One of the governing precedents for everything we eat is that it needs to be healthy, as far as possible organic or non-toxic, and good for you. The hardest aspect of this is having truly healthy and delicious recipes for foods we love. We will share easy recipes we have personally had success with and sites that are reliably good. Today, it is the recipe for carrot cake.
Fantabulous Whole Wheat or Wheat Free Carrot Cake
Ingredients:
2 cups flour (whole wheat/spelt/or a gluten free blend)
1 teaspoon baking powder (aluminum free, like Rumfords)
1.5 teaspoons bicarbonate of soda (baking soda)
2 teaspoons ground cinnamon
1 teaspoon ground vanilla bean or non-alcoholic vanilla
3/4 cup melted butter
3/4 cup honey or date syrup or maple syrup
4 eggs
2 cups finely grated raw carrot
1 cup crushed pineapple (preferably fresh chopped up finely or processed or canned packed in its own juice)
1/2 cup chopped walnuts
Instructions:
In a large bowl, mix the dry ingredients (the first 4 or 5 on the ingredients list).
Add the wet ingredients (i.e. the butter, syrup, and eggs) and beat until smooth.
Then add the carrots, pineapple, and walnuts and mix through well.
Spoon mixture into two 9 inch round cake pans or equivalent.
Bake at 350 degrees fahrenheit for about 25 minutes or until they are dry on top and the middle springs back when touched. Do not overcook, as that will reduce the wonderful moistness of the cake.
Let the cakes cool completely. Ice with a cream cheese frosting as follows:
Cream Cheese frosting
(This makes enough to ice the top and middle layers of cake. If you want a thicker layer, or good coverage of the sides, then make one and a half times this amount.)
1x 8 ounce pack of cream cheese (preferably organic or at least without RbGh)
2 tablespoons softened butter
1/2 teaspoon ground vanilla bean or non-alcholic vanilla
1/3 cup of powdered organic sugar or liquid sweetener like honey or maple syrup
Cream together the cream cheese, butter and vanilla. Add the sweetener of choice gradually, to taste.
Recipe adapted from: Fantabulous Wholewheat Carrot Cake
Fantabulous Whole Wheat or Wheat Free Carrot Cake
Ingredients:
2 cups flour (whole wheat/spelt/or a gluten free blend)
1 teaspoon baking powder (aluminum free, like Rumfords)
1.5 teaspoons bicarbonate of soda (baking soda)
2 teaspoons ground cinnamon
1 teaspoon ground vanilla bean or non-alcoholic vanilla
3/4 cup melted butter
3/4 cup honey or date syrup or maple syrup
4 eggs
2 cups finely grated raw carrot
1 cup crushed pineapple (preferably fresh chopped up finely or processed or canned packed in its own juice)
1/2 cup chopped walnuts
Instructions:
In a large bowl, mix the dry ingredients (the first 4 or 5 on the ingredients list).
Add the wet ingredients (i.e. the butter, syrup, and eggs) and beat until smooth.
Then add the carrots, pineapple, and walnuts and mix through well.
Spoon mixture into two 9 inch round cake pans or equivalent.
Bake at 350 degrees fahrenheit for about 25 minutes or until they are dry on top and the middle springs back when touched. Do not overcook, as that will reduce the wonderful moistness of the cake.
Let the cakes cool completely. Ice with a cream cheese frosting as follows:
Cream Cheese frosting
(This makes enough to ice the top and middle layers of cake. If you want a thicker layer, or good coverage of the sides, then make one and a half times this amount.)
1x 8 ounce pack of cream cheese (preferably organic or at least without RbGh)
2 tablespoons softened butter
1/2 teaspoon ground vanilla bean or non-alcholic vanilla
1/3 cup of powdered organic sugar or liquid sweetener like honey or maple syrup
Cream together the cream cheese, butter and vanilla. Add the sweetener of choice gradually, to taste.
Recipe adapted from: Fantabulous Wholewheat Carrot Cake
HENNA: Carrot Cake
![HENNA: Carrot Cake]()
Reviewed by vivien
on
November 10, 2014
Rating:
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