Carrot Cake Recipe

Sugar free cakes are good for you, especially if you are a diabetic or have been detected with high blood sugar. In fact, sugar free carrot cake recipe are more nutritious because you add other ingredients such as coconut, orange juice, apple sauce etc. to compensate for the sweetness, which adds to the nutritious value of the cake. These cakes are also easy to make and don’t take much time. Here is a simple sugar free carrot cake recipe.

Ingredients:

- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fresh ground cinnamon
- 1/2 teaspoon all spice powder
- 1/4 teaspoon fresh ground nutmeg
- 4 egg whites
- 1 1/4 cups brown sugar substitute
- 1 cup unsweetened apple sauce
- 1/2 cup low fat buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup frozen orange juice (thawed)
- 5 chopped dried figs
- 2 tablespoons poppy seeds
- 2 cups fresh grated carrots
- 1/4 cup raisins and walnuts, chopped finely

Instructions:

- Preheat the oven to 350F.
- Spray a 13×9 inch baking pan with non-stick cooking spray.
- In a clean and dry bowl, beat the egg whites to form soft peaks.
- Add the apple sauce and buttermilk to the mix.
- Whisk some more to get a frothy mix.
- In a clean bowl, take the flours, nutmeg powder, cinnamon powder, all spice powder, baking soda and baking powder. Whisk to mix.
- Add the dry ingredients to the egg–buttermilk mix, taking 1/4 cup of mix each time and mixing well after each addition to get a smooth batter.
- Now gently stir the orange juice in the mix.
- Add the chopped figs, poppy seeds, walnuts and raisins to the batter and blend some more.
- Spoon the batter in the prepared cake pan. You can use a square, round or rectangular cake pan.
- Bake in the preheated oven at 350F for 35-40 minutes until a skewer inserted in the middle comes out clean.
- Remove the cake from the oven and cool in the pan for 15 minutes.
- Remove from the pan and cool on a wire rack before frosting.

Substitutions and variations:

- You can use 1/4 cup of unsweetened cocoa powder instead of all-purpose flour for a chocolaty flavor in the cake.
- You can also add freshly grated lemon juice and orange zest to the cake for a more tangy taste.
- Use as many fresh ingredients as possible.
- Add some grated dried ginger for enhanced flavor.
- If you want, you can substitute all-purpose flour with whole wheat flour.

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A carrot cake recipe is a great source of fiber, vitamins, nuts and other nutrients and also delicious at the same time. If your kids are giving your trouble when it comes to eating their veggies you must try this simple homemade carrot cake recipe that uses coconut, pineapple, fresh carrots and nuts to provide a whole lot of nutrients.

Ingredients:

- Oil and flour to grease the cake pan
- 2 cups all-purpose flour (you can use a mix of whole wheat flour and all-purpose flour)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground all spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 1/2 cup sour milk
- 2 cups fresh grated carrots
- 1 1/2 cups of crushed pineapple
- 1 cup grated coconut
- 1 cup crushed nuts

Instructions:

- Grease and flour a 10-inch cake pan.
- Preheat the oven to 350 degrees.
- In the meantime, take the eggs, granulated sugar, brown sugar and vegetable oil in a bowl and whisk well to combine.
- Add the sour milk and crushed pineapple to the mix and combine all the ingredients.
- In a separate bowl, take the flour, nuts, grated coconut, baking powder, ground cloves, cinnamon, nutmeg and salt and sift all the ingredients well.
- Add the dry ingredients to the wet ingredients and combine well. Make sure there are no lumps in the mix.
- Add the grated carrots and crushed nuts in last and gently fold the mix and your batter is ready to be baked.
- Pour the batter in the prepared cake pan and smooth the top.
- Bake in the preheated oven for 1 hour. Once the cake is done a toothpick inserted in the middle will come out clean.
- Cool the cake in the pan for about 10 minutes.
- Slide a knife along the sides of the cake to separate the cake from the pan and cool on a wire rack before applying icing.

Serving suggestions:

- You can serve the carrot cake as it is or apply a thick layer of icing before serving. Cream cheese icing is most popular with carrot cake, but a simple sugar glaze or a maple sugar icing also gives it a great taste.
- Decorate the top of the cake with sliced walnuts and shredded dates and chill for a little white before serving.
- Some roasted coconut on top of the cream cheese or butter cream frosting will double the taste of the yummy carrot cake.

