Healthy Carrot Cake

While we are getting ready to get out and celebrate Canada Day. I used this moment as an opportunity to experiment with something new in the kitchen. I got the inspiration for this carrot cake from low carb fruit cake. I replaced the dried fruit with a cup of freshly grated carrots and omitted the salt since, in my experience, salt and dessert do not go well together. Once, I messed up and ruined the whole cake by adding a tablespoon of salt instead of a teaspoon. After that, I avoid salt altogether in any sweet baking. I am still not sure about the purpose of the salt in the cake. Anyways, my tweaks worked out well and added my own personal touch.

The in-house feedback was: mmm….(pause), good….(pause), I love it!

Preparation time: ~20 minutes. Baking time: 30-35 minutes.

INGREDIENTS:  ~ 12 slices

  • Eggs – 4 large
  • Almond flour- 1 and a half cups
  • Baking powder – 1 tablespoon
  • Stevia – 2 tablespoons
  • Butter, unsalted  – 60 grams, melted
  • Pure vanilla extract – 1 teaspoon
  • Lemon zest – 1 teaspoon
  • Grated carrots – 1 cup
  • Walnuts – 1 cup, chopped
  • Coconut Oil – for the aluminum pan

INSTRUCTIONS:

Dough: Preheat oven to 350F. In a bowl mix eggs, almond flour, stevia, and baking powder. Add melted butter and mix well. Add grated carrots and mix well. Add chopped walnuts, lemon zest, and vanilla extract and mix until uniform. Transfer the mixture into a loaf pan with greased baking sheet. Bake in the oven for about 30 minutes. Let cool in the oven for about twenty minutes. Cool in the fridge before slicing the cake.

One slice of cake is about 1/3 servings of carb and is about 5.6 g of carb with 2.6 g of fiber, and about 190 calories.

Enjoy!

17 thoughts on “Healthy Carrot Cake

  1. Is this a good time to say I’ve never actually even tried carrot cake? I think I’ve been living a boring life & missing out! 😂Your recipe is really easy to follow, and it seems more straightforward than I’d imagined. Yum yum.
    Happy (belated) Canada Day by the way!
    Caz xx

    Liked by 1 person

    1. Maybe it is a good time to try it? I actually tried my first one a few months ago (but the original one with lots of sugar, and it was delicious) and thought to make a healthier version.
      Thank you, Caz!
      Svet xx

      Liked by 1 person

      1. That makes me feel a bit better, knowing you’ve only recently forayed into trying carrot cake! Silly question, but given the mix of ingredients, can you taste the carrot particularly strongly? I think that’s why it’s never really appealed to me as when I think of cake I think of sweet and yummy, not vegetables. xx

        Liked by 1 person

      2. Well actually, a carrot is among the vegetables that are considered to be sweet (like beets) and contain sugar in the form of starch, so you can’t eat them as much as you want especially for someone with food restriction (or diabetes). I don’t feel the carrot taste at all. I taste the butter with the almond flour, the lemon flavor, and of course the nuts. The cake I first tried I wasn’t able to taste anything just pure sugar, so in both cases, the carrots are hidden. xo

        Liked by 1 person

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