These days, when hosting gatherings and events that necessitate desserts, the hosts are doing more to take the guest's dietary limitations into account. It isn't fun to be at a party and feel like you are the odd one out due to your nutritional constraints. In a number of cases its food allergies, in some other cases it's simply a person attempting to shed a few pounds. Irrespective of the reason, healthy cake recipes are always appreciated. Here's a very easy, healthy carrot cake recipe to try at your next party.
Ingredients for the carrot cake recipe:
Two (2) cups flour (whole wheat)
One (1) tsp. baking powder
One (1) tsp. sodium bicarbonate
Two (2) tsp. cinnamon (ground)
One (1) tsp. ginger (ground)
1 tsp allspice
Quarter (1/4) tsp. salt
One and a quarter cups water
1 1/4 cups dates (chopped finely)
1/3 cup orange juice concentrate (thaw first)
One cup carrots (shredded)
1 cup almonds (slivered)
Half (1/2) cup blueberries (dried)
Half (1/2) cup cranberries (dried)
Directions:
1. Begin by preheating your oven to 350F (180C).
2. Use oil or butter to coat your baking pan/loaf tray. Start to boil the water in a saucepan.
3. Add your orange juice and dates to the water.
4. Remove the saucepan from the heat and let it cool back down to room temperature.
5. Mix together, ideally using a whisk, all of the dry ingredients.
6. Now mix the dry and wet ingredients together in a large mixer bowl.
7. Pour this mix into the baking pan and bake for around fifty minutes. I recommend keeping a watchful eye on it after forty minutes as the cooking time can vary by oven.
8. Share this healthy carrot cake recipe with some of your friends. Don't tell them it's a healthy version at first - see if they notice!
Remember the ingredients can be substituted depending on diet requirements or life-style choices. Some individuals may have allergies to certain fruits and particularly berries. The most common allergic reaction is to strawberries. It might be prudent to advise your visitors of the key ingredients just to be safe.
Also, this recipe may affect Celiac's (gluten intolerance). Exchanging rice flour is a possible option; however, you could find the batter to be a little lighter (thinner).
Overall the consistency should be a lumpy dry-ish mixture that pours quite slowly.
Finally, at the risk of alienating those with nut allergies, it is usually a good idea to add some peanuts or cashews to both the batter and the finished cake.
Ingredients for the carrot cake recipe:
Two (2) cups flour (whole wheat)
One (1) tsp. baking powder
One (1) tsp. sodium bicarbonate
Two (2) tsp. cinnamon (ground)
One (1) tsp. ginger (ground)
1 tsp allspice
Quarter (1/4) tsp. salt
One and a quarter cups water
1 1/4 cups dates (chopped finely)
1/3 cup orange juice concentrate (thaw first)
One cup carrots (shredded)
1 cup almonds (slivered)
Half (1/2) cup blueberries (dried)
Half (1/2) cup cranberries (dried)
Directions:
1. Begin by preheating your oven to 350F (180C).
2. Use oil or butter to coat your baking pan/loaf tray. Start to boil the water in a saucepan.
3. Add your orange juice and dates to the water.
4. Remove the saucepan from the heat and let it cool back down to room temperature.
5. Mix together, ideally using a whisk, all of the dry ingredients.
6. Now mix the dry and wet ingredients together in a large mixer bowl.
7. Pour this mix into the baking pan and bake for around fifty minutes. I recommend keeping a watchful eye on it after forty minutes as the cooking time can vary by oven.
8. Share this healthy carrot cake recipe with some of your friends. Don't tell them it's a healthy version at first - see if they notice!
Remember the ingredients can be substituted depending on diet requirements or life-style choices. Some individuals may have allergies to certain fruits and particularly berries. The most common allergic reaction is to strawberries. It might be prudent to advise your visitors of the key ingredients just to be safe.
Also, this recipe may affect Celiac's (gluten intolerance). Exchanging rice flour is a possible option; however, you could find the batter to be a little lighter (thinner).
Overall the consistency should be a lumpy dry-ish mixture that pours quite slowly.
Finally, at the risk of alienating those with nut allergies, it is usually a good idea to add some peanuts or cashews to both the batter and the finished cake.
About the Author:
About the Author:Yves Casson has rich personal history in pastry and baking.His individual flair for conventional cake recipes is found at Cake Recipe Secrets. Yves Casson offers a range of inspiring healthy recipes.
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