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Healthy Carrot Cake with macadamia nut frosting

This healthy carrot cake recipe is made with coconut oil, significantly less sugar, and goes great with macadamia nut frosting.

A few days ago, I told my hunny I would not try to make another carrot cake for his birthday. The first one I made for him, was huge, dense, moist, but dense, it took days to make our way through ½ of the leftovers and we ended up giving the rest to our dog. BUT, I couldn’t resist trying to make another, better, healthier and with less sugar. This one comes out, light, moist, and moderately sweet, so you can eat an entire piece and feel good. healthy carrot cake

Recipe for Healthy Carrot Cake:

Yield: This recipe makes approx. one 9 x 12 by 2 inch cake, 15 servings or so.

Ingredients for the cake:

dry

  • 2 cups organic white flour
  • 2 teaspoons baking soda
  • 2 teaspoons aluminum free baking powder
  • ½ teaspoon celtic sea salt

wet

  • 4 eggs beaten well
  • 1 ¼ cup organic coconut oil (liquid, if you melt it make sure it cools before adding)
  • 1 ¼ cup brown cane sugar (to taste)
  • 1 teaspoon pure vanilla extract
  • 3 cups grated carrots

Steps:

  1. Preheat oven to 350 degrees.
  2. Oil glass baking pan with coconut oil
  3. Mix the dry ingredients well in medium bowl.
  4. In large bowl, add the beaten eggs, coconut oil, vanilla, and sugar.
  5. Gently mix in the grated carrots.
  6. Add, little by little, the dry ingredients to the wet.
  7. Lastly, add to oiled baking pan and bake for 40-50 minutes until the cake springs back when you poke with a finger or when toothpick inserted comes out clean.

 

Macadamia Nut Maple Syrup frosting

Yield: approx: 1 ½ cups

Ingredients for the frosting:

  • 2 ½ cups macadamia nuts
  • up to ¼ cup maple syrup
  • 4 drops of liquid, alcohol free stevia
  • 2 tablespoons + water

Steps:

  1. Add mac nuts, add ½ maple syrup (2 tablespoons) and water to a good blender and blend on high .
  2. Next, taste for sweetness, add a few drops of stevia (not too many as it can enhance the flavor of maple syrup but too much can make it taste almost bitter).
  3. Add more maple syrup to taste.

Variation –

This slight variation will allow you to feed a few more people. It is 1.5 times the recipe above. I also use maple syrup instead of sugar and add cinnamon and a bit more oil to give the cake more moisture.

Ingredients for the cake:

dry

  • 3 cups organic white flour
  • 4 teaspoons baking soda
  • 4 teaspoons aluminum free baking powder
  • 3/4 teaspoon celtic sea salt
  • 1 tablespoon cinnamon

wet

  • 6 eggs beaten well
  • 2 3/4 cups organic coconut oil (liquid, if you melt it make sure it cools before adding)
  • ⅔ cups maple syrup
  • 2 teaspoon pure vanilla extract
  • 4.5 cups grated carrots
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Raw carrot and beet salad with tahini dressing

My brother Dan brought this recipe beet salad with tahini dressing into my life. Him and his girlfriend used to make this often. To get me involved they started asking for my help making the dressing. After I had made the tahini dressing just a few times in their presence, they made me do it from ever on, which was how I built my confidence in making salad dressings. It is so creamy and yummy, it perfectly balances the earthiness of the raw beets and the sweetness of the carrots.

If you need a good way to include raw beets in your diet, this is it. It is also a great way to use raw carrots and beets from your garden. Guests are amazed at how good it tastes. Most people eating this salad recipe eat way more beets in one sitting than they ever would have. Remember, tahini is from ground sesame’s so anyone with an allergy to this should be warned  : )

If you looking for another way to use raw beets and carrots, juicing them has amazing health benefits. My very favorite homemade fresh juice is carrot apple beet juice with ginger. Afterwards I often use the pulp to make pulp bread.

If you like beets and sweets you should check out my killer recipe for beet brownies and also my healthy carrot cake recipe.

Raw carrot and beet salad with tahini dressing

Yield: 4-6 servings

Equipment: Food processor or other method for grating beets and carrots (e.x. mandoline slicer, spiralizer, cheese grater), and a blender for dressing.

Ingredients for the salad:

  • 10 medium-large carrots
  • 2-3 beets
  • Lettuce or mixed baby greens

Tahini dressing ingredients:

  • 6 tablespoons tahini
  • 2 medium cloves garlic, chopped
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • ¼ cup (or more water)
  • 1 teaspoon honey
  • 1-2 tablespoons lemon juice
  • salt
  • optional: add a little goat cheese to make it creamy

Steps:

  1. First, prepare the dressing in blender by combining all ingredients until smooth.
  2. Next, grate the carrots and then the beets (easiest in food processor), if you wish squeeze a little lemon over them so the carrots keep their color.
  3. Place the carrots and beets in bowl and mix in the dressing, serve on top of lettuce or mixed baby greens (you will have more dressing than salad, dressing should stay good in refrigerator for about 5 days).

Resources on the Health Benefits of Beets, carrots, and tahini

  1. http://www.health.com/nutrition/beets-health-benefits
  2. https://www.almanac.com/blog/natural-health-home-tips/beets-health-benefits
  3. http://www.medicalnewstoday.com/articles/298585.php
  4. http://www.realfoodforlife.com/10-benefits-of-carrots-the-crunchy-powerfood/
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