Carrot Cake. Correction: The BEST Carrot Cake. Ever. [Recipe]
Carrot cake. Make that, LOADED carrot cake.
Oh, and did I mention – LOADED GLUTEN-FREE carrot cake?!
With cream cheese icing. Done.
I found this recipe for carrot cake on Pinterest a few months ago, and it quickly got saved to my “Make Again Meals” board. A seriously amazing recipe. I made it as cupcakes for my Penguin’s first birthday party, and my guests couldn’t believe they were homemade.
So, there was really no contest when planning a cake for my hubby’s birthday. I didn’t even have to get his request. (OK, maybe I just didn’t want to ask in case he didn’t request this recipe! Forgive me dear! <3).
It’s loaded with 3 cups of shredded carrots, which I love as a dietitian. However, I accepted a personal challenge to see if I could up the nutrition factor even more without compromising this fantastic recipe.
Challenge accepted: Replace half the eggs with flaxseed (did you know it can serve as an egg substitute?!), replace half the sugar with mashed bananas, replace some oil with applesauce, and add raisins.
You. can’t. even. tell. the. difference.
Do I think there’s anything wrong with full-fledged recipes? Not in the least. I subscribe to the Intuitive Eating philosophy and believe that when you want the real deal, go for it. But, I like to experiment in the kitchen, and if I can up the ante with my nutrition and not lose taste, that’s a win-win for me. So, with the added fiber, omega-3’s, and reduced sugar and fat, I’m hoping I can call this a muffin and eat it as breakfast. Or lunch. Or dinner. No? 😉
My version of carrot cake must include raisins. I looove the combination. And I have found the Great Value brand of raisins from Wal-Mart (here) to be the most moist and gooey raisin out there. I do not like my raisins dry!
This cake is so incredibly moist (thanks bananas, applesauce, and carrots!). It just glides right out of the pan, leaving virtually no residue behind. Especially if you use the parchment paper trick, there won’t be any dishes to scrub. Praise!
I want to point out that while this cake is a gluten-free recipe, and you will see many recipes on my blog labeled as gluten-free, that does not mean that I promote a gluten-free diet. In the case of celiac disease, food allergies, or gluten intolerance, a gluten-free diet has it’s place. But the research still supports whole grains, so that’s what I side with. In our case, our household has to eat gluten-free. But for our family members that don’t, I buy 100% whole wheat/whole grains. No matter what you choose to follow, just make sure any choice is packing a nutrition punch with fiber, vitamins, and minerals. Many gluten-free substitutes do not, and they are not a magic weight loss cure. Nothing is.
OK, enough talking. If you’re still reading, that means you aren’t baking, and I totally think you need to get in the kitchen STAT to try out this recipe. I’ll be sticking with this version from now on, because there is just NO difference to me, other than the added nutrition! How can you lose?!
I would love to hear your thoughts! Create it, capture it, then tag me to show me your #createandcapture masterpiece! That is, if you can stop for 2 seconds to snap a pic!