next, shift in spices and flour. Add in pink salt. Mix gently until well incorporated 4. Lastly, fold in shredded carrots and baking soda. 5. Bake at 350 F. on middle rack for 19-22 minutes until a toothpick comes out clean or with a few moist crumbs. 6. Let cool completely. Make the icing by combining all icing ingredients in a medium bowl or stand mixer and beating until smooth. 7. Frost cake, adding a layer of icing in between cakes. Decorate with chopped walnut, pecans, or ground cinnamon!

HEALTHY CARROT CAKE RECIPE

Steps:

• Step 1 - Place cashews into your high power blender (or food processor).
• Step 2 - Blend on high speed until a paste-like cashew cream begins to form. You'll need to scrape the sides of the blender a few times to get the mixture to form.
• Step 3 - Add the maple syrup, lemon juice and coconut oil. Blend until the cashews become creamier. Add water gradually and as little as possible. You want the cream frosting to loosen and become smooth and silky but you don't wan to dilute the flavors with water. How much water you need will vary (and will also depend on whether you pre-soaked your cashews).
• Step 1 - Place the diced carrots, almond meal, hazelnut meal, dates, dried apricots, and cinnamon into your food processor. Blitz until very well combine and forms a soft paste.
• Step 2 - Add coconut, dried pineapple, sultanas/raisins, and orange zest to the mixture in the food processor. Blitz very briefly until just combined. You want these ingredients to be less processed so that there's some texture variance in the finished cake (ie, you want some different sized "bits" in your cake).
• Use either two mini spring-form pans or a small spring-form pan.
• Step 1 - Press a layer of carrot cake mixture into the base of your pan. It should approx 2.5cm (1 inch) thick.
• Step 2 - Add a layer of cashew cream frosting.
• Step 3 Optional: Sprinkle dried fruits and nuts on the cashew cream frosting layer. I used a tropical fruit mix I had in the cupboard for the cakes in the photo. It added a lovely color, texture and even more flavor. Shredded or flaked coconut would also work well.
• Step 4 - Add another layer of carrot cake mixture onto of the cashew cream frosting (same thickness as your base layer). Smooth top of cake so it's even.
• Step 5 - For best results refrigerate for a few hours (or overnight). Place plastic wrap or a plate over the top of the cake to prevent it drying out in the fridge. If you're not refrigerating, move straight onto Step 6.
• Step 6 - Remove the cakes carefully from spring-form pans. The cakes will still be malleable so handle them gently.
• Step 7 - Top cakes with cashew cream frosting and decorate as you like.
• Step 8 - Slice with a sharp knife that's been heated under hot running water. This makes cutting the cake easier. Enjoy!

HEALTHIER CARROT CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

DELICIOUS GLUTEN FREE SUGAR FREE HEALTHY CARROT CAKE

Steps:

• (Make sure the carrots are grated before using them in the recipe, as well as chopping the almonds).
• Mix all ingredients together and bake in a 9x13-inch pan or in small cupcake holders (spray Pam butter-like spray) for 45 minutes on 350 degrees. If using oil instead of apple sauce, allow to cook one hour.
• Whip frosting ingredients together. Wait till cool to frost.
• To entice my daughter to eat them I put orange and yellow sprinkles on it, or you could also decorate it with little "frosting carrots". Have fun with this cake; it's very versatile and good for you. You can use all of the optional toppings as well if you'd like. You can reference the other cake here.
• On a side note, this frosting is also good with some sugar free fat free vanilla or cheesecake pudding, and also makes a great dipping sauce for apples.