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(Almost) Planet Organic Carrot Cake
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Description
This is carrot cake I can actually eat and not feel guilty about. Moist, dense, full of texture, and practically healthy! (Minus the cream cheese icing.) This is similar to the carrot cake that my favorite health food bakery sells, but with FAR less oil and sugar, and a couple other healthy additions. My boyfriend, who is accustomed to his mother’s sugary, white flour-filled carrot cake, even approved of this recipe!
Ingredients
- ¼ cups Vegetable Oil
- ¼ cups Splenda Brown Sugar Blend
- ¼ cups Liquid Honey
- 3 Eggs
- ½ cups Unsweetened Applesauce
- 2-½ cups Grated Carrot
- 1 can Crushed Pineapple (14 Oz), Slightly Drained
- 1 teaspoon Vanilla Extract
- 2-¼ cups Spelt Flour
- 2-¼ teaspoons Baking Soda
- 2-¼ teaspoons Baking Powder
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
Preparation
Preheat oven to 325F. Grease a 9×13 pan with non-stick spray.
Combine oil, Splenda Brown Sugar blend, and honey in an electric mixer on medium speed. Add eggs and beat until well incorporated. Stir in applesauce, grated carrot, pineapple, and vanilla extract.
In a separate bowl, stir together spelt flour, baking soda, baking powder, cinnamon, and salt. Add to wet mixture and stir on low speed until well combined.
Pour batter into the greased pan and bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before icing, and served chilled!
Note: Spelt is higher in protein and lower in gluten than wheat. It can sometimes be tolerated by people with sensitivity to gluten.
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Twinks on 7.16.2011
This one is going into my recipe box and I look forward to giving it a try. It sounds yummy!