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.
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:
- 2 cups organic white flour
- 2 teaspoons baking soda
- 2 teaspoons aluminum free baking powder
- ½ teaspoon celtic sea salt
- 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
- Preheat oven to 350 degrees.
- Oil glass baking pan with coconut oil
- Mix the dry ingredients well in medium bowl.
- In large bowl, add the beaten eggs, coconut oil, vanilla, and sugar.
- Gently mix in the grated carrots.
- Add, little by little, the dry ingredients to the wet.
- 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
- Add mac nuts, add ½ maple syrup (2 tablespoons) and water to a good blender and blend on high .
- 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).
- Add more maple syrup to taste.
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:
- 3 cups organic white flour
- 4 teaspoons baking soda
- 4 teaspoons aluminum free baking powder
- 3/4 teaspoon celtic sea salt
- 1 tablespoon cinnamon
- 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
This creamy macadamia nut dressing recipe is Adam’s creation. It is essentially one of the only dressings we make because it is so satisfying. It also has many different applications besides salad. For example, we use it mixed with pasta as the sauce, we use it in our tacos, on top of our shepard’s pie, to dip our carrots in and more. The texture is silky, with a slight tang, a subtle sweetness and a strange taste resemblance to bacon. Adam says it reminds him of the secret sauce commonly used in fast food restaurants. Yet, this recipe is vegan, gluten-free, gmo-free, and extremely delicious.
Macadamia nuts are the local choice for nuts or seeds in Hawaii. They also have a unique set of nutritional benefits. Firstly, it is an excellent source of energy as it has one of the highest caloric values for the seeds/nuts (100g is 718 calories). They are high in fiber and are naturally gluten-free. Additionally, macadamia nuts are packed with minerals (calcium, iron, magnesium, manganese, selenium and zinc), antioxidants, and vitamins (especially B-complex vitamins, with smaller amounts of Vitamin A and Vitamin E. Macadamia nuts are also a rich source of monounsaturated fatty acids like oleic acid and palmitoleic acid. These are known to help lower total LDL (bad) cholesterol and increase HDL or good cholesterol.
Recipe for creamy macadamia nut dressing:
- 1 cup mac nuts (or other creamy nut, like cashews)
- 1/4 cup plus 2 tablespoons soy sauce (non-gmo and gluten-free)
- 1/4 of a medium red bell pepper
- 4-6” sprig of rosemary (stem removed)
- 1/2 – 1/3 cup water
- 1/4 cup plus 2 tablespoons olive oil
- 3 tablespoons dijon mustard
Blend ingredients together in blender, slowly adding water until creamy consistency is achieved. Add salt if necessary.
Ideas for a salad:
Salad: (use as many as you have, but at least 3).
- Chopped mixed lettuces
- Chopped tomatoes
- Carrot slices (use a peeler to achieve thin strips)
- Beet slices, same method as above
- Sliced radish
- Chopped cucumber
- Fresh corn
- Chopped apples
I have made a lot of cookies in my life. I have also witnessed the reactions that cookies have on people. And I have been told by many friends, that these cookies, are “VERY good”. The banana in them is pronounced and the oatmeal is not. The texture is chewy, almost like a chocolate brownie cookie. Give them a try!!
Recipe for Chocolate Banana Cookies with Macadamia Nuts
Equipment: Oven and baking sheets
Yield: 15-24 cookies
- 2 cups oatmeal
- 1 and ¾ cups flour
- ½ to ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ cup raw organic extra rich cacao powder
- 1 cup chopped macadamia nuts
- 2 eggs (beaten)
- 1 teaspoon vanilla
- 1 cup butter softened
- 1.5 cups sugar
- 2 cups mashed/blended bananas
- Mix the dry ingredients in medium-large bowl (except for the mac nuts)
- In a separate bowl, mash the bananas or blend with a hand mixer and measure 2 cups
- Mix in the beaten eggs, butter, sugar, and vanilla to the bananas mixture
- Add the dry ingredients a little at a time to the wet ingredients and mix well
- Then, fold in the chopped mac nuts
- Place the mixed dough in the freezer and chill for at least an hour.
- Preheat oven to 350 degrees F.
- Drop 1 inch balls onto un-greased cookie sheets and bake for 10-15 minutes until the tops of cookies look done (the color changes from light brown to darker brown)
- Chill on cookie sheet and enjoy!