Healathy Carrot Cake Biography
Source(google.com.pk)Yesterday was Scarlett’s first day back at kindergarten. Not what most of us know as kindergarten, it is German kindergarten, which is like what we call Preschool in the States.
So she is turning 3 this month and she is going to this ‘kindergarten’, where she requires a packed lunch every day.
This is my time to step up. My time to stop sending her to school with processed crackers, the same sandwich, raisins, and fruit- EVERY single day
For the next month or two I am going to start taking this very seriously and put my mind to work coming up with some interesting. healthy alternatives for her lunch. But my #1 change is going to be including a vegetable in her lunch box each day. She still hates vegetables and I fully expect her NOT to eat them for a very serious length of time. BUT! If they are there, then she will eventually start to accept them as an option. Hopefully. As soon as I come up with some I will be sharing them :
I will tell you what won’t be in her lunch though- this cake, haha.
I made this cake as a follow-up to my Carrot Cake Smoothie. Carrot cake is one of my all time favorite cakes and I’ve been pretty worried about how cakes were going to translate without any butter or eggs on this diet. So I decided to come up with a all-natural option for my favorite cake.
Here are some of the nutritional highlights to this dessert:
Spelt flour, which is very similar to whole-wheat flour but I find that it creates less dense baked goods.
Non-dairy milk, no butter, or eggs, makes this cake 100% VEGAN.
Instead of making a frosting with soy cream cheese substitute, this one is made creamy using cashews.
To sweeten the frosting you can use dates! The color will be a bit off, but then all the sugars in the frosting will be naturally derived. You can also use stevia for a low-cal, low-sugar option.
This is my favorite part of this recipe. It solves my biggest problem- overeating. You can split this recipe between 2 people or you can have one Laura-sized serving, hehe.
se 3 tablespoons applesauce in place of oil and milk in cake OR substitute out some sugar for some stevia or xylitol in cake.
You can substitute out the spelt flour for all-purpose or whole-wheat flour.
You can add a tablespoon each of walnuts and raisins if you’d like!
Do any of you have creative ways to include healthy options in your child’s lunches?? We could all use some help with ideas!
¼ cup spelt flour
½ tsp cinnamon
¼ tsp baking powder
pinch of salt
3 tablespoons sugar
¼ cup freshly shredded carrots on small holes of grater box
2 tablespoons non-dairy milk
1 tablespoon oil
¼ teaspoon pure vanilla extract
Frosting:
½ cup cashews, soaked at least 4 hours and drained
3 tablespoons nondairy milk of choice I used almond
½ teaspoon pure vanilla extract
2 tablespoons confectionary sugar or ¼ cup dates or 10 drops liquid stevia
Pinch of sea salt
Instructions
FOR THE CAKE: In a small bowl, mix flour, cinnamon, baking powder, salt, and sugar.
In separate a small bowl, mix together carrots, milk, oil, and vanilla.
Pour wet ingredients into dry; stir with a rubber spatula until no flour bits remain.
Pour into two greased 4-ounce ramekins, two mugs, OR 2 cupcake cups.
TO BAKE: At 350°F for 18 minutes. Check for doneness with a toothpick. Let cool 10 minutes before removing.
TO MICROWAVE: Cook 1 minute 30 seconds, depending on the strength of your microwave. Check for doneness with a toothpick. Let cool 10 minutes before removing.
FOR THE FROSTING: Combine all ingredients in the bowl of a food processor fitted with a metal blade. Process for 2 to 3 minutes or until completely combined and smooth. Spread onto cake (you may not need all the frosting).
Notes
TO DECREASE CALORIES- use 3 tablespoons applesauce in place of oil and milk OR substitute out some sugar for some stevia or xylitol.
You can substitute out the spelt flour for all-purpose or whole-wheat flour.
You can add a tablespoon each of walnuts and raisins if you'd like!
Microwaving the cake, although convenient, will result in a less desirable texture...
The recipe makes two carrot cake waffles… and you can eat them both.
Soft and indulgent waffles, covered in a thick layer of frosting. It’s almost like eating real carrot cake for breakfast, without that crash-and-burn feeling you get from consuming too much sugar. You can enjoy all the deliciousness of carrot cake, while getting heart-healthy fiber, whole grains, and vitamins at the same time!
