Delicious Spiced Carrot Cake Recipe for Your Next Bake Off
Hello, foodies! Are you ready to take your taste buds on a delightful journey with me? As a nutritionist and food blogger, I’m thrilled to share this gluten-free, low-fat Spiced Carrot Cake recipe with you. What could be more satisfying than indulging in a delicious cake that is also healthy?
This recipe is perfect for anyone who wants to embrace a gluten-free or dairy-free lifestyle without sacrificing flavor. I believe that everyone deserves to enjoy scrumptious desserts while maintaining a healthy diet. It’s possible to have your cake and eat it too!
Now, let me tell you why this recipe is unique. Firstly, it’s made with almond flour and coconut flour, making it higher in protein and fiber than traditional carrot cakes that use all-purpose flour. Secondly, it’s low in fat due to the use of canola oil and applesauce instead of butter or margarine.
Lastly, the aromatic blend of ground cloves, allspice, cinnamon, and crystallized ginger offers a cozy and flavorful experience.
I know we all crave sweet treats from time to time, but let’s learn how to make them as healthy as possible without sacrificing taste. Follow along with me for the step-by-step instructions and tips on how to create this treat that will leave both you and your palate feeling satisfied.
Why You’ll Love This Recipe
Let me tell you why you’re going to love this gluten-free, low-fat, spiced carrot cake recipe. Whether you have food sensitivities, are trying to lose weight, or simply looking for a healthier option, this cake has got you covered.
First of all, this cake is free of gluten and dairy, which makes it not only healthier but also safe for people with dietary restrictions. The use of almond flour and coconut oil instead of traditional wheat flour and butter gives it a delicious nutty flavor and makes it moist and fluffy.
But don’t let the healthy ingredients fool you; this cake is packed with flavor. The blend of spices like cinnamon, cloves and allspice along with crystallized ginger transforms the humble carrot into a gourmet delight.
Moreover, this carrot cake recipe is super easy to make; it requires simple ingredients that you probably already have in your pantry or fridge. You can also substitute some of the ingredients to cater to your liking; for example, if you want to make it vegan, replace the eggs with some applesauce and yogurt.
Finally, let’s talk about cream cheese frosting. It is the perfect companion for this cake, but instead of using a full-fat version that can make your heart skip a beat– we used light cream cheese sweetened with maple syrup which keeps our monster at bay.
So here’s why I think you’ll LOVE this recipe: it’s gluten-free, dairy-free and low-fat carrot cake which comes together quickly & easily using simple ingredients. It’s packed with flavor and texture thanks to its special blend of spices and almond flakes. And let’s not forget about that delicious yet guilt-free cream cheese frosting that takes your carrot cake experience to the next level.
Trust me; everyone will go wild over your moorish vegan-friendly carrot loaf that doesn’t compromise on taste or texture!
Ingredient List
Dry Ingredients:
- 1 ½ cup almond flour
- ¼ cup coconut flour
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 tsp. salt
- 1 tsp. ground cloves
- 1 tsp. ground allspice
- 3 tsp. ground cinnamon
- 2 tsp. baking soda
- 1 tsp. baking powder
Wet Ingredients:
- 3 large eggs, at room temperature
- 1 ½ cups grated carrots
- 1 cup + 2 tbsp. canola oil, divided
- ¼ cup unsweetened applesauce
- ¼ cup yogurt
Mix-In:
- 1/3 cup chopped crystallized ginger
For Optional Cream Cheese Frosting:
- 8 oz. low-fat cream cheese
- ½ cup nonfat sour cream
- 5 tbsp. maple syrup
- 2 tbsp. melted coconut oil
- a pinch of salt
The Recipe How-To
Now, let’s get down to business and make this gluten-free, low-fat spiced carrot cake. Follow these easy steps to create a delicious and healthy dessert.
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (180°C). This will allow your oven to reach the right temperature while you prepare the ingredients.
Step 2: Prepare Your Ingredients
Now it’s time to start preparing your ingredients. Take a large bowl and mix 1 1/2 cups of almond flour, 1/2 cup of coconut flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground all-spice, 1 tsp ground cloves and 1/2 tsp salt. Combine these ingredients well until they are evenly mixed.
