Healthy Carrot Cake
Carrot cake is one of my ultimate guilty pleasures that I can't get enough of. Only it is too bad that there is so much sugar in it. So for a while one of my to-do list items was to make a healthier version of the traditional carrot cake. And so I did this week. It is an easy and healthy carrot cake recipe that you will love for sure! It is tasty and moist and only a few simple ingredients make it light and low-calorie. It is ideal for making it ahead in the weekend and freeze it for a quick breakfast or snack during the week.
What do you need?
A food processor, baking (loaf) tin, oven
- 250 grams of carrots
- 120 grams of dates
- 75 grams of walnuts (roughly chopped)
- 150 grams of oats
- 100 grams of raisins (soaked in warm water for around 15 minutes)
- 2 bananas
- 2 eggs
- 1 teaspoon of baking soda
- 1 teaspoon of lemon juice
- 3 teaspoons of pumpkin spice or "koekkruiden"
- 1 teaspoon of cinnamon
- Coconut oil to grease the baking tin
How to make it?
- Preheat the oven at 180 degrees.
- Grate the carrots. You can do this with a food processor or a box grater.
- Put the carrots in the food processor or leave it in the food processor if you already used it for grating. Sprinkle the carrots with the cinnamon and divide it well.
- Add the bananas, dates and oats to the carrots. Start the food processor and continu until it is a smooth batter.
- Add the eggs, spice, baking soda and the lemon juice to the batter. Put on the food processor again till everything is mixed.
- Scoop the raisins and walnuts through the batter.
- Put the mixture into the greased baking tin. Make sure the batter is well distributed.
- Put the cake in the preheated oven for 60 minutes.
- Let the carrot cake cool down well before you remove it from the baking tin.