Gaye's Carrot Cake - Cook For Your Life- anti-cancer recipes

Gaye’s Carrot Cake

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 18 cupcakes servings
Carrot Icon for Number of Ingredients Size 15 ingredients

This recipe makes a fabulous moist dairy-free (unless you ice it) carrot cake or muffins. It can be made a day in advance and don’t worry if the cake or muffins come out slightly...


Ingredients


Cake

  • 1 cup (8 ounces) whole wheat pastry flour
  • 2 teaspoons baking soda
  • ½ teaspoons kosher salt
  • 3 heaping teaspoons cinnamon
  • 4 eggs
  • 1/2 cup dark brown sugar
  • 1⅓ cup sunflower oil
  • 2 tablespoons ground almonds
  • 1 large carrot, grated
  • ⅓ cup (3 ounces) golden raisins
  • ⅓ cup (3 ounces) walnuts, chopped

 

Cake Icing

  • ½ cup (1 stick) unsalted butter, softened
  • ⅓ cup (3 ounces) cream cheese, softened
  • ½ cup confectioners sugar, or to taste
  • Juice and zest of 1 lemon

Nutrition Facts

Calories

342 cals

Fat

28 g

Saturated Fat

7 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

10 g

Carbohydrates

23 g

Sugar

11 g

Fiber

3 g

Protein

4 g

Sodium

176 mg

Directions

  1. Preheat the oven to 350 degrees F. Grease or line 18 muffin tins
  2. In a medium bowl sift together the whole wheat pastry flour, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, beat eggs and sugar together until light and fluffy. Slowly add in the oil, beating continuously.
  4. Gradually add in the flour mixture, just until absorbed. Then fold in the ground almonds, carrots, raisins and walnuts.
  5. Pour into prepared muffin tins. Bake in the center of the oven until a skewer comes out clean, about 15 to 20 minutes for muffins.
  6. Gradually sift the sugar, beating continuously to avoid lumps. Add the lemon zest and juice, to taste, and beat until smooth. If the icing seems a little too soft or thin to spread, chill before using to stiffen. Ice on top of the cupcakes as desired.

Chef Tips

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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