Who doesn’t love a great-tasting carrot cake? Lately, bakery bought carrot cakes have been super sweet with specks of carrots, which is why we took on this challenge. These grab-and-go cake bites capture the classic flavor in a perfect serving size that’s delicious without the guilt. It’s made with fiber-packed whole-wheat flour; flaxseeds that are high in omega-3 fatty acids; and carrots loaded with beta carotene to boost the immune system. This recipe will be a new family favorite.
Ingredient:
1 cup whole wheat flour (or all-purpose flour or other flour in the pantry)
1 cup unbleached all-purpose flour
1/3 cup packed brown sugar
¼ cup ground flaxseeds
1 Tablespoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 large egg
¾ cup calcium-fortified orange juice
½ cup applesauce, unsweetened
½ teaspoon vanilla extract
1½ cups grated carrots (about 3 carrots)
½ cup raisins
Frosting:
2 ounces reduced-fat cream cheese
1/8 cup plain nonfat Greek yogurt
1 Tablespoons agave nectar
½ teaspoon vanilla extract
Directions:
- Preheat oven to 350°F. Place parchment paper in 13 x 9 inch glass baking pan.
- In large bowl, combine flours, sugar, flaxseeds, cinnamon, baking powder, baking soda, and salt.
- In a medium bowl, add egg, orange juice, applesauce, and vanilla extract and whisk thoroughly.
- Gradually add dry ingredients into the wet bowl and mix until smooth. Fold in carrots and raisins until blended.
- Transfer batter to baking pan and bake for 20-25 minutes or until a knife inserted into the center comes out clean.
- Prepare frosting: In a food processor, combine cream cheese, yogurt, agave, and vanilla extract and pulse until smooth. Store in refrigerator until cake reaches room temperature.
- Spread frosting evenly on top of cake. Slice into 15 bites and serve.
Makes 15 servings (1 slice of cake per serving).
Nutrition Facts per serving: 130 calories; 2g fat (0g sat fat, 0g poly, 0g trans fats); 15mg cholesterol; 26g carbohydrate (2g fiber, 12g sugar); 4g protein; 140mg sodium; 40% Daily Value (DV) vitamin A; 8% DV vitamin C; 6% DV calcium; 8% DV iron.
– Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.
The post Hands-On Recipe: Carrot Cake and Creamy Icing appeared first on HealthBarn USA.