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Many people find it hard to believe that you can make delicious cakes without eggs. In fact, vegan recipes are quite easy to follow and the carrot cake recipe turn out to be as delicious and moist as any other cake. Here is a simple vegan carrot cake recipe that you can try out at home.

Ingredients:

- Refined flour – 2 1/2 cups
- Salt – 1 teaspoon
- Baking soda – 2 teaspoons
- Baking powder – 4 teaspoons
- Ground cinnamon – 1 tablespoon
- Ground nutmeg – 1 teaspoon
- Ground ginger – 1 teaspoon
- Egg replacer – 3 tablespoons
- Light brown sugar – 2 cups
- Safflower oil – 1 cup
- Almond milk – 1 cup
- Unsweetened applesauce – 1 cup
- Grated red carrots – 3 cups
- Chopped walnuts – 1 cup
- Raisins – 1 cup

Vegan cream cheese frosting ingredients:

- Chilled margarine – 12 tablespoons
- Soy cream cheese – 500 grams
- Powdered sugar – 1 1/2 cups
- Vanilla extract – 1 teaspoon

Instructions:

- Preheat the oven to 350F.
- Grease and flour three 9 inch cake pans.
- In a mixing bowl, sift the flour, salt, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger and egg replacer.
- In a separate bowl, add the sugar, safflower oil and almond milk and whisk well until combined.
- Add the applesauce and whisk some more to combine all the liquids.
- Add the almond milk mixture to the flour mixture and whisk well to form a smooth batter.
- Gently stir in the grated carrots, raisins and walnuts. Scrape the sides of the bowl to make sure all the ingredients are combined well.
- Pour the batter in the three pans equally.
- Bake in the preheated oven for about 25 minutes. The center of the cake should spring back when pressed.
- Remove the pans from the oven and invert on wire racks to cool completely.
- While the cakes cool, beat the margarine in a separate bowl till light and fluffy.
- Cut the cream cheese in pieces and add to the margarine and beat well to combine fully.
- Stir in the powdered sugar and vanilla and blend well.

Once the cakes are at room temperature it is time to start assembling them:

- Place one cake on a serving stand.
- Spoon some of the frosting on top of the cake and spread evenly.
- Place another cake on top of the first cake and press lightly.
- Spread another layer of frosting on the top.
- Place the third cake on top of the stack and cover with frosting from all sides.
- Set aside for at least 30 minutes before serving. Cut in slices to serve.

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Over 285 million people are diabetic. Diabetes is a disease where the body does not produce enough insulin thereby increasing blood sugar. This is a chronic disease and can be fatal if not treated or detected early as it inhibits the clotting of wounds, increases blood pressure and makes the patient prone to dizziness and nausea and other complications. The good news is diabetes can be treated with proper maintenance of low or no sugar diets thereby avoiding fatalities. Carrot cake recipe can have some twist and make a healthy dessert.  This sugar free carrot cake recipe is intended for such a situation.

Ingredients:

- 2 cups cake flour
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. baking powder

Directions:

- Sift together all the ingredients in a medium-sized bowl, then set aside.

Carrot Mixture:

- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup crushed nuts
- 1/2 cup sesame seeds
- 1 cup coconut milk

Directions:

- Combine all the ingredients together in a medium-sized bowl and mix thoroughly until well incorporated, then set aside.

Egg Mixture:

- 3 eggs
- 1/2 cup canola oil
- 1/2 cup orange juice concentrate
- 1/2 cup cold water

Directions:

- Preheat the oven to 350°F. Spray a spring form baking pan with non-stick oil.
- In a large ceramic mixing bowl, beat the eggs with a fork until frothy.
- Add the oil, orange juice and water.
- Switch to a hand mixer and beat on low speed.
- Add the carrot mixture next while still beating at low speed.
- Next, add the sifted dry ingredients, one tablespoon at a time; switch the mixer to medium speed.
- With the aid of a rubber spatula, transfer the batter to the prepared spring form pan.
- Bake for approximately 45 minutes or until the cake springs back when lightly touched.
- Remove the pan from the oven and cool for about 10 to 15 minutes.
- Remove the cake from the pan and cool on a wire rack.

