Readers Question: Can you provide a healthier version of carrot cake without compromising taste or texture? A typical carrot cake has 4 eggs, 2 cups sugar (why??? It is NOT a candy!), and 1 cup oil . I made A LOT of changes in the recipe. I actually redid the whole thing, reducing the oil, sugar, eggs, and adding a whole new dimension of warmth and flavor to the cake with the addition of (interesting) spices.
- 2 large eggs -
- full ¾ cup brown sugar -
- ¼ cup canola oil -
- 2 tsp vanilla extract -
- ½ cup unsweetened applesauce -
- 3 cups grated carrots -
- ½ cup crushed pineapple -
- 2½ cups fi ne whole wheat fl our -
- ¹⁄8 cup ground fl axseed -
- ¹⁄8 cup wheat germ -
- 1½ tsp baking powder -
- 1½ tsp baking soda -
- 1 Tbsp cinnamon -
- ½ tsp ginger or to taste -
- 1 tsp paprika (good quality) -
- Pinch cumin -
- generous pinch salt -
- ¹⁄8 tsp nutmeg -
- ¼ cup mini chocolate chips or 1/3 cup regular -
- Optional Glaze Topping
- This is a pudding-like glaze that is outstanding on this cake (it dries fairly quickly). -
- 3 oz (85 grams) bittersweet chocolate, cut up -
- ½ Tbsp coffee dissolved in -
- 3 Tbsp boiling water -
- 1 tsp canola oil -
- 1 tsp honey -
- ½ tsp vanilla -
1. Preheat the oven to 350°F (180°C). Spray a bundt pan or a 9x13-inch baking pan with baking spray or oil.
2. Beat the eggs, sugar, oil, vanilla, and applesauce for 2–3 minutes, until it is light. Add the carrots and pineapple and mix well. Add the fl our, fl axseed, wheat germ, baking powder, baking soda, and all the spices. Mix just until the fl our is incorporated. Stir in the chocolate bits. Pour this into the prepared pan and bake for 40 minutes for a 9x13 and 50 minutes for a bundt pan. Don’t overbake.
Combine the chocolate, coffe/water, oil, and honey in a glass measuring cup. Microwave, uncovered, on medium for 1 minute. Stir well. Microwave for 30–45 seconds longer, and stir again until the mixture is smooth. Stir in the vanilla. Pour this over the cake.
NOTE: I usually double this recipe and freeze it frosted and sliced. My kids take a piece on the way out to school. What a great way to start a morning! This cake does not taste overly healthy or very spicy at all, don’t worry! (Even the photographer loved it!)
REMEMBER: Grate a lot of carrots at once and freeze them. They are perfect for cakes or kugels that way and you’re one step ahead.
This recipe was featured in Mishpacha Magazine, Issue 123