Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!

Juicy Carrot Cake | No Flour, Sugar, Butter, or Eggs!

Ingredients

• Plums: 60 g (2 ounces), soaked in boiling water for 10 minutes
• Flaxseeds: 2 tablespoons, mixed with 90 ml (3.4 ounces) of water and left to thicken (substitutable with 2 eggs)
• Carrots: 230 g (8.1 ounces), finely grated
• Oat flakes: 80 g (2.8 ounces)
• Almonds: 60 g (2.1 ounces), or other nuts of your choice
• Baking powder: 1 teaspoon
• Salt: a pinch
• Stevia: 2 teaspoons
• Cinnamon: 1 teaspoon
• Liquid: 100 ml (3.4 ounces) of your choice among milk, water, or orange juice

Preparation

Step 1: Preheat the Oven

1. Setting the Temperature: Preheat your oven to 170°C (338°F).

Step 2: Prepare the Ingredients

1. Soaking Plums: Soak 60 g of plums in boiling water for 10 minutes, then drain.
2. Thickening Flaxseeds: Mix 2 tablespoons of flaxseeds with 90 ml of water and let it thicken. This mixture can substitute for 2 eggs.
3. Grating Carrots: Finely grate 230 g of carrots.

Step 3: Mixing the Batter

1. Combining Base Ingredients: In a large mixing bowl, combine the soaked and drained plums, thickened flaxseed mixture, grated carrots, 80 g of oat flakes, and 60 g of chopped almonds.
2. Adding Dry Ingredients: Stir in 1 teaspoon of baking powder, a pinch of salt, 2 teaspoons of stevia, and 1 teaspoon of cinnamon.
3. Incorporating Liquid: Gradually add 100 ml of your chosen liquid (milk, water, or orange juice) to achieve a spreadable consistency.
   

   Step 4: Baking the Cake

   1. Preparing the Pan: Pour and spread the mixture onto a baking sheet lined with parchment paper, aiming for a thickness of about 0.5 cm.
   2. Baking: Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean when inserted.

   Step 5: Frosting

   1. Making the Frosting: Blend ricotta with yogurt until smooth.
   2. Applying the Frosting: Spread the frosting over the cooled cake.

   Step 6: Serving Suggestions

   1. Stabilizing the Frosting: For best results, refrigerate the frosted cake for 30 minutes to stabilize before slicing.
   2. Serving: Slice and enjoy as is—the rich flavors need no further embellishment!

   Nutrition Information (Per Serving)

   • Calories: 180 kcal
   • Carbohydrates: 20g
   • Protein: 5g
   • Fat: 8g
   • Saturated Fat: 1g
   • Cholesterol: 0mg
   • Sodium: 70mg
   • Potassium: 250mg
   • Fiber: 5g
   • Sugar: 5g (natural sugars from plums and carrots)
   • Vitamin A: 5000 IU
   • Vitamin C: 5mg
   • Calcium: 50mg
   • Iron: 1.5mg

   Enhancing the Nutritional Value

   There are several strategies to reduce sugar, and fat, and increase the nutritional value of carrot cake:

   1. Substitute Refined Flour: Replace refined flour with whole wheat flour or almond flour for added fiber and nutrients.
   2. Natural Sweeteners: Replace some or all of the sugar with natural sweeteners like honey, maple syrup, or mashed bananas to cut down on processed sugars.
   3. Reduce Fat Content: Incorporate applesauce or Greek yogurt in place of oil or butter to reduce saturated fat content while maintaining moisture.
   4. Enhance with Vegetables: Increase the proportion of grated carrots to enhance the cake’s vitamin A and fiber content.
   5. Add Healthy Fats: Add chopped nuts or seeds for texture and healthy fats, further boosting nutritional value.
      

      Conclusion

      This Juicy Carrot Cake is more than just a treat; it’s proof of how delightful baking can be when we think outside the conventional ingredient box. Whether you’re looking to cut down on certain ingredients or simply in the mood to try something new and healthy, this cake is sure to please. Enjoy the natural sweetness and rich texture of this wholesome dessert!