You are desperate to cut out sugars and refined flours, yet you still get that craving for something sweet, am I right? You’ve tried the other fat free muffin and cake recipes which substitute applesuace or yogurt for oil or butter and honey or maple syrup for the sugar, and they’re…..well….ehhh. Granted, they’re a healthier alternative for dessert and snacking, but they often go stale quite quickly if not kept in the refrigerator, and to be honest, their texture is noticeably different than that of a traditional cake. Often, our husbands and children are not overly-enthusiastic about these healthier dessert options.
Ta-da!!!! That will all change for you with this recipe. It is amazing! Following a few important tricks while making this wonderul, truly healthy dessert makes this cake nearly identical in texture and flavor to that of a traditional carrot cake. It’s light, moist, and fluffy–and the frosting is superb!
Plus, you won’t feel guilty indulging in a slice or serving this delictable cake to others.
While I often employ the use of chickens and other fowl to reduce our food waste to nearly nothing, I usually do attempt to use it as human food first which is why I chose to use the carrot remnants from our morning juice for this recipe; you may, however, simply use regular shredded carrots.
This recipe may also be easily adapted to become a gluten free recipe. Simply swap out the whole wheat flour for the equivalent amount of a 1:1 baking subsitute such as Bob’s Red Mill Gluten Free 1 to 1 Flour.
I hope you enjoy this amazing carrot cake as much as we do! L’chaim!
MOIST AND FLUFFY SUGAR FREE OIL/BUTTER FREE CARROT CAKE
- 2 whole large eggs plus 4 egg whites
- 1 cup applesauce
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 3/4 cup quick oats
- 1 tsp baking soda
- 4-5 tsp cinnamon (huge hint I used as a chef in my bakery: you MUST be able to satisfactorily smell the cinnamon in the batter when you have mixed it all together before you add the egg whites to ensure proper flavor; if you don’t smell it or barely smell it over the wheat scent, the flavor will be lacking in intensity and quality)
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup whole wheat flour
- 1 cup shredded carrots
For the Frosting:
- 8 oz organic cream cheese
- 6-9 TBSP maple syrup (or more if needed)
- 1/2 tsp vanilla extract
- Preheat your oven to 350 F. Line two cake pans with parchment paper and lightly grease the sides of the pans and top of paper.
- In a large mixing bowl, add whole eggs, applesauce, maple syrup, and vanilla. Whisk to combine until smooth.
- In a small bowl, mix oats, baking soda, cinnamon, ginger, nutmeg, and salt. Stir until mixed thoroughly and then add to egg mix.
- Slowly stir the flour into the mix being careful NOT TO OVERMIX. Do not over-stir as that will make the batter too firm and dense by over-developing the gluten in the flour. Keep a light touch and gently stir the flour into the mix unti it is just moistened.
- Fold in the carrots very gently.
- Stop and smell the batter. Does it smell like raw flour? Is so, you need to add another tsp of cinnamon. When you can finally smell a strong, pleasing cinnamon/spice aroma from the mix, you can cease adding more cinnamon. Now, you can add a bit more nutmeg, but do not add more ginger. I recommend just increasing the amount of cinnamon as needed for the spice flavor. As you add more spice to the mix, be careful not to overmix.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Once you have stiff peaks, gently fold the egg whites into the batter.
- Divide the batter evenly between the 2 pans.
- Bake approximately 10 mintues, and then rotate the pans.
- Bake for another 5 minutes and take the internal temp of each cake, being careful not to touch the thermometer to the pan. When the cake has an internal temperature of 180-185 F, remove the pans from the oven.
- Allow the cakes to cool for 10 minutes, and then gently turn the cakes out onto cake racks to cool completely.
In the meantime, beat the cream cheese, syrup and vanilla to form a smooth, fluffy frosting. Adjust the amount of syrup added to create the proper consistency. If desired, you can add a scant bit of yogurt to thin the frosting if needed.
When the cake has cooled completely, put a thin layer of frosting between the two cake rounds, and then use the remaining frosting to cover the top and sides of the cake. Refrigerate when done. Enjoy this most delcious cake with no refined sugars and no added oils/butter! L’chaim!