Whole Foods Carrot Cake: Two Delicious Recipes To Try Today

Whole Foods Carrot Cake: Two Delicious Recipes To Try Today

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whole foods carrot cake recipe
whole foods carrot cake recipe from recipepes.com

Carrot cake is a classic dessert that never goes out of style. But if you’re looking for a healthier version of this beloved treat, consider making a whole foods carrot cake. Unlike traditional carrot cake recipes that rely on refined flour, sugar, and vegetable oil, this recipe uses whole food ingredients that are better for your health and taste buds.

In this blog post, we’ll share two different recipes for whole foods carrot cake that are sure to satisfy your sweet tooth. From a classic recipe to a vegan and gluten-free version, there’s something for everyone to enjoy. So, let’s get baking!

Classic Whole Foods Carrot Cake Recipe

Ingredients:

  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 2 teaspoons pure vanilla extract
  • 3 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with coconut oil.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the applesauce, maple syrup, coconut oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Stir in the grated carrots, raisins, and chopped walnuts.
  6. Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool for at least 10 minutes before slicing and serving.
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Nutritional Information:

Serving Size: 1 slice (1/12 of the cake)

  • Calories: 250
  • Total Fat: 11g
  • Saturated Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 320mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 5g
  • Sugars: 16g
  • Protein: 5g

Cooking Time:

35-40 minutes

Equipment:

  • Large mixing bowl
  • Whisk
  • 9×13 inch baking pan
  • Measuring cups and spoons
  • Grater

Serving Suggestions:

Top each slice of cake with a dollop of whipped cream or a sprinkle of chopped walnuts. Serve with a cup of hot tea or coffee.

Variations:

If you prefer a sweeter cake, you can add more maple syrup or substitute it with honey. You can also add 1/2 cup of shredded coconut to the batter for a tropical twist.

Substitutions:

If you don’t have applesauce, you can substitute it with mashed bananas or pureed prunes. If you’re allergic to nuts, you can omit the walnuts or use sunflower seeds instead.

Storage:

You can store leftover cake in an airtight container in the fridge for up to 5 days. You can also freeze the cake for up to 3 months.

Tips:

  • Make sure to grate the carrots finely to ensure they cook evenly in the cake.
  • Don’t overmix the batter, or the cake will be tough and dry.
  • If you want a creamier frosting, you can mix together 1/2 cup of softened cream cheese with 1/4 cup of pure maple syrup and spread it over the cooled cake.

Frequently Asked Questions:

Q: Can I use all-purpose flour instead of whole wheat flour?

A: Yes, you can use all-purpose flour if you prefer. However, whole wheat flour is healthier and adds a nutty flavor to the cake.

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Q: Can I use vegetable oil instead of coconut oil?

A: Yes, you can use vegetable oil, but coconut oil is healthier and adds a subtle coconut flavor to the cake.

Vegan and Gluten-Free Whole Foods Carrot Cake Recipe

Ingredients:

  • 2 cups gluten-free flour blend
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 2 teaspoons pure vanilla extract
  • 3 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons ground flaxseed
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with coconut oil.
  2. In a small bowl, whisk together the almond milk, ground flaxseed, and apple cider vinegar. Set aside.
  3. In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate bowl, whisk together the applesauce, maple syrup, coconut oil, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Stir in the grated carrots, raisins, chopped walnuts, and flaxseed mixture.
  7. Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool for at least 10 minutes before slicing and serving.

Nutritional Information:

Serving Size: 1 slice (1/12 of the cake)

  • Calories: 220
  • Total Fat: 10g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 320mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 5g
  • Sugars: 13g
  • Protein: 4g
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Cooking Time:

35-40 minutes

Equipment:

  • Large mixing bowl
  • Whisk
  • 9×13 inch baking pan
  • Measuring cups and spoons
  • Grater

Serving Suggestions:

Top each slice of cake with a dollop of coconut whipped cream or a sprinkle of chopped almonds. Serve with a cup of hot herbal tea.

Variations:

If you’re allergic to nuts, you can omit the walnuts or use pumpkin seeds instead. You can also add 1/2 cup of shredded zucchini to the batter for extra moisture.

Substitutions:

If you don’t have unsweetened applesauce, you can substitute it with mashed bananas or pureed prunes. If you’re allergic to coconut, you can use melted vegan butter instead of coconut oil.

Storage:

You can store leftover cake in an airtight

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