Indulge in Healthy Bliss: Carrot Cake Recipe
Are you looking for a delicious dessert that satisfies your sweet tooth without any guilt? Look no further because I have the perfect recipe for you! This is my gluten-free, sugar-free, and healthy carrot cake recipe that will leave you wanting more.
I am passionate about promoting healthy eating without sacrificing flavor. It’s time to break the misconception that healthy food is boring and tasteless. With this recipe, you’ll not only boost your health but also indulge in a tasty treat without fearing weight gain or missing out on flavor.
This carrot cake is free of refined sugar and gluten, making it an excellent choice for all diets. Moreover, it is fluffy, moist, and rich without any added sugar – replaced with a combination of Splenda sugar substitute and applesauce.
With nutritious ingredients such as coconut oil, shredded carrots, and walnuts- this cake provides a plethora of nutrients to help fuel your body all while satisfying your sweet tooth. So get ready to fall in love with this mouthwatering dessert- let’s get baking!
Why You’ll Love This Recipe
Folks, let me tell you why this gluten-free, sugar-free, and healthy carrot cake recipe is an absolute game-changer. First of all, let’s talk about the taste. This cake brings together the flavors of pineapple, coconut, walnuts, and cinnamon in a way that hits all the right notes. It’s sweet without being too sugary and has a satisfying, crumbly texture. Trust me; even if you’re not on a gluten-free or sugar-free diet, you’re going to love every bite of this cake.
Now let’s talk about its health benefits. This carrot cake may be free of gluten and refined sugar, but it’s got plenty of good-for-you ingredients. Loaded with carrots (obviously), coconut flour, applesauce, and extra virgin olive oil – this cake is packed with nutrients that are essential for our bodies.
But here’s the best part: we’re using Splenda as a sugar substitute which contains zero calories; so it’s gentle on your waistline too! And guess what? You don’t have to compromise on taste because it tastes just as sweet as regular sugar.
Whether you’re health conscious or just looking for something new outside the ordinary realm of carrot cake recipes, this healthy gluten-free carrot cake recipe is for you. It’s perfect for those who are looking to eat healthily while still indulging in their sweet tooth cravings. Trust me when I say; you won’t regret trying out this delicious recipe!
Ingredient List
Let’s dive into the ingredient list for our gluten-free, sugar-free, and healthy carrot cake recipe. This recipe calls for a variety of wholesome ingredients that will nourish your body while satisfying your sweet tooth. Here’s what you’ll need:
Dry Ingredients
- 1 1/2 cups (168g) almond flour
- 1/2 cup (56g) coconut flour
- 1/2 cup (64g) tapioca starch
- 1/4 cup (32g) potato starch
- 1/4 cup (32g) sorghum flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 4 large eggs
- 3/4 cup (150g) Splenda sugar substitute
- 1/2 cup unsweetened applesauce
- 1/2 cup extra-virgin olive oil
- 2 tsp vanilla extract
Other Ingredients
- 2 cups shredded carrots
- ¾ cup crushed pineapple, drained
- ½ cup chopped walnuts
The Recipe How-To
It’s time to get your apron on and start baking! Follow these simple steps to make this delicious Gluten-Free Sugar-Free Carrot Cake.
Step 1: Mixing the dry ingredients
In a mixing bowl, sift together 1 cup of sorghum flour, 1 cup of tapioca starch, and 1/2 cup of coconut flour. Add in 1 teaspoon of cinnamon, 1 teaspoon of baking soda, 2 teaspoons of xanthan gum and a pinch of salt. Mix well.
Step 2: Mixing the wet ingredients
In another mixing bowl, whisk together 4 large eggs and 2 cups of Splenda sugar substitute until frothy. Then, add in 1/4 cup of extra virgin olive oil, 1 cup unsweetened applesauce, and 2 teaspoons of vanilla extract.
Step 3: Combining the dry and wet mixtures
Add the dry mixture into the wet mixture in parts, whisking constantly to avoid any lumps. Mix everything together until you get a smooth, thick batter-like mixture.
Step 4: Adding the Carrot Mixture
Fold in 2 cups of shredded carrots, 1/2 cup of crushed walnuts, and 1/2 can of drained crushed pineapple. Mix everything together until evenly distributed.
Step 5: Baking Time
Preheat your oven to 350°F (180°C) degrees. Grease two cake pans with non-stick spray or butter then dust them with gluten-free oat flour. Divide your carrot cake batter between the two pans and bake for about 30-35 minutes or until the toothpick comes out clean when inserted into the center of each cake.
