Optional vegan, low fat and refined sugar free
I was craving carrot cake like a wild woman this week. Every day at uni I would walk past the cafe eyeing those dodgy wrapped carrot cake slices covered in buttercream and almost ALMOST buy one.
But I managed to hold out partly because they don’t use cream cheese in the frosting (who even are they?!) and partly because I had no money…
By the end of the week, it was carrot cake time. At first I was thinking to myself you can’t make that, you’ve already made a banana carrot cake to end all carrot cakes on this blog. It was mile high and adorned with chopped nuts and creamy ricotta frosting! But that was a carrot BANANA cake. Subtle difference my friends. And a very different recipe too!(Perfect for Easter!!)
When I was first coming up with this recipe I mainly wanted a carrot and cinnamon centred vehicle to transport cream cheese frosting in my mouth. I looked at lots of recipes trying to gather together the best of all, and I couldn’t believe how unhealthy most carrot cake recipes are! For something made of carrots I was surprised.
Just to be clear, my definition of ‘healthy’ is definitely not low fat or low calorie! Wholemeal grains, real fruit and unprocessed sweeteners plus some natural fats from avocados and nuts are much more my scene. However I’m aware that some people want to have their cake and they want to eat the whole thing too, without spending an extra hour at the gym. So this is my fat-free (almost) and refined sugar free carrot cake!
Sweetened with maple syrup and the natural sugars of the carrots, this carrot has no butter or oil in it (none!). I was feeling daring so when the recipe called for ‘butter’ I just subbed in a whole load of buttermilk. The recipe is based on the Moosewood carrot cake recipe, which is already a very wholesome and tasty loaf to begin with. It came out so cinnamon scented and warm and delicious, I could not even deal. Carrot cake heaven.
The best part of carrot cake is the icing (can I get an amen please) so I didn’t skimp on that. Instead of using low fat or substitute; the cream cheese is mixed with half ricotta, which is naturally low in fat and high in calcium and protein. Mixed with maple syrup and orange zest it was so delicious! I ate quite a bit of it with a spoon (shh). Topped with naturally delicious and healthy nuts, this cake is perfect for breakfast as well as the best dessert ever.
Also vegan friends, I’ve given substitutions below for how to make the cake completely free of animal products. I’ve made the cake without eggs and buttermilk before and it worked well, but I haven’t tried it low fat so if you do try that method, tell me how it goes!!
One Year Ago: Sweet Plum Jam
Healthy Carrot Cake with Orange Maple Frosting: Adapted from here
1/2 cup maple syrup
3/4 cup buttermilk (or for vegan, sunflower oil or half oil half vegan yogurt)
2 eggs (for vegan, 2 tbsp chia seeds mixed well with 4 tbsp water)
1 finely zested orange
1/2 tsp each cinnamon, nutmeg, ginger and 1/4 tsp allspice
1 tsp baking powder
1/2 cup wholemeal flour
1/2 cup plain flour
1 + 1/4 cup carrot, grated
250g each ricotta and cream cheese OR cashew/coconut cream for vegan
1 finely zested orange
1/3 cup maple syrup
For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking paper. Whisk the 2 eggs until pale and fluffy. Mix the remaining wet ingredients (buttermilk or oil, maple syrup) together well. Stir in the orange zest. Stir in the grated carrot. Sift the flours and baking powder, plus the spices. Stir the dry into the wet ingredients and mix until just combined. Pour into tin and bake for 30-40 minutes, until golden on top and a skewer comes out clean.
For the icing, blend together all the ingredients well and ice the cake once completely cool. Top with chop nuts if you want!