Combine first 6 ingredients in a mixing bowl, and stir well. In a separate bowl, combine remaining ingredients. Grease your waffle maker, with oil or oil spray (be sure to grease well if using the oil-free version), then let it preheat. Pour wet ingredients into dry, and stir to make a batter. When the iron is hot, pour half the batter into the center of the iron, and close the lid. (My machine has a light that goes out when the waffle is ready. Don’t lift the lid before the waffle is finished cooking.) Frost these vegan carrot cake waffles with either coconut butter or my healthy cream cheese frosting linked below the second photo in this post
Combine first 6 ingredients in a mixing bowl, and stir well. In a separate bowl, combine remaining ingredients. Grease your waffle maker, with oil or oil spray (be sure to grease well if using the oil-free version), then let it preheat. Pour wet ingredients into dry, and stir to make a batter. When the iron is hot, pour half the batter into the center of the iron, and close the lid. My machine has a light that goes out when the waffle is ready. Don’t lift the lid before the waffle is finished cooking.
Ideas for topping…if needed: Sugar free syrup or protein glaze (mix a ¼ scoop whey, and drops of water to make a glaze mixture).
Moist, lightly sweetened with honey and even a little fluffy, these grain-free and gluten-free healthier carrot cake cupcakes (or muffins!) are the perfect Easter treat. With a dairy-free option.
First up, if you prefer a grain-containing healthier carrot cake recipe, I have you covered! This 100% whole grain carrot cake is the best carrot cake I’ve ever had. Hands down.
If grains aren’t your thing, these healthier carrot cake cupcakes are awesome. I feel like a broken record, just because I say this all the time, but I used a combination of almond flour and coconut flour to achieve the perfect texture. I want my grain-free baked goods to taste as close to grain-containing ones as possible and these are pretty darn close!
People often ask if there’s a substitute for coconut flour and there really isn’t. You can easily order it online or you can make your own homemade coconut flour! And the only substitute for the almond flour would be almond meal (which is a lot cheaper than almond flour!) or another nut flour.
So now that we’ve got the healthier carrot cake cupcakes out of the way, we need some healthier cream cheese frosting! This is the same cream cheese frosting recipe that I used in my last post on carrot cake scones. It uses just a little maple syrup as sweetener. I really thought cream cheese frosting without powdered sugar was impossible but this maple syrup version was just as good! It’s quite thick so if you want to thin it out, just add some milk.
I’m just guessing that if you’re interested in grain-free baking, you’re not into mounds of frosting on top of your cupcakes. The amount that this cream cheese frosting recipe yields is just enough for a thin slathering on each cupcake. If you want to pipe it like I did, you can pipe about twice as much as you see in the pictures.
I recommend frosting the cupcakes right before serving because once you frost them, they need to be refrigerated. They can sit at room temperature for about 4 hours so if you want to frost them in preparation of a party – no problem! They just taste better and fluffier if you keep them at room temperature and microwaving cream cheese frosting sounds like a bad idea.
Obviously cream cheese isn’t dairy-free but there are dairy-free cream cheeses out there. If you don’t like the thought of using that, just leave out the frosting. In my opinion, carrot cake isn’t worth having without cream proper cheese frosting but do whatcha wanna do. ;) You could also get some almond milk Greek yogurt, use just a little bit (maybe 2-4 tbsp?) and add a little vanilla and powdered sugar until it’s sweet enough for you. You could also just do a classic glaze of powdered sugar and milk (any kind) but I personally don’t like it. For a more traditional frosting, check out the dairy-free cream cheese frosting recipe here.
Preheat the oven to 350°F (175°C). Line a muffin tin with 8 muffin liners.
In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
In a large bowl, mix together the eggs, oil, honey, and vanilla.
Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!
For the cream cheese frosting, mix everything together until thoroughly combined. If it's too thick for your liking, add a teaspoon of milk at a time until it's your desired consistency.
Spread a thin layer on top of each cupcake or pipe it on. Do note that if you pipe it, you'll have some leftover if you pipe it as lightly as I did in the pictures.
Healathy Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healathy Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healathy Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healathy Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healathy Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healathy Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healathy Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healathy Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healathy Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healathy Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healathy Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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