Sugar Ladle Sauce:

- 1/2 cup buttermilk
- 1 cup Nutrasweet or any artificial sweetener
- 1/2 tsp. baking soda
- 1 tsp. maple syrup
- 1/2 stick of butter

Directions:

- Combine all the ingredients in a small saucepan.
- Over low heat, cook to almost boiling for 5 minutes while constantly stirring. This does not need to be thickened to a syrupy state.
- Punch holes on top of the cake and pour the sauce mixture over the cake.
- Serve with coffee, tea or milk.

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Cakes are one of the easiest desserts to make. You can eat them as they are or turn them into beautiful desserts. However, cakes do not always have to be too sweet or too fattening for your health. You can use other ingredients, such as carrots, to make the carrot cake recipe and enjoy the same taste with enriched goodness. Here is a healthy carrot cake recipe for you to try out the next time you feel a craving for cakes.

Ingredients:

- 3 eggs
- 175 grams unrefined sugar
- 175 grams olive oil (this makes the cake dairy free, but if you want you can use butter)
- 100 grams chopped dried figs
- Zest of one orange (grated)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 175 grams wholemeal flour
- 1 teaspoon cinnamon
- 2 big carrots grated

Instructions:

- Preheat the oven to 180C.
- In a deep bowl, break in the eggs and add the sugar and olive oil to it.
- Beat well until all the sugar is dissolved.
- In a separate bowl, sift the baking powder, baking soda, flour, cinnamon and orange zest.
- Add the flour mix to the egg mix and whisk well.
- Add the dried figs and mix well.
- Add the grated carrots to the prepared mix and fold lightly.
- Grease and flour a standard 9-inch cake pan.
- Pour the batter in the pan.
- Bake in the preheated oven for 35-40 minutes. The cake should be firm on the top and springy. You can check the cake by inserting a toothpick in the center; if it comes out clean the cake is done.
- Cool and cut in slices to serve.

While you can eat the carrot cake fresh out of the oven, you can also jazz it up a little using the following frosting options.

Traditional Cream Cheese Frosting with Nuts

Ingredients:

- 1/2 cup butter
- 1 cup cream cheese
- 1 cup confectioners’ sugar
- 1 cup chopped walnuts and pecans
- 1 teaspoon vanilla extract

Instructions:

- Beat the cream cheese and butter together till fluffy.
- Gradually add the confectioners’ sugar and mix well.
- Stir in the vanilla and chopped nuts.
- Spread the frosting on the cake and let it sit for some time before cutting in slices and serving.

Toasted Coconut Cream Cheese Frosting

- The ingredients and method are the same, but replace the chopped walnuts with 2/3 cup of toasted coconut shavings.
- Spread on the cake in a thick layer and chill before serving.
- You can also add toasted macadamia nuts and some crystalized ginger on the top of the frosting before serving.

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Carrots are by far the most versatile vegetable among the edible root crops. Although the most common is the orange variety, it does come in other colors such as purple, red, white and yellow. This vegetable is the basis of a lot of cake recipes because it is easy to cook, bake and digest. Not only that, the nutritional value of carrots is very high. What is even more amazing is, unlike other vegetables where they are more nutritious when eaten raw or half-cooked, the beta carotene in carrot is less when digested raw but enhanced when cooked or baked! Carrots can be used in cakes, puddings, jams, juices, soups, stir fried viands, stews and a whole lot more, including the following healthy carrot cake recipe. The distinguishing element in this carrot cake recipe is the zests of both orange and lemon. Very few vegetables, or any other food for that matter, agree with citrus mix factors, much less the lemon. Although we will only use the rind of the lemon, we will incorporate both the rind and the juice of the orange in this mixture. That plus the crunchy nutty ingredients will surely tickle your palate.

Ingredients:

- 3/4 cup whole wheat flour
- 3/4 cup cake flour
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon carob powder (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons molasses
- 1/4 cup vegetable oil
- 2 eggs
- 1 orange, juiced and zested to about a tablespoon’s worth
- 1 1/2 teaspoons grated lemon zest
- 1/2 cup raisins
- 5 dried figs, chopped
- 2 tablespoons sesame seeds
- 2 cups grated carrots
- 1/4 cup chopped cashew nuts

Directions:

- Preheat the oven to 350 degrees F (175 degrees C).
- Grease a 9-inch Bundt pan.
- In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt.
- Make a well in the center and pour in the molasses, oil, eggs and orange juice.
- Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed.
- Pour into the prepared pan.
- Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
- Cool for 30 minutes before removing from the pan.

