Healthy Carrot Cake.

Well, to be honest, when you throw together sugar and flour, it’s hard to be completely healthy. Even so, the end result of this recipe was pretty boss, and I didn’t use a single drop of oil or butter. I love the texture shredded veggies give to breads and cakes. And have you ever had freshly grated nutmeg?! It’s amazing! The spiciness of it totally hits your nose when you’re grating it and when you’re eating your product. I can’t recommend it enough. A word of caution: I know I bragged about using zero oil or butter, but I do suggest spraying the shiz out of your pans/muffin cups. These mambas stuck like crazy to my paper cups!

 

Adapted from this recipe.

 

2 1/3 c whole grain white flour

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg (freshly grated, if possible)

1/4 tsp salt

2 eggs

1/4 c unsweetened applesauce

1 c unpacked brown sugar

3 c carrots, shredded

2/3 c unsweetened vanilla almond milk

1 tsp apple cider vinegar

1 c crushed pineapple, drained

1 1/2 c whole pecans (optional)

2 tbsp powdered sugar (optional)

 

In a small glass measuring cup, pour together apple cider vinegar and almond milk. Do not stir. Set aside. In a medium bowl, combine flour, baking soda, cinnamon, and salt. In a separate large bowl, beat together eggs, applesauce, and sugar until smooth. Add carrots and beat for 1 minute. Pour in sour almond milk and pineapple and beat until combined. Beat in flour mixture on low speed until incorporated. Pour batter into well-greased muffin tins (makes 22-24 muffins) or one greased 9×13″ pan or two greased 8″ cake pans. If using, place 1 pecan on each muffin or arrange pecans on the cake(s) so each piece gets a pecan. Bake at 350 degrees for 15 minutes for muffins or 30-35 minutes for cakes. Remove from oven when toothpick inserted near the center comes out clean. Cool in pans. Dust with powdered sugar and serve.

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