This Healthy Carrot Cake has no refined sugar and no refined flour in the ingredients. It’s amazing, how in some recipes we can substitute the unhealthy ingredients and still relish them as a treat.
This healthy carrot cake is been asked by many readers and I am glad; I was able to create a guilt-free dessert for all those health-conscious people. It’s protein-packed & has less than half the calories of a traditional bakery’s recipe.
Not to forget, this is the best way to have your kids eat better food. Just don’t exaggerate on the ingredients that had gone in the making to your kids. Irresistibly moist and secretly healthy carrot cake for kids has jawar, oatmeal, almond meal, dates, pineapple and of course fresh carrots in the recipes.
Here is good part – I have tried this cake with egg and without egg both ways. There is not much difference in the both cakes. This recipe can cater to all those people who want eggless and healthy desserts.
Both the cakes were moist and delicious, only the cake with the eggs turned out more cake like: means it had a better rise.
I have ditched the classic cream cheese frosting for the healthy carrot cake today. Instead used homemade flavoured yoghurt along, when serving.
These yoghurts are my all-time favourite recipes at home. My kids never buy any of those fruit flavoured yoghurts available in the market, I make these yoghurts with almost every fruit. They are very easy to prepare and I have mentioned the recipes in the pictures itself. Though this is a totally optional step in the cake; but I still recommend Vanilla yoghurt on the side along with the cake slice.
Here are few points to go through before baking your Healthy Carrot Cake:
1 . In the Eggless version, I have used flax seeds. Health benefits – Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects.
How to and ratio:
Quantity – Mix 1 tablespoon ground flax seeds (flax meal) with 3 tablespoons of warm water and mix with a fork to combine. Now let it sit for 5-10 minutes before adding to the recipe. This is equal to one egg.
You can also use this ready to use protein mix; This will work well Orgran Egg Replacer Mix, 200g
2. There is fresh pineapple in the wet ingredient list. I have not used the canned one, to maintain the #healthy part. The benefit is that you get a great (sweet!) taste from the pineapple, plus some added fibre to the cake. I suggest when choosing the pineapple, select the one which is ripe and is naturally sweet. The fruit vendors normally know which pineapple will be sweeter than the other. Talk to him and pick up the best one. Remember we are not using any refined sugar in the cake. This selection will count in the final result.
3. As a sugar substitute, we will be using two parts of date paste and one part of the pineapple.
How to prepare date paste:
1 cup pitted dates, ½ cup very hot water.
Combine dates and hot water in a bowl and let sit for 1 minute. Massage with fingers to help soften. Place dates and all the liquid in a blender and process for 30 seconds or until completely smooth.
4. In the whole cake, I have used just 2 tablespoons of the oil, and the cake remains soft and moist because of pineapple, date paste, carrots and buttermilk.
How to prepare buttermilk at home:
Milk (just under one cup), 1 Tablespoon white vinegar or lemon juice
Place a Tablespoon of white vinegar or lemon juice in a cup. Add milk, and stir once. Let the mixture stand for 5-10 minutes, so the milk has a chance to thicken and curdle.
5. Oat flour and almond flour are available in the market but you can make them at home easily Bagrry’s Oats for Atta, 500g (Pack of 2)
How to make oat flour:
Place the oats into the bowl of your food processor.
Pulse the oats until they are ground into a powder-like consistency.
Depending on the speed and power of your food processor, this should take 60 seconds or less.
One cup of rolled oats will yield approximately 1 cup of oat flour.
How to make almond flour: Urban Platter Fine Almond Flour, 200g
Using a high-powered blender blend the almonds for roughly 1-2 minutes until fine and powdery. Take care, not to over blend or the nuts will start to release their oils and you will end up with nut butter.
Sieve the almonds to remove any lumps of nuts. You can save the bigger pieces to snack on or add to smoothies or I normally add them to the cake batter. They give a nice bite to the texture.
6. When we cut back on fat you can easily sacrifice flavour (remember: fat carries flavour). So added walnuts to the cake batter. The flavour combination of cinnamon, carrots and walnuts always works well in the cakes. If you don’t like walnuts, go ahead with the nuts of your choice. almonds, pistachios hazelnuts, pecans etc.
1/2 cup jawar flour
1/4th cup almond flour
1/4th cup oat flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/4th teaspoon of salt
1/2teaspoon of ground cinnamon
1 cup grated fresh carrots
2 eggs or flax seed mix (quantity mentioned above)
3/4th cup of date paste
1/2 cup of pineapple puree
2 tablespoons of vegetable oil ( flavourless)
1/4th cup of buttermilk
1 teaspoon of vanilla extract
Walnuts to add into the batter and sprinkle on the top (chopped)
Preheat the oven to 180 degrees Celsius. Grease a 7 or 8-inch shallow cake pan generously with oil or butter or line it with a parchment paper.
In a large mixing bowl, combine the dry ingredients and mix well. In a small bowl, combine the wet ingredients and mix until combined.
Add the wet mixture to the dry mixture and mix well using a rubber spatula. Stir in the grated carrots and chopped walnuts until fully incorporated.
Pour mixture into the prepared cake pan and bake in the oven for 20- 25 minutes, or until golden brown on top at 180* C. Test the cake by inserting a skewer or knife in the very centre and ensuring it comes out clean.
Remove from the oven and allow to cool on a cooling rack before slicing.
If you are still thinking about buying an oven for home, these are two good options. #Happybaking.