Proud of my first attempt of a healthy #carrotcake 👏🏻 Although I’m not a frosting lover, feel free to create it your own way :) .
2 cups whole wheat pastry flour or all-purpose flour
1 ½ cups white whole wheat flour or regular whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons baking powder
1 ½ teaspoons fine sea salt
1 teaspoon baking soda
1 ½ pounds peeled and grated carrots* (about 4 cups)
1 cup raw pecan or walnut halves
¾ cup mild extra-virgin olive oil** or melted coconut oil
1 ¼ cups maple syrup or honey
1 cup milk of choice
4 eggs, preferably at room temperature
2 teaspoons vanilla extract
Preheat the oven to 350 degrees Fahrenheit and grease two 9″ round cake pans. If you’re making classic cream cheese frosting, don’t forget to pull the cream cheese and butter out of the fridge so they can warm to room temperature.
Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they’re cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We’ll stir the rest into the dry mixture in the following step.
In a large mixing bowl, combine both flours, cinnamon, ginger, baking powder, salt and baking soda. Stir until blended. Add the grated carrots and chopped pecans, and stir to combine.
In a medium mixing bowl, combine the oil, maple syrup, milk, eggs and vanilla extract. Whisk until fully blended.
Pour the wet ingredients into the dry ingredients. Mix with a big spoon, just until combined (a few lumps are ok). Bake the cakes on the middle rack for 45 to 50 minutes, or until the center of the cakes is springy to the touch and a toothpick inserted into the center comes out clean. .
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