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Healthy Carrot Cake

BusyButHealthy's picture
Carrot Cake is my FAVORITE! Here is my healthier version! It is also gluten free! When this video was filmed, I had mentioned I hadn’t found a good baking stevia. Afterwards, I started using Krisda stevia baking formula. This could work well in this recipe if you want no added sugar
Ingredients
  Egg whites 6
  Light oil 1 Tablespoon (Canola Safflower)
  Unsweetened applesauce 3⁄4 Cup (12 tbs)
  Sucant/Krisda stevia baking formula 2⁄3 Cup (10.67 tbs) (A Raw Brown Sugar)
  Vanilla 3 Teaspoon
  Oat flour 1 1⁄3 Cup (21.33 tbs)
  Brown rice flour 1 Cup (16 tbs)
  Carrot 2 Cup (32 tbs), grated
  Cloves 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 2 Teaspoon
  Baking soda 2 Teaspoon
  Crushed pineapple 7 Ounce (In Juice)
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Raisins 1⁄2 Cup (8 tbs)
  Whey protein 2 Tablespoon
  Low fat milk 2 Tablespoon (I Used Unsweetened Vanilla Almond Breeze)
Directions

Preheat oven to 350 degrees. In a large bowl, add first 6 ingredients (egg whites to vanilla). Stir to combine. Add in oat flour, brown nice flour, spices and baking soda. Combine. Lastly add in grated carrot, pineapple, nuts and raisins. Pour into a 8 1/2 x 11 pan, sprayed with cooking spray. Bake for 35-40 minutes.

ICING/GLAZE:
Using a whisk, add enough milk to the protein to make it into a glaze. Whisk until smooth.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Everyday
Occasion: 
Thanksgiving
Ingredient: 
Carrot, Egg
Restriction: 
Low Cholesterol
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
16
Story
Nutrition (per serving, including glaze): Cals: 179 Fat: 4.8g Carbs: 27g Fibre: 2.7g Sugars: 6.2g Protein: 5.7g

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