By Janet Nummi
A few easy swaps transform carrot cake from overly sweet and sugar-laden to naturally flavorful and wholesome. Skipping the frosting makes it even simpler than the original. Whole wheat flour brings a rustic touch, while honey and dates replace refined sugar. This healthier carrot cake recipe maintains the classic warming spices– cardamom, cinnamon, and ginger–for that signature cozy flavor, all without the need for frosting or butter.
- Olive oil: A smooth extra virgin variety with a pleasant flavor is essential (suggestions below).
- Greek yogurt: Enriches the cake and adds a subtle tang to balance the sweetness.
- Milk: Both whole milk or reduced fat milk will work here.
- Honey: Sweetens the cake without adding refined sugar. Use the highest quality honey you can get your hands on, but a dark honey like manukawould also work well.
- Eggs: Bind the cake.
- Whole wheat flour: Adds a nutty, wholesome flavor to both sweet and savory baked goods, from blueberry muffins to pizza dough.
- Baking powder: Makes the cake rise.
- Kosher salt: Even in sweet recipes, a small amount of salt brings out the flavor.
- Flavor-makers:Ground cinnamon, cardamom, and ginger add warming, sweet spices reminiscent of pumpkin spice. Look for ground green cardamom as opposed to black, which has a savory flavor.
- Carrots: Smaller varieties tend to be sweeter.
- Medjool dates: Taste like bursts of honey! Dates are also good for you: they’re high in fiber and packed with antioxidants, vitamins, and minerals(see the USDA for the full breakdown).
- Walnuts: Add a lovely tender, buttery crunch.
- Powdered sugar: A small sprinkling of powdered sugar ties everything together with no frosting necessary, but you can add a drizzle of honey in its place if you’d like to avoid refined sugars all together.
Find a delicious recipe at www.themediterraneandish.com/healthy-carrot-cake-recipe