Healthy Carrot Cake Recipe Biography
Source(google.com.pk)Most carrot cakes I’ve tried tend to be overly sweet. I do have a sweet tooth and love carrot cake, but I wanted to eat a slice (or 3) without the associated guilt. This was my answer. It is a “healthy” carrot cake recipe, shared with me by one of my readers, DeAnna Pavlenko. I loved how she described it: “The naturally sweet carrots, combined with honey and applesauce take this cake to a whole new, and quite nutritional, level.” I knew I had to try it! The cream cheese frosting complements it perfectly and is not overly sweet. My whole family was wowed by this cake. The cake is best eaten the same day it’s made. The applesauce in it makes it a little more dense the next day, but it’s still super tasty even if you must wait. It’s moist, decadent, sweetened with natural goodness, and you can actually taste the carrots.
Ingredients for The Carrot Cake:
3 cups carrots, peeled and grated
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 eggs at room temp
1 cup honey
1/2 cup canola oil, or extra light olive oil for an even healthier cake!
2 tsp vanilla
1 cup applesauce
1 cup crushed walnuts, toasted on a skillet (optional – I omitted these inside the cake since not everyone in my family eats nuts).
cups powdered sugar
16 oz cream cheese at room temp
2 sticks unsalted butter, softened at room temp
1 Tbsp pure vanilla extract
To Decorate:
1/2 to 3/4 cup walnuts, coarsley chopped and toasted on a skillet
1/4 cup to drizzle over the top
Preheat the Oven to 350 degrees F. Butter and flour 2 round cake pans.
In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 1/2 tsp cinnamon.
. In a large bowl beat eggs on high speed until foamy (1 min), Add 1 cup honey and beat on high another 4 min. Blend in 1/2 cup canola oil, 2 tsp vanilla and applesauce.
(My son wasn’t happy with me about the applesauce situation. Add the flour mixture about 1/2 cup at a time and mix until it is just incorporated into the batter.Use a spatula to fold in the grated carrots and walnuts (if using) just until combined.
Divide the batter equally among the two cake pans and bake at 350 degrees F for 28-32 minutes or until a toothpick inserted in the center comes out clean (mine took ~30 min). Tip: While cakes are in the oven make your frosting and refrigerate it until ready to use. Remove cakes from the oven and once they are cool enough to handle, remove from cake molds and let them cool completely to room temp before assembling and frosting your cake. Note: if the cakes are still warm, your frosting will melt.
. In the bowl of a stand mixer fitted with the whisk attachment, beat 2 sticks of butter with 2 cups powdered sugar on low speed or until combined (1 min) Don’t start on high speed or you will be surrounded in a cloud of powdered sugar (lessons learned). Increase speed to high and beat until the mixture is pale and fluffy (2 min).
Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it’s one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
Add 1 Tbsp vanilla and mix until combined (1 min). Refrigerate frosting until ready to use. Note: if you are refrigerating for a long period of time, you might let it soften up at room temp for easier spreading.
. Place your first (fully cooled) cake layer down on a cake platter. Cover the top generously with frosting. (I used a
very handy tool for cakes!) Top with the second cake layer and frost the top and sides until smooth
I pulled the frosting up all around the top rim of the cake (If you don’t have an icing kife, you can use a spoon) to make the “column” effect on the sides (I’m not a pro, but I’m improving. I’m sharing my technique just in case some of you are worse at this than I am! lol). I then used mylarge frosting tip and a pastry bag to pipe the pattern all around the cake.
. Top the cake (staying inside the border) with toasted coarsely chopped walnuts and drizzle generously with honey. This cake is best when enjoyed the same day it’s made, but refrigerate the cake if not serving right away and let it sit at least 1 hour at room temp before serving to give the frosting and cake a chance to soften up.
Most carrot cakes I've tried are overly sweet. I do have a sweet tooth and love carrot cake, but I wanted to eat a slice (or 3) without the associated guilt. The naturally sweet carrots, combined with honey and applesauce take this cake to a whole new, and quite nutritional, level." I knew I had to try it! The cream cheese frosting complements it perfectly and is not overly sweet. My whole family was wowed by this cake. Its moist, decadent, sweetened with natural goodness and you can actually taste the carrots.