Step 3: Mix the Wet Ingredients
Next, take another bowl and mix together, 3 large eggs, 1/4 cup of canola oil, 1/2 cup of maple syrup or honey, and 3/4 cup of light brown sugar or granulated sugar. Whisk these ingredients until they’re fully incorporated and set aside.
Step 4: Grate The Carrots
Take out your food processor or simply your grater to begin grating your peeled carrots. You will need approximately 3 cups of grated carrots for this recipe.
Step 5: Combine All Ingredients
Now combine all dry ingredients into the bowl of wet ingredients in two sections, whisking well after each addition. Once combined add grated carrots with 3 tablespoons of crystallized ginger (if desired) into the mixture, And mix it well.
Step 6: Ready for Baking
Finally, pour the batter into a greased cake pan that has been coated with canola oil cooking spray. Bake in the oven for about 30-40 minutes or until a toothpick comes out clean.
Step 7: Time to Decorate
Take out your low-fat cream cheese frosting (store-bought or homemade) which you can use to add an extra element of sweetness to your gluten-free carrot cake. Once your cake is fully cooked and cooled to room temperature, spread the frosting on top of it.
Now it’s ready to serve! Top with additional grated carrots or crystallized ginger as per personal taste preference. Enjoy your low-fat, spiced carrot cake, knowing that you’ve made a delicious, healthy dessert without all the unwanted sugar and calories.
Substitutions and Variations
As a nutritionist and food blogger, I understand that every individual has different dietary needs and restrictions. That’s why I’m excited to share some substitutions and variations for this spiced carrot cake recipe that will allow you to customize it according to your preferences.
– Ingredient Substitutions:
Yogurt – If you’re lactose intolerant, try using a non-dairy yogurt alternative such as soy, almond, or coconut. You could also use unsweetened applesauce in place of the yogurt.
Sugar – Brown sugar can be substituted with coconut sugar or maple syrup. Granulated sugar can be substituted with brown rice syrup or honey.
Eggs – For a vegan option, replace the eggs with 2 flax eggs (mix 2 tablespoons of ground flaxseed with 6 tablespoons of water) or 2 chia eggs (mix 2 tablespoons of chia seeds with 6 tablespoons of water).
Flour – Almond flour and coconut flour can be substituted with gluten-free all-purpose flour.
Canola oil – Coconut oil or melted butter are great alternatives if you do not have any canola oil handy.
– Variations:
Spices – The combination of ground cloves, allspice, and cinnamon create the warming spiced aroma and flavor in this carrot cake. Feel free to experiment with different spice combinations such as nutmeg or ginger.
Crystallized ginger – Chopped nuts such as pecans or walnuts can be used in place of crystallized ginger.
Cream Cheese Frosting – Instead of a cream cheese frosting, make a simple glaze by mixing powdered sugar with maple syrup and vanilla extract. Or switch out the frosting into any other flavors like chocolate frosting or orange buttercream according to your taste!
By making these substitutions and variations to the recipe, you’ll be able to create your own unique version of this delicious gluten-free, low-fat spiced carrot cake. Give them a try and let me know how they turn out!
Serving and Pairing
Now that you have a delicious gluten-free and low-fat spiced carrot cake ready, it is time to serve and enjoy it. This moist and fluffy cake can be served as a healthy dessert or an after-school snack. The cake pairs perfectly with a cup of hot tea or coffee, which helps to balance out the sweetness of the cake.
For a decadent twist, you can add maple cream cheese frosting to your spiced carrot cake recipe. This creamy frosting adds a perfect balance to the flavors of the spices in the cake. The addition of crystallized ginger on top of the frosting takes this dessert to another level.
Another great way you can change up this recipe is by making it into a vegan carrot loaf instead of a cake. By using coconut flour instead of almond flour, and replacing eggs with applesauce or yogurt, you can make a vegan and healthy version of this classic dessert. This vegan carrot loaf is perfect for those who are looking for plant-based options or have dairy allergies.
Overall, this spiced carrot cake recipe will become one of your go-to recipes for any occasion. It’s easy to make, versatile and can be customized according to your preferences while still being healthy and delicious. Enjoy!
Make-Ahead, Storing and Reheating
If you’re looking to plan ahead, this gluten-free spiced carrot cake recipe is the perfect make-ahead dessert for special occasions. It is a delicious and moist cake that can be made 1-2 days in advance and can be stored without losing its flavor or texture.