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This vegan carrot cake recipe is simply bursting with healthy beta–carotene yummy goodness! It has the basic ingredients of a carrot cake recipe with several twists and turns filled with high-fiber nutrients and wild splashes of color. The taste is sweet and mouth-watering. Children of all ages will surely enjoy this – especially if it is served with their favorite juice. Adults who are not vegetarians will also love this; and aging people will value this luscious treat not only for its healthy facet and wonderful mix of flavors, but also because it will allow them to be ‘in’ with the vegan trend. Enjoy this with a hot cup of freshly brewed coffee in front of a warm fire on a swirling winter night. This also goes well with a cold glass of milk just before bedtime for growing children. It’s the best of both worlds!

Ingredients:

- 1/4 cup of applesauce
- 1 teaspoon of vanilla
- 1/2 cup of softened vegan margarine
- 1 teaspoon of salt
- 1 1/2 teaspoons of baking powder
- 2 teaspoons of cinnamon powder
- 1 cup of sugar
- 1 1/4 cups of cake flour
- 1/4 cup of soy milk
- 1 cup of grated carrots
- 1 cup of finely chopped cashew nuts

Method:

- Pre-heat the oven to 325°F.
- Grease a 9-inch square baking pan by spraying with non-stick oil.
- Combine the applesauce, vanilla, vegan margarine, salt, baking powder, cinnamon, sugar, flour and soy milk until thoroughly blended.
- Add the carrots and the cashew nuts.
- Pour the batter evenly in the baking pan. Bake for about 45 minutes or until the cake springs back once it is lightly touched.
- Allow to cool.
- Spread with Vegan Frosting.

Vegan Frosting

Ingredients:

- 1 cup of vegan margarine at room temperature
- 2 cups of vegan powdered sugar
- 2 to 3 pinches of salt
- 2 tablespoons of vanilla extract
- 4 tablespoons of liquid non-dairy milk
- 1/2 cup of cocoa powder

Directions:

- Cream the margarine.
- Add the vegan powdered sugar, salt, vanilla extract, milk and cocoa.
- Beat at medium speed until all the ingredients are incorporated.
- Spread evenly with a spatula over the Vegan Carrot Cake.

For even more energizing good health, serve this with a tall glass of strained pure carrot juice with a stick of celery as garnish. Bon appetit!

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Here is my version of a very healthy carrot cake recipe that I saw on the internet recently. I tried to make it but found it was full of very disturbing ingredients, such as lard and chestnuts, if you can believe it! I took it upon myself to modify and test this recipe. I took out some ingredients which I felt were redundant and thoroughly removed from the essence of a good old homemade carrot cake recipe and substituted these with ingredients that are readily found in normal household pantries and cupboards (read – my own). I also adjusted the amounts per item as I strongly felt that the individual quantity prescribed was outrageously excessive. Plus, I exercised a modicum of change in the preparation of this healthy treat to better enhance the taste and lingering goodness of such a cake. The result was an ambrosial, sweet orange concoction which I would like to share with you.

Ingredients:

- 3/4 cup canola oil
- 1 1/2 cups sugar
- 3 eggs
- 1 cup carrots, grated
- 1/3 cup cashew nuts
- 1/2 cup canned crushed pineapple, drained
- 1/2 cup coconut flakes, sweetened
- 1/3 cup raisins
- 1/2 teaspoon ginger powder
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 teaspoon salt

Directions:

- Pre-heat your oven to 350°F.
- Spray with non-stick oil one 9-inch cake pan.
- Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, coconut, raisins and ginger powder.
- In another bowl, sift together the flour, baking powder, cinnamon and salt.
- Add the carrot mixture and blend.
- Pour the batter into the cake pan and bake for 35 to 40 minutes or until a toothpick inserted into the cake comes out clean.
- Remove from the oven and cool for about 10 minutes.
- Remove the cake from the pan and cool completely.
- Top the carrot cake with a layer of cream cheese frosting.

Cream Cheese Frosting

Ingredients:

- 6 ounces soft cream cheese
- 2 tablespoons or half a stick of butter
- 2 tablespoons canola oil
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped cashew nuts

Directions for the frosting:

- Beat together the cream cheese, butter and canola oil until the mixture is smooth and light.
- Add the powdered sugar and the vanilla and mix until smooth and all the sugar is dissolved and everything is incorporated.
- Spread evenly and sprinkle the cashew nuts on top.