Bonus Step: Adding Cream Cheese Frosting
While your cakes cool, go ahead and whip up a batch of light cream cheese frosting to add some extra sweetness to your sugar-free carrot cake. Simply combine 2 tablespoons of light cream cheese, 3 tablespoons of softened unsalted butter, 1 cup of granulated monk fruit sugar, and 1 teaspoon of vanilla extract. Whip all the ingredients until you get a creamy frosting for the best results.
That’s it! Your healthy gluten-free, sugar-free carrot cake is now ready to serve. Cut your cakes into slices and spread over your light cream cheese frosting on top, then sprinkle with some coconut flakes, shredded carrots or walnuts for garnish. Enjoy your slice of heaven today!
Substitutions and Variations
Welcome to the Substitutions and Variations section! Here, I’ll share some optional ingredients you can use to make the recipe even more flavorful and exciting.
1. Sugar Substitute: Instead of Splenda sugar substitute, try using monk fruit or stevia as a natural sugar alternative. Both of these options are low-carb and have a low glycemic index, making them perfect for those who want to reduce their sugar intake.
2. Flour Alternatives: Instead of using traditional flours like sorghum or potato starch, you can opt for wholemeal flour, oat flour or a gluten-free all-purpose flour blend. These flours will add more fiber and nutrients to your recipe while still keeping it gluten-free.
3. Egg Substitute: For vegans or those who are allergic to eggs, you can use flax eggs instead. Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it rest for a few minutes until it forms a gel-like consistency. This will replace one egg in the recipe.
4. Cream Cheese Frosting: If you’re looking for a dairy-free option, try substituting light cream cheese with vegan cream cheese or coconut cream. Both options will add that creamy texture with a touch of coconut flavor.
5. Nut-Free Options: If you or your guests are allergic to nuts, omit walnuts from the recipe altogether, and instead add shredded coconut, pineapple chunks, or raisins for some extra texture and sweetness.
No matter which substitutions you make in this healthy carrot cake recipe, the cake will still turn out perfectly moist and delicious! Don’t be afraid to experiment with different ingredients to make it your own unique version.
Serving and Pairing
One of the best things about this healthy gluten-free and sugar-free carrot cake is how versatile it is. You can enjoy it plain as an afternoon snack or dress it up for a special occasion.
For a simple serving suggestion, slice a piece of carrot cake and sprinkle some unsweetened shredded coconut and chopped walnuts over the frosting. The crunchy texture pairs perfectly with the moist cake and creamy frosting.
If you are feeling fancy, you can serve this healthy carrot cake at a party or celebration. Add fresh fruit like sliced strawberries or pineapple on top for a burst of sweetness that complements the cinnamon and vanilla flavors in the cake.
Pair your carrot cake with a cup of hot tea or coffee to make it even more comforting. An Earl Grey or Chamomile tea would be particularly delightful with this dessert.
Finally, if you are looking for something extra indulgent, try topping your carrot cake with whipped cream or ice cream. A scoop of dairy-free vanilla ice cream would be perfect for those who need to avoid dairy.
No matter how you decide to serve this gluten-free and sugar-free carrot cake, it is sure to be a hit!
Make-Ahead, Storing and Reheating
Once you’ve tasted this delicious gluten-free sugar-free healthy carrot cake, you’ll definitely want to keep some for later. Luckily, this recipe is perfect for prepping ahead and storing.
To prep ahead, bake the cake the day before you plan to serve it. Let it cool completely before frosting and cutting it into slices. Then, wrap each slice individually in plastic wrap or aluminum foil and store them in an airtight container. You can keep them at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
If you want to store the entire cake instead of individual slices, place it on a cake stand, cover it with an airtight container or plastic wrap and store it in the fridge for up to 5 days.
When reheating the individual slices, simply remove them from the plastic wrap or aluminum foil and pop them in the microwave for around 30 seconds or until they’re warm enough for your liking. If you prefer a crispier crust, place them in the oven at 350°F for around 10 minutes.
You can also freeze these slices of carrot cake too! Wrap them individually and store them in an airtight container in the freezer for up to 1 month. To reheat frozen slices of cake, let them thaw in the fridge overnight and follow the same reheating instructions as above.
Enjoy your delicious gluten-free sugar-free healthy carrot cake anytime!
Tips for Perfect Results
When it comes to baking, following the recipe exactly is important, but there are also some tips and tricks that can help ensure you get the best possible results. With this gluten-free, sugar-free, and healthy carrot cake recipe, I’ve found that a few specific steps make all the difference. Here are my top tips for achieving a perfectly moist and delicious carrot cake every time.
1. Use room temperature ingredients – It’s tempting to just take your ingredients out of the fridge and start mixing them together, but using room temperature ingredients is key for successful baking. Especially with dairy-free cream cheese or coconut oil, bringing them to room temperature can help them blend better and create a smoother texture.
