The Perfect Recipe for a Healthy Dessert
Carrot cake is an all-time favorite dessert, but it can be hard to find a recipe that’s both delicious and healthy. Look no further than this easy-to-make carrot cake recipe, which is packed with nutrients and flavor. Whether you’re looking for a dessert to share with friends or a healthy snack to enjoy at home, this recipe is perfect for you!
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup canola oil
- 3/4 cup brown sugar
- 2 large eggs
- 2 cups grated carrots
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
Instructions
- Preheat oven to 350°F. Grease an 8-inch square cake pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat the applesauce, oil, sugar, and eggs until well combined.
- Stir in the flour mixture until just combined.
- Stir in the grated carrots, raisins, and walnuts until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes.
- Remove the cake from the pan and cool completely on the wire rack.
Nutritional Information
Serving size: 1 slice
Calories: 250
Total Fat: 12g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 220mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 18g
Protein: 4g
Cooking Time
Total time: 1 hour
Equipment
- 8-inch square cake pan
- Medium bowl
- Large bowl
- Wire rack
Serving Suggestions
This carrot cake is delicious on its own or topped with a dollop of whipped cream or cream cheese frosting. Serve it for dessert or as a healthy snack with a cup of coffee or tea.
Variations
For a gluten-free version of this recipe, use a gluten-free flour blend in place of the all-purpose flour. You can also substitute the raisins and walnuts with other dried fruits and nuts, such as cranberries and pecans.
Substitutions
You can use olive oil or coconut oil in place of the canola oil. You can also use honey or maple syrup in place of the brown sugar.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Grate the carrots finely for a smoother texture in the cake.
- Make sure to cool the cake completely before slicing and serving.
- You can add a pinch of ground ginger for extra flavor.
Notes
This recipe makes 9-12 servings, depending on the size of the slices.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour in place of the all-purpose flour for a healthier version of this recipe. Keep in mind that the texture of the cake may be slightly denser.
Can I use vegetable oil instead of canola oil?
Yes, you can use vegetable oil in place of canola oil. However, canola oil is a healthier option because it’s lower in saturated fat and higher in monounsaturated fat.
Can I omit the raisins and walnuts?
Yes, you can omit the raisins and walnuts if you prefer. You can also substitute them with other dried fruits and nuts, such as dried cranberries and chopped pecans.
Final Thoughts
This carrot cake recipe is not only healthy but also delicious and easy to make. It’s the perfect dessert or snack for any occasion, and it’s sure to be a crowd-pleaser. So why not give it a try for yourself? You won’t regret it!