3 cups carrots, peeled and grated
2 cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1½ tsp cinnamon
4 eggs
1 cup honey
½ cup canola oil, or extra light olive oil for an even healthier cake!
2 tsp vanilla
1 cup applesauce
1 cup crushed walnuts, toasted on a skillet (optional - I omitted since not everyone in my family eats nuts).
2 cups powdered sugar
16 oz cream cheese
2 sticks unsalted butter
1 Tbsp pure vanilla extract
To Decorate:
½ cup walnuts, coarsley chopped and toasted on a skillet
¼ cup to drizzle over the top
Preheat the Oven to 350 degrees F. Butter and flour 2 round cake pans.
In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, 1½ tsp baking powder, ½ tsp salt and 1½ tsp cinnamon.
In a large bowl beat eggs on high speed until foamy (1 min), Add 1 cup honey and beat on high another 4 min. Blend in ½ cup canola oil, 2 tsp vanilla and applesauce.
Add in the flour mixture ½ cup at a time and mix until it is just incorporated into the batter.
Use a spatula to fold in the grated carrots and walnuts (if using) just until combined.
Divide the batter equally among the two cake pans and bake at 350 degrees F for 25-30 minutes; a toothpick inserted in the center should come out clean (mine was closer to 30 min).
Tip: While cakes are in the oven make your frosting and refrigerate frosting until ready to use.
Remove cakes form the oven and once they are cool enough to handle, remove from cake molds and let them cool completely to room temp before assembling and frosting your cake. Note: if the cakes are still warm, your frosting will melt.
How to Make Cream Cheese Frosting:
In the bowl of a stand mixer fitted with the whisk attachment, mix the 2 sticks of butter with 2 cups powdered sugar on low speed or until combined (1 min) Don’t start on high speed or you will be surrounded in a cloud of powdered sugar. Increase speed to high and beat until the mixture is pale and fluffy (2 min).
Add cream cheese 1-piece at a time and mix until combined. (I waited maybe 3 seconds in between each piece; it’s one after another really. Once all of the cream cheese is incorporated. continue to beat 1 more minute.
Add 1 Tbsp vanilla and mix until combined (1 min). Refrigerate frosting until ready to use.
Assembling your Carrot cake:
Place your first (fully cooled) cake layer down on a cake platter. Cover the top generously with frosting.Top with the second cake layer and frost the top and sides until smooth.
I pulled the frosting up all around the cake (If you don't have an icing knife, you can use a spoon) to make the "column" effect on the sides. I then used my WILTON 1M large frosting tip and a pastry bag to pipe the pattern all around the top rim of the cake.
Top the cake (staying inside the border) with toasted coarsely chopped walnuts and drizzle generously with honey. This cake is best eaten the same day, but refrigerate the cake if not serving right away and let it sit at least 1 hour at room temp before serving to give the frosting and cake a chance to soften up.
Last week, for no reason whatsoever, I had the biggest craving for frosting. Not just any frosting- it had to be cream cheese frosting- the kind which is layered in between and top of carrot cake.
Maybe that’s why I’m such a fan of carrot cake- it pimps out the frosting. Anyway, last weekend I made it imperative to whip up my mum’s carrot cake, with intentions to go overboard with the frosting. I went to the grocery store, bought the walnuts, the carrots, some butter and my other groceries. I had frosting on my mind the entire time.
So much so, that I forgot to buy the cream cheese. Seriously. I’m guessing my brain made me believe that just by being besotted by it in my mind, it would automatically appear.
I unpacked my groceries in a bitter rage. Then I calmed down and realised, you apply the frosting the carrot cake AFTER it’s baked. Genius. I could go back to the store while the cake was cooling. I got the goods ready to make the carrot cake. With full intentions of going crazy with the frosting, I opted to lighten up the actual carrot cake itself with some protein powder because let’s be real here- I had intentions to eat this beauty for breakfast.
