9 Servings
Carrot cake is a perennial favorite, but it is often loaded with vegetable
oil and laden with a cream cheese frosting. Our version is healthier, using a
small amount of Virgin Coconut oil, a full cup of honey for moistness and
flavor, and a combination of whole wheat pastry and unbleached flours. The
crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup
of hot green tea, this cake will make you forget about cream cheese frosting.
Enjoy!
Ingredients:
- 2 cups firmly packed finely grated carrots (3 large)
- Juice of 1 large orange
- 2 tsp vanilla extract
- 1/4 cup Manila Coco Virgin Coconut Oil
- 1 cup honey, liquefied in microwave (30 seconds)
- 1/2 cup crushed or chopped pineapple, drained
- 1 cup unbleached white flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground allspice
- 3/4 cup
- walnuts, chopped
Instructions:
- Preheat oven to 350°F.
- In a mixing bowl, stir together the carrots, orange juice, vanilla, virgin coconut oil, honey, and pineapple until well blended.
- In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
- Blend the dry ingredients into the carrot mixture, stirring until just mixed.
- Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.
Nutritional Information Per serving:
- 334 calories
- 9 g total fat (1 g sat)
- 0 mg cholesterol
- 62 g carbohydrate
- 5 g protein
- 4 g fiber
- 25 mg sodium
Recipe reprinted with permission of DrWeil.com.
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