Carrot Cake, Kathryn's Clean Eating
| Prep Time: 30 min | Serves: 24 |
| Cooking Time: 60 min | Yield: 24 pieces |
Recipe adapted from the one found on this website: http://www.three14creations.com/blog/2008/11/eat-clean-carrot-cake/ I modified it slightly by adding a cup more grated carrot and partially using honey in place of maple syrup. Also I used vanilla extract instead of molasses. It does not have any white flour, sugar, oil, or eggs. It uses whole wheat flour, honey and maple syrup, and natural unsweetened applesauce. The cream cheese frosting is sweetened with honey and maple syrup as well. As long as you consider cream cheese "clean," this is a completely "clean" dessert.
Ingredients
- 2 cups 100% Stone Ground Whole Wheat Flour
- 2 tsp All Purpose Baking Soda
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1 tsp Salt*
- 3 cups Carrots, grated
- 1 cup 1% Lowfat Milk
- 1 1/2 cups Organic Natural Unsweetened Applesauce
- 1/2 cup Wisconsin Pure Maple Syrup
- 8 tbsp Honey
- 56 g Raw Walnuts
- 8 oz neufchatel cheese
- 1/8 cup Maple Syrup
- 4 tbsp Honey
- 1 tsp Pure Vanilla Extract
Directions
EAT CLEAN CARROT CAKE
Cake
2 cup spelt four or 100% Whole wheat flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
3 cups grated carrots
1 cup 1%, soy or rice milk
1.5 cups natural unsweetened applesauce
1/2 cup 100% maple syrup
1/2 cup honey
1/2 cup crushed walnuts
Icing
8 oz low-fat cream cheese
1/8 cup maple syrup
1/8 cup honey
1 tsp vanilla extract
Preheat oven to 350 degrees F. Grate carrots in small bowl and set aside. Mix all dry ingredients in large bowl. Mix all wet ingredients in another bowl. Add wet ingredients and grated carrots to dry ingredients and stir until just mixed. Stir in walnuts.
Pour into a greased 9×13 pan and bake for 40-50 minutes or until toothpick in center comes out clean. Cool and Ice. Beat icing until smooth.