All of the healthier versions of desserts I make have minimal ingredients. I try to stay away from butter and added sugar, but there are times that a little goes a long way. It's ok to add these things, but I like to cut it in half at least and find other ways like adding avocado instead of butter or the old method of applesauce instead of oil. Sometimes a recipe just needs eggs so I'll use one and combine with liquid egg whites. You'd be surprised at how easy it is to go flourless. Since certain nut flours can add up I frequently use canned beans as a base and decrease the sugar by using mashed ripened bananas. Grated zucchini goes a long way in keeping baked goods super moist without tasting like a salad. One of my favorite desserts is carrot cake. I've made a few iterations of the classic in the past with my Carrot Cake Pancakes and Gluten Free Mini Carrot Spice Cakes. My mission for this more classic flavored carrot cake was to make it a nice protein rich treat that was packed with fiber and flavor. I wanted a crunchy top, creamy frosting and moist, slightly dense cake. From the smile on my husbands face I think this recipe is a winner and hits on all three elements.
15.5oz can white beans (drained & rinsed)
2 tbsp maple syrup
2 tbsp honey
1/3 cup egg whites
1 cup finely grated carrot (about 4 carrots)
4 pineapple rings + 1/4 cup pineapple juice
1/4 cup vanilla whey protein powder
1 tsp cinnamon
1 tsp baking powder
1/4 tsp nutmeg
1/2 tsp ground ginger
1/8 tsp salt
1 tsp vanilla extract
2 tsp apple cider vinegar
1/4oz chopped walnuts
Cream Cheese Frosting:
2 Tbsp low fat cream cheese softened
3 Tbsp fat free plain greek yogurt
1 tsp vanilla extract
1 Tbsp maple syrup or honey
- Preheat the oven to 375 degrees and spray a 9x9 cake tin with non-stick spray.
- Puree all the carrot cake ingredients except the walnuts together until it forms a nice puree.
- Pour the cake mixture into your cake pan and tap the bottom to remove any air bubbles and even out the batter.
- Bake for 25 minutes in a 375 degree oven.
- Remove from the oven and allow to cool for at least 30 minutes before frosting.
- In a separate bowl combine the frosting ingredients.
- Whisk vigorously to remove any lumps. Once frosting is creamy and smooth spread on top of the cake.
- Sprinkle with chopped walnuts and an extra dash of cinnamon.
This cake should be stored in the fridge in an airtight container. It will last a few days but I doubt you'll need that much time.