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Saturday, April 7, 2012

Low Fat Healthy Carrot Cake Recipe

Carrot Cake is not just a treat to enjoy - I am an advocate for healthy baked goods in the morning as breakfast or as a pre-post run fueling option! They will contain whole grains and vital nutrients for your body.

Carrots are an anti-oxidant vegetable full of beta carotene & Vitamin A. Contains Vitamins K, C, B-Vitamins, folate and manganese along with several others. This a Fantastic whole food known to reduce your risk for heart disease and cancer!

1.5 Cups of whole wheat flour
1 tblsp ground flaxseed
1 tsp of baking powder
1 tsp of baking soda
1.5 tsp of Cinnamon
Pinch of Nutmeg

1/2 cup fat free milk
1 tblsp sunflower oil
1 egg
1 tbsp vanilla
1/2 cup sugar (I typically use a low glycemic index ingredient- but I'm all out :( that would be like Agave! so if you have Agave- go Cleaner and make it like that!

I took my wet ingredients along with 1.5 cups of carrots and blended it to emulsify the carrots, I then shredded a hand full of carrots to add 'chunk' to my batter. Add the sifted dry to the wet ingredients.

Spread into an greased 9x11 and bake at 35o' for 30-35min or till the top is not softy and gooey anymore.

Slice and serve :)

Top with a FatFree Cream Cheese that is mixed with vanilla/confectioners sugar to taste.

Bake these- eat one or two and then freeze the rest or serve to the family. You can take a treat in the morning for a breakfast treat (although if you have great willpower take it out the night before to defrost) *do not top with icing if you are freezing*


There is a downfall- these in totality are a little high in sugar- I strongly encourage you use the Agave with a healthier Glycemic Index just so that it keeps your blood sugar level after eating them!

Don't be afraid to bake yours with Raisins and much healthier option is a Nut- like Walnuts to add some extra protein and healthy fat :)

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