Clean-Eating Carrot Cake
This cleaned-up version of carrot cake highlights carrots, the star of the cake, with spices—not butter and white sugar—to bring out flavor.
Serves: 10Hands-on: 20 minutesTotal: 55 minutesDifficulty: Medium
- 2 cups 100% whole-wheat flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- 1 tsp. sea salt
- 2 cups grated carrots
- ½ cup carrot purée (or baby food)
- 1 cup vanilla almond milk
- ½ cup Sucanat
- 1½ cups unsweetened applesauce
- 2 tsp. vanilla extract
- ½ cup agave nectar
- ½ cup chopped walnuts
- Preheat oven to 350°F. Spray a loaf pan with olive oil spray and cover with a thin coating of wheat flour.
- In a large mixing bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix well. In a small bowl, combine the grated carrots, carrot purée, almond milk, Sucanat, applesauce, vanilla, and agave nectar and mix well.
- Add the carrot combination to the dry ingredients, and blend well. Add walnuts and mix in thoroughly.
- Pour the batter into the bread pan. Bake for 35 minutes,or until a knife inserted in the center comes out clean.