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Carrot cake recipe is very tasty and nutritious. It is denser than normal cake and when you remove the sugar from the ingredients it becomes even more healthy. Here is a perfect sugar free carrot cake recipe that is moist and delicious, and is very suitable for diabetics too.

 

Ingredients:

- 4 egg whites
- 2 whole eggs
- 1/3 cup canola oil
- 1/3 cup unsweetened applesauce (you can skip the applesauce and use more apple juice if you wish)
- 1 cup apple juice concentrate
- 1/4 cup water (skip the water if you are not using the applesauce)
- 3 cups whole grain flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1 cup raisins
- 2 1/2 cups shredded carrots

Method:

- Preheat the oven to 350F.
- Grease two 9-inch cake pans.
- Beat the egg whites into soft peaks and add in the rest of the eggs.
- Stir in the applesauce, apple concentrate, water and oil and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, ground cinnamon and grated nutmeg.
- Add the dry ingredients to the wet mixture and mix well.
- Stir in the grated carrots and fold the mix well. Add in the raisins.
- Pour the batter in the greased cake pans equally.
- Bake at 350F for about 25-30 minutes. Lower the temperature to 325F and bake for another 10 minutes.
- Check by inserting a toothpick in the center of the cake and if it comes out clean the cake is done.
- Cool on a wire rack before serving.

Sugar free frosting for the cake:

Ingredients:

- 1 1/2 cups fat free cream cheese frosting
- 1 1/2 teaspoons butter
- 1 cup splenda (according to taste)
- 2 teaspoons vanilla extract

Method:

- Blend the splenda in a mixer to make it fine like confectioner’s sugar.
- Combine with cream cheese frosting and butter and beat well to make it smooth.
- Add the vanilla extract.
- Let the frosting chill in the fridge for some time to firm it up before using.

Assembling the cake:

- Place one cake on a cake stand.
- Spread a layer of frosting over the top and press the other cake on top of it.
- Cover the top and sides of the cake with the rest of the frosting.
- Let the frosting set for some time before serving the cake.

 

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Carrot cakes are fun to eat and very nutritious. The carrot cake recipe is considered to be one of the healthiest desserts. Carrots are rich in vitamin A, which is considered to be essential for good eyesight. As the carrot cake has loads of carrot in it along with walnuts, pecans, raisins, coconut etc, its nutritional value increases two-fold. Here is a nutty homemade carrot cake recipe that is very filling and super tasty.

Ingredients:

•  2 cups vegetable oil
•  2 2/3 cups white sugar
•  5 eggs
•  2 2/3 cups grated carrot (this will be about 9 carrots peeled and grated)
•  1 1/3 cups walnuts
•  1 1/3 cups pineapple cut in small and thin cubes
•  2/3 cup coconut flakes (you can use fresh grated coconut too, if you have the time)
•  1/3 cup raisins
•  3 1/2 cups all-purpose flour
•  1 1/3 tablespoons baking soda
•  1 1/3 tablespoons baking powder
•  2 2/3 tablespoons cinnamon
•  1 teaspoon salt

Method:

•  Preheat the oven to 350F.
•  Grease two 10-inch baking pans.
•  In a large mixing bowl, add the eggs, vegetable oil and sugar, and beat them on a medium speed for about 4 minutes until the sugar dissolves and you get a smooth white mix.
•  Add the cut pineapple and grated carrots to the mix and beat at a very low speed to mix the ingredients.
•  Stir in the walnuts, raisins and coconut flakes.
•  In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon powder and salt.
•  Add the dry ingredients to the wet ingredients and mix well so that you get a cake mix of dropping consistency.
•  Pour the batter in the greased pans and smooth the tops.
•  Bake in the preheated oven for about 30-40 minutes.
•  Let the cake cool for about 30 minutes before applying the frosting or serving.

This cake can be stored for about 2-3 days in an airtight container. You can even freeze the cake for later use.

For frosting the cake you can use cream cheese frosting or a caramel sauce. Here are some ways you can frost the cake:

(i) Cut the cake in three layers and apply frosting on each layer and also cover all the   sides.
(ii) Apply frosting on all the sides of the cake and garnish with coconut flakes and nuts.
(iii) You can also use fresh cream to serve with the cake.
(iv) When using caramel sauce, warm the cake a little before serving.

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