HEALTHY CARROT CAKE
Finally sharing my HEALTHY CARROT CAKE recipe on the blog! This delicious healthy Carrot Cake is gluten-free, refined sugar free and low carb! I did a cream cheese frosting but it can be perfectly substituted by coconut frosting to make it dairy free!
I made this healthy Carrot Cake with real and nourishing ingredients! I used almond flour, coconut flour and flaxseed meal which makes it low carb and rich in good fats omega 3, 6 & 9! Every time I use almond flour, I try to add another Omega-3 source to compensate the Omega-6 of the almond flour!
DIABETIC DIET TIP
If you have always wanted to eat Carrot Cake but all the ones you see at restaurants and bakeries are full of refined sugars, this is the perfect recipe and opportunity for you to eat a healthy Carrot Cake and not mess you blood sugar levels!
The reason is, the sugar content on this healthy recipe is very low. Also, I used low carb flours such as almond flour or coconut flour as well as flaxseeds, making this healthy Carrot Cake recipe very nutrient dense. For any diabetic, this goodie is a perfect solution for when having people over for example, allowing you to enjoy the same as anybody else!
Since it’s a nutrient dense healthy Carrot Cake, a little piece will be enough to satisfy your sweet tooth!!
Let us know if you try to make it, what do you think of the flavor, the consistency,…
I love how it turned out and I would also like to know your thoughts!!
INGREDIENTS
Carrot Cake:
Dry ingredients:
2 cups or 170gr of almond flour
1/2 cup or 55gr of coconut flour
1/3 cup or 30gr flaxseed meal
1 teaspoon of baking soda
1 teaspoon of baking powder
1 tablespoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cardamom
1/2 teaspoon of pink Himalayan salt
60gr of coconut sugar
40gr erythritol
Wet ingredients:4 large eggs, at room temperature
1/3 cup or 60gr of almond butter
1/4 cup or 60ml of unsweetened almond milk or cream
1 teaspoon of vanilla extract
1/3 cup or 55gr melted coconut oil or grass-fed butter
3 cups shredded carrots (about 300gr)
Cream cheese frosting:
(If you want a vegan frosting, make this coconut frosting from this recipe)8oz/230gr of cream cheese, at room temperature
1/2 cup or 75gr of powdered coconut sugar (just blend regular coconut sugar) or stevia to taste
1 teaspoon of pure vanilla extract
1 cup or 230ml of heavy whipping cream
STEPS
Pre heat oven at 350F/175C. Grease two 8inch/20cm round molds or three 6 inch/15cm.
Mix all dry ingredients together, except the coconut sugar/erythritol on a bowl and set aside.
Beat the eggs with vanilla extract, coconut sugar/erythritol and set aside.
In another bowl, melt the oil or butter and mix in the almond butter and milk or cream and add it to the previous egg mixture.
Add shredded carrots to the previous mixture and mix well with a spatula.
Pour dry mixture (2) into the previous wet mixture, little by little until fully incorporated.
Transfer the dough into the two molds and bake for 25 minutes or 20 if you’re using 3 molds instead of 2.
Let the cake cool on a rack and make the frosting in the meantime.
For the frosting, beat all the ingredients together and frost the cake before serving.
* Store in an air tight container in the fridge for up to 1 week. Take it out of the fridge at least 15 minutes before serving. You can also freeze slices of cake and eat them whenever you want!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
🇪🇸 Spanish:
Carrot Cake delicioso en versión sana y nutritiva!
Hecho con harina de almendra y semillas de lino trituradas que lo hacen rico en grasas omega 3, 6 y 9!!
No os va a decepcionar. No lleva gluten ni azúcares refinados y es bajo en azúcares. El Carrot Cake sin el frosting no lleva lácteos pero además también puedes hacer el frosting de coco como hago en mi receta de Cupcakes de Limón.
INGREDIENTES
Pastel de zanahoria:
Ingredientes “secos”
2 tazas o 170gr de harina de almendra
1/2 taza o 55gr de harina de coco
1/3 taza o 30gr de semillas de lino molidas
1 cucharadita de bicarbonato sódico
1 cucharadita de levadura en polvo
1 cucharada de canela en polvo
1/2 cucharadita de jengibre en polvo
1/4 cucharadita de nuez moscada en polvo
1/4 cucharadita de cardamomo en polvo
1/2 cucharadita de sal rosa del Himalaya
60gr de azúcar de coco
40gr de eritritol
Ingredientes líquidos:4 huevos grandes, a temperatura ambiente
1/3 taza o 60gr de mantequilla de almendra
1/4 taza o 60ml de leche de almendras o nata
1 cucharadita de extracto de vainilla
1/3 taza o 55gr de aceite de coco o mantequilla de buena calidad
3 tazas de zanahoria rallada (unos 300gr)
Glaseado de queso crema:
(podéis utilizar leche de coco enlatada, como el frosting de coco de estos cupcakes)250gr de queso crema de buena calidad
1/2 taza o 75gr de azúcar de coco en polvo o stevia al gusto
1 cucharadita extracto de vainilla
1 taza o 230ml de nata para montar
PASOS
Pre calentar el horno a 175C. Engrasar dos moldes redondos de 20cm o tres de 15cm.
Mezclar todos los ingredientes “secos” juntos, excepto el azúcar de coco/eritritol en un bol y reservar.
Batir los huevos con la vainilla y reservar.
En otro bol, derretir el aceite de coco o mantequilla y mezclar con la mantequilla de almendra y la nata o leche. Añadir y mezclar a la mezcla de huevos del paso anterior.
Añadir las zanahorias ralladas a la mezcla anterior y mezclar con una espatula.
Verter la mezcla de ingredientes secos (2) en la mezcla anterior hasta que quede todo integrado.
Verter el relleno en los moldes y hornear 25 minutos si usáis 2 moldes o 20 minutos si usáis 3 moldes.
Dejar enfriar el pastel en una rejilla y hacer el glaseado.
Para el glaseado: Batir todos los ingredientes del glaseado y añadirlo entre capas y por encima del Carrot Cake. Normalmente es mejor hacerlo justo antes de servirlo ya que sino se secará!
* Conservar en un recipiente hermético en la nevera durante 1 semana. Sacarlo de la nevera unos 15 minutos antes de servir. También podéis congelarlo en trozos e ir comiendo cuando os apetezca!
¿Habéis hecho esta receta?
¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje así puedo veros y compartir!
¡Mil gracias!
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