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This carrot cake has quickly become one of my favorite recipes to date, no joke (haha…get it? Happy April Fool’s Day, everyone!). I’ve been doing more baking with oat flour lately. Why not? It’s cheap and can be made at home by simply grinding up uncooked oatmeal. I do this in my coffee grinder, but I’ve heard that a blender can do a good job as well. Oat flour lends a nice, moist texture to baked goods, which fits the carrot cake’s persona perfectly.
This carrot cake is the perfect blend of flavors: carrot, a little ginger, cinnamon, and some cream cheese perfection on top. I even added a small amount of toasted coconut flakes on top for texture. This would make a great dessert for Easter, or any spring party, really.
This carrot cake is actually based off of a banana cake recipe I made a few weeks ago but still haven’t posted. That recipe was based off a banana donut recipe I made a few weeks before that (but also still have not posted). So many recipes, so little time. And I like to make the goodness last as long as possible, ya know? That way if I ever run out of inspiration I have some recipes to back me up until the creative juices start flowing again. Not like that’s happened yet, but we should always be prepared, right? Just so you know, the banana donut recipe will be coming out in about two weeks, unless I experience a change of plans. The banana cake, sometime after that. So that’s what you have to look forward to…
But back to carrot cake, because that’s what we’re talking about today. It’s perfectly sweetened with a lovely flavor. It takes no funky flours and it’s cheap. Me like. The only “special” ingredient that this carrot cake takes is a low-glycemic sweetener. If you’re into healthy baking at all I’m sure you have it on hand already – if not the kind I use, then another one that can be substituted (you can check out this sweetener conversion chart for help converting). I use THM Pure Stevia Extract Powder for most of my sweetening needs. Lots of stevia extract powders have weird aftertastes, but this one tastes a-maz-ing. Remember: with stevia, less is way, way more. You can purchase the sweetener I use from the Trim Healthy Mama online store. They also carry lots of other great products like whey protein powder, oat fiber, and defatted peanut flour. Top quality stuff, right there.
This carrot cake is so good that I would take it to a party. Yeah, a non-health-food party. There are some healthy desserts that you kind of have to acquire a taste for, but this one tastes relatively normal in my opinion. The sweetness levels have a lot to do with that (refer to stevia spiel above), and oat flour does a pretty good job of creating a nice texture. And unlike a lot of healthy desserts that use flours such as almond and coconut, this dessert actually tastes best the day it’s made!
Trim Healthy Mamas (you can click here for my quick synopsis on the plan), this is an E dessert. We need more of those around, right? This carrot cake uses healthy carbs but keeps the fats pulled back so we don’t create a fuel collision. Don’t let the cream cheese throw you for a loop; the cream cheese frosting uses a small amount of reduced-fat cream cheese, which (if you stay within the serving size) is well within THM:E guidelines (5 grams of fat or less per serving). I even had some wiggle room to add a small amount of toasted coconut on top for some texture! I used Let’s Do Organic’s low-fat variety, but you could use a small amount of regular unsweetened coconut flakes.
Question of the day (comment below): what’s your traditional Easter dessert?
You can find this recipe in my cookbook, Necessary Food.
- ½ cup egg whites (the carton kind works great)
- ½ cup unsweetened applesauce
- 1 T lemon juice
- ⅓ cup water
- 1 cup finely-grated carrot
- 1¾ cup oat flour (ground-up oats; use gluten free if necessary)
- ¼ tsp. salt
- 6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 2 tsp. cinnamon
- ½ tsp. ginger (you may decrease this amount, if desired)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3 oz. reduced-fat cream cheese, softened
- 2 doonks THM Pure Stevia Extract Powder
- Dash vanilla extract
- 2 T unsweetened almond milk
- Small amount of toasted unsweetened coconut flakes for garnish, optional (I used the Let's Do Organic Reduced-Fat Finely-Shredded variety)
- Beat together the egg whites, unsweetened applesauce, lemon juice, water, and finely-grated carrot. Add the dry ingredients, baking powder and soda last, and beat until combined. Pour into a well-greased 9-inch cake pan and bake at 350 degrees F for about 19 minutes or until a toothpick inserted in the center comes out cleanly and the center is not mushy but still quite moist. Let the cake set in the pan for a few minutes, then take it out of the pan and let it cool on a wire rack. Refrigerate to chill completely before frosting.
- To make the frosting, combine all the frosting ingredients and spread onto the chilled cake. Top with a small amount of toasted unsweetened coconut flakes (a low-fat variety works great) for garnish, if desired. Store cake in the refrigerator. The flavors of the cake are best the day of baking, but it will keep for a few days and still be good. Serves 8-10.
- Trim Healthy Mamas, if you keep within the serving size, the fat from the cream cheese will be well within THM:E guidelines (5 grams of fat/serving or less).
- I used these finely-shredded low-fat coconut flakes to garnish my carrot cake.
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.