Healthier carrot cake recipe
Appliance/Function:
Ingredients
Wet
- 2 egg
- ½ cup applesauce
- ¼ cup olive oil
- ⅔ cup milk
- 2 tsp vanilla extract
- ⅓ cup maple syrup or honey
Dry
- 2 cups flour or gluten-free flour
- 2 tbsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ¼ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp sea salt
Combine
- 2 carrot
- ½ cup walnuts
Instructions
Before you start
- Preheat the oven to 180 °C. Line a cake tin with baking paper.
Combine wet ingredients
- In a large bowl combine 2 egg, ½ cup applesauce, ¼ cup olive oil, ⅔ cup milk, 2 tsp vanilla extract, and ⅓ cup maple syrup.
Combine dry ingredients
- In a separate large bowl combine 2 cups flour, 2 tbsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, ¼ tsp ground ginger, ½ tsp nutmeg, and ¼ tsp sea salt.
Combine mixtures
- Peel and grate 2 carrot. Roughly chop ½ cup walnuts. Add the dry ingredients to the bowl with the wet ingredients. Mix until just combined, being careful not to over-mix. Then carefully stir in the carrots and walnuts. Pour the batter into the prepared cake tin.
Bake cake
- Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Let it cool in the tin for 10 minutes. Then lift the cake out with baking paper and place it on a cooling rack to cool completely.
Ice cake
- Once the cake is cooled, ice it with your favourite icing. Slice and enjoy! Keep leftovers in the fridge.
Nutrition
Calories: 214kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 381mg | Potassium: 143mg | Fiber: 2g | Sugar: 8g | Calcium: 167mg | Iron: 2mg