Once the cake has cooled down, I recommend wrapping it tightly with plastic wrap and refrigerating it for up to five days. If you want to extend the shelf life of your carrot cake further, you can freeze it for up to three months.
To defrost frozen carrot cake, you should remove it from the freezer and let it thaw overnight in the fridge before serving. Once your cake is ready to go, it’s time for reheating!
The best way to reheat this cake is by using the microwave oven or toaster oven. For microwave ovens, wrap a slice with a damp paper towel and heat it on medium power (50%) for around 20-30 seconds depending on your appliance’s strength. As an additional tip, I would recommend reheating your cake slice on a plate rather than directly on the microwave turntable.
If you choose to use a toaster oven, place your slice on an oven-safe dish and reheat at 200°F for around 5 -7 minutes. This method will leave your spiced carrot cake with a deliciously toasted edge.
Remember that each kitchen appliance works differently. Be cautious when reheating so that you don’t accidentally overcook the cake, leaving it dry or burned.
With these handy tips on make-ahead, storing and reheating, impress your guests by serving a freshly made cake every time!
Tips for Perfect Results
Cooking healthy and delicious food is an art that requires patience and attention to detail. In order to make the best gluten-free, low-fat spiced carrot cake, here are a few tips that I recommend following for perfect results.
1. Use high-quality ingredients: As with any recipe, using fresh and high-quality ingredients is key to making a delicious cake. Make sure your almond flour, spices, and carrots are fresh and of good quality.
2. Grate the carrots finely: Grating the carrots finely will help ensure they cook evenly throughout the cake. A food processor or box grater works well for this task.
3. Let the batter rest: After mixing all the ingredients together, let the batter rest for at least 10-15 minutes before baking. This will give the flour time to absorb the moisture in the batter and produce a fluffy and moist cake.
4. Don’t overmix: Overmixing can lead to a tough and dense cake. Mix the batter just until everything is combined.
5. Don’t overbake: Overbaking can cause the cake to dry out quickly. Check on the cake regularly towards the end of baking time and remove it from the oven as soon as a toothpick inserted in the center comes out clean.
6. Use room temperature ingredients: When baking cakes, it’s always best to use room temperature eggs, yogurt, and applesauce in order to create an emulsion with the oil for a moist and tender crumb texture.
7. Allow time for frosting to chill: If you choose to add cream cheese frosting, let it cool completely in the fridge before spreading onto your baked cake so that it doesn’t melt away on top of the warm cake layers.
By following these tips, you can make sure that your gluten-free, low-fat spiced carrot cake comes out perfect every time!
Bottom Line
In conclusion, this gluten-free, low-fat, spiced carrot cake recipe is the perfect treat for any occasion. Not only is it delicious, but it’s also healthy and easy to make. With the use of almond flour and canola oil cooking spray, you can indulge in a moist and fluffy carrot cake without compromising on flavor or nutrition.
This recipe is perfect for anyone looking for a guilt-free dessert option. Whether you have dietary restrictions and are looking for gluten-free or dairy-free options or simply looking for a more health-conscious recipe, this spiced carrot cake will satisfy your cravings.
So next time you’re in need of a sweet treat, give this recipe a try. Share it with your friends and family and show them how easy it is to make a healthy and delicious dessert.
Remember, eating healthy doesn’t mean sacrificing taste! This gluten-free, low-fat, spiced carrot cake recipe is proof that you can have your cake and eat it too.
Gluten Free, Low Fat, Spiced Carrot Cake Recipe
Ingredients
- canola oil cooking spray
- 1 1/2 cups carrots, grated
- 1/4 cup crystallized ginger, finely chopped
- 2 1/2 cups Bob's Red Mill gluten-free all-purpose baking flour (2 cups for batter, 1/2 cup for dusting carrots and ginger)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/3 cups granulated sugar
- 1/4 cup light brown sugar, firmly packed
- 3 medium eggs
- 2 (4 ounce) containers applesauce (plain, no sugar or flavorings added)
- 3/4 cup yogurt, Greek-style, plain nonfat
- 1 tablespoon canola oil
Instructions
- Preheat oven to 350°F.
- Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out).
- In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard.
- Sift all dry ingredients together.
- On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
- Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
- Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
- Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time.
- Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes.
- Turn cakes out onto baking racks, and allow to cool completely before frosting.
- Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.