Once the baking part was done, I allowed the cake to cool and was about to hit the store to buy my beloved cream cheese to make a frosting when I decided to sample a slice.
I’m ashamed to admit this but it tasted so damn good, it didn’t need any frosting. I needed to make sure this wasn’t a fluke so I had another slice. Nope. Not a fluke. It was a winner without a frosting and I had my breakfast sorted for the week. Even had this carrot cake received it’s frosting treatment, it would still be considered damn healthy and ironically, an ideal breakfast choice. A pretty even balance of carbohydrates, healthy fats (thank you, walnuts!), an added protein boost from the protein powder (which is completely optional but I found it didn’t detract the taste!). Topped with some extra butter and you’d be forgiven to omit the frosting.
Do I still have a frosting craving? Yes. Will I make carrot cake to be the vehicle for said frosting
Preheat the oven to 180 degrees Celsius. Grease a 9 x 9 inch loaf pan (or as my mum does it, in a deep baking dish) generously with oil or butter.
In a large mixing bowl, combine the dry ingredients and mix well. In a small bowl, combine the egg, coconut oil and Greek yogurt and mix until combined.
Add the wet mixture to the dry mixture and mix well. Stir through the grated carrots and chopped walnuts until fully incorporated.
Pour mixture into the greased loaf pan (or baking dish) and bake in the oven for 40- 45 minutes, or until golden brown on top. 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
Notes
This carrot cake can be sliced and frozen and simply thawed before consumption
By Arman .
Food is fucking awesome. It has the power to fuel your body to fight disease like a mother-fucker, to run like a cheetah on whizz, to think like friggin’ Tesla, to grow like yeast on a filthy crotch, to heal like Jesus, to giggle like a crazy-cat and have shitloads of fun like a monkey with a boner. Healthy food is real food that nourishes, and it is the best fuel for our turbo bodies.
Being a nurse, a student of natural medicine (encompassing nutrition), and a mum, I am somewhat obsessed with food. That being said, I’m not a food-saint. I eat burgers frequently (yes, even McDonalds, in fact, Ronald is a treasured and respected clown in my home), I drink (at times in vulgar and obscene amounts), and I have eaten volumes of M&Ms so impressive that it ended in a clogged toilet. I can be a fuckin’ animal, I won’t lie to you. But I subscribe to the 80/20 rule: 80% of the time, I make food choices that are excellent for my rig, foods that nourish and care for my whole body. 20% of the time, I’m an absolute prick to my body, and I say, “Body, take a backseat, you whinging bitch, it’s the tastebud’s turn to drive”.
I started creating my own healthy recipes in my kitchen when I became disheartened by other ‘healthy’ food pages. So often the food is a bitter fucking disappointment. I can’t tell you how many times I excitedly prepared a healthy meal, only to taste it and shout at my internet-machine in a rage, “You lying dickhead!”. I hate being sodomised by their nonsense – either some of these health-nuts are delusional, or they are cruel, deceptive jerks. If I owned balls, I would present them to their faces and say, “Suck them, just suck them”. While I acknowledge that health is of utmost importance, I am not willing to sacrifice flavour for any bastard.
So, this site is a place for family chefs to find inspiration for healthy meals that give the tastebuds the respect they fucking deserve.
Healthy Carrot Cake Recipe Carrot Cake Recioe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healthy Carrot Cake Recipe Carrot Cake Recioe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healthy Carrot Cake Recipe Carrot Cake Recioe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healthy Carrot Cake Recipe Carrot Cake Recioe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healthy Carrot Cake Recipe Carrot Cake Recioe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healthy Carrot Cake Recipe Carrot Cake Recioe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healthy Carrot Cake Recipe Carrot Cake Recioe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healthy Carrot Cake Recipe Carrot Cake Recioe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healthy Carrot Cake Recipe Carrot Cake Recioe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healthy Carrot Cake Recipe Carrot Cake Recioe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Healthy Carrot Cake Recipe Carrot Cake Recioe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
No comments:
Post a Comment