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Correo Electrónico
Add a photoA healthy yet decadent twist on traditional carrot cake using whole grain flour and natural sweeteners paired with cashews, coconut, and dates and topped with lemons cream.
Ingredientes
- 2 1/2 cups whole wheat pastry flour
- 1/2 tablespoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 3 eggs
- 1/2 cup virgin coconut oil or unsalted butter (melted)
- 1 cup coconut milk or buttermilk
- 1/3 cup honey
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 2 1/2 cups grated carrots
- 3/4 cup shredded unsweetened coconut
- 1/2 cup dates (pitted and chopped)
- 1 cup cashews (coarsely chopped)
Direcciones
- Preheat oven to 350 F.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, cardamom, ginger, and salt.
- In a large bowl, beat the eggs with an electric mixer at medium speed.
- Add the melted coconut oil, coconut milk, honey, maple syrup, vanilla, and lemon juice and zest; beat together at medium speed.
- Add the flour mixture to the oil mixture and beat at low speed until well combined.
- Add the carrots, coconut, dates, and cashews, beating at low speed until just combined.
- Divide the batter into two well-oiled and lightly floured, 9-inch cake pans.
- Bake for 45-50 minutes, or until a tester inserted in the center comes out clean.
- Let cool in the pans for 10 minutes.
- Remove from the pans and cool completely on wire wracks.
- Top individual pieces with lemon cream or your favorite frosting and serve.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 8 servings | |
| Calories 574 | |
| Calories from Fat 251 | 44% |
| Total Fat 29.27g | 37% |
| Saturated Fat 16.02g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 546mg | 23% |
| Potassium 612mg | 17% |
| Total Carbs 74.73g | 20% |
| Dietary Fiber 7.9g | 26% |
| Sugars 36.48g | 24% |
| Protein 11.33g | 18% |