2. Don’t overmix – Be gentle when mixing your batter to avoid overworking and making it too dense. Once all the dry ingredients are absorbed, stop mixing as soon as possible.
3. Grate your own carrots- Pre-packaged grated carrots may seem convenient, but they’re often dry and have a lesser flavor. Grating your own carrots makes for a moister cake and an improved taste.
4. Test for doneness – With cakes especially, it’s important to monitor the cooking process to avoid under or overcooked cake textures. Use a toothpick to check if the cake is cooked through: insert it into the center of the cake until it comes out clean.
5. Let the cake cool completely – giving your gluten-free healthy carrot cake time to cool before cutting will give you cleaner slices that won’t crumble apart.
By following these tips in tandem with our gluten-free sugar-free healthy carrot cake recipe you’ll be left with a mouth-watering dessert that even non-health conscious individuals will drool over!
FAQ
Now that we have covered the recipe, substitutions, make-ahead tips and serving suggestions, it’s time to move on to answering some frequently asked questions on this healthy gluten-free sugar-free carrot cake recipe. From ingredient swaps to dietary concerns, let’s dive into the queries to help you achieve perfect results every time you bake this delicious cake.
Is carrot cake the healthiest cake?
While carrot cake may seem like a healthy option because of the nutritious ingredients it contains, such as carrots and nuts, it’s important to be aware that it also has a high fat and sugar content. A single slice of carrot cake can contain anywhere between 300 to 600 calories, depending on the size of the cake.
What is the healthiest cake option?
As a nutritionist and food blogger, I provide guidance on creating delicious and nutritious recipes that are free from harmful substances such as gluten and dairy. In this article, I will share some fantastic recipe ideas for cakes that are sugar-free, healthy, and low-fat. From the classic vanilla to the decadent chocolate, there’s a cake for everyone! Let’s dive in and discover these delicious recipes.
Can a cake be baked without sugar?
When it comes to baking cakes, sweetness plays a significant role, but it doesn’t necessarily have to come from table sugar. While using artificial sweeteners might not be everyone’s cup of tea, there are plenty of other ingredients that can impart sweetness to your cakes, allowing you to use less or even no sugar at all.
How do you keep gluten-free cake moist?
If a gluten-free cake isn’t appropriately refrigerated and covered, it will tend to dry out rapidly and become crusty on the exterior. My go-to strategy for avoiding this is using buttermilk in the batter and increasing the quantity of fat to offset the dryness.
Bottom Line
In conclusion, this gluten-free, sugar-free healthy carrot cake recipe is the best option for those who want to enjoy a delicious dessert without compromising their health. With wholesome ingredients like applesauce, extra virgin olive oil, almond flour, and monk fruit sugar substitute, this cake is a great alternative to traditional carrot cake recipes.
This recipe is versatile and can be customized to meet various dietary restrictions such as dairy-free or vegan. The cake can also be paired with a light cream cheese frosting, adding an extra layer of flavor to the already delightful cake.
Whether you’re hosting a party or simply looking for a healthier dessert option, this gluten-free, sugar-free healthy carrot cake is one that shouldn’t be missed. Not only is it the healthiest carrot cake you will ever make; it’s also delicious! Try this recipe for yourself and see how easy it is to make your favorite dessert without sacrificing your health or taste buds.
Delicious Gluten Free Sugar Free Healthy Carrot Cake Recipe
Ingredients
- 1 1/2 cups applesauce or 1 1/2 cups extra virgin olive oil
- 3 tablespoons Splenda sugar substitute
- 3 eggs (cage free)
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup quinoa flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 2 teaspoons xanthan gum
- 3 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 3 cups carrots
- 20 ounces pineapple
- 1 cup coconut (sugar free)
- 1 cup walnuts
Frosting
- 8 ounces light cream cheese
- 1 teaspoon vanilla
- 5 tablespoons Splenda sugar substitute
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- cinnamon (optional)
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- 1/4 cup walnuts (optional)
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- 1/4 cup almonds (optional)
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- 1/4 cup coconut (optional)
Instructions
- (Make sure the carrots are grated before using them in the recipe, as well as chopping the almonds).
- Mix all ingredients together and bake in a 9x13-inch pan or in small cupcake holders (spray Pam butter-like spray) for 45 minutes on 350 degrees. If using oil instead of apple sauce, allow to cook one hour.
- Whip frosting ingredients together. Wait till cool to frost.
- To entice my daughter to eat them I put orange and yellow sprinkles on it, or you could also decorate it with little "frosting carrots". Have fun with this cake; it's very versatile and good for you. You can use all of the optional toppings as well if you'd like. You can reference the other cake here.
- On a side note, this frosting is also good with some sugar free fat free vanilla or cheesecake pudding, and also makes a great dipping sauce for apples.