Carrot Cake Recipe for a Healthy Heart
A delicious and heart-healthy twist on the classic carrot cake, this recipe is designed to offer all the flavor and moistness of traditional cakes but with a lighter, more nutritious spin. Perfect for breakfast, a snack, or an afternoon treat, this carrot cake incorporates wholesome ingredients like whole wheat flour, olive oil, and cashews, all while being low in unhealthy fats and sugars.
Ingredients
| Ingredient | Quantity | Description |
|---|---|---|
| Whole Wheat Flour | 1 cup | Provides fiber and nutrients |
| Baking Powder | 1 1/2 teaspoons | Leavening agent to help the cake rise |
| Sugar | 1/2 cup | For sweetness, you can adjust to taste |
| Whole Eggs | 2 | Adds richness and structure to the cake |
| Vanilla Extract | 2 teaspoons | Enhances the flavor |
| Extra Virgin Olive Oil | 1/2 cup | A heart-healthy fat option |
| Carrot (Gajjar) – grated | 1/2 cup | Adds moisture and natural sweetness |
| Cashew Nuts – chopped | 1/4 cup | Adds a crunchy texture and healthy fats |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~200 |
| Protein | 4g |
| Carbohydrates | 25g |
| Fat | 10g |
| Fiber | 3g |
| Sugars | 12g |
| Sodium | 50mg |
| Calcium | 30mg |
| Iron | 1.2mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Servings
- Makes: 6 servings
Cuisine
- Type: Continental
- Diet: Eggetarian
- Course: Snack
Instructions
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Prepare Ingredients:
Start by getting all the ingredients ready. Finely grate the carrots and chop the cashew nuts. Sift the whole wheat flour and baking powder into a separate bowl and set aside. Grease a baking pan with a little butter, then dust it lightly with flour, ensuring it is well-coated. Preheat your oven to 180ยฐC (350ยฐF) while you prepare the batter. -
-
Mix Wet Ingredients:
In a large mixing bowl, use a hand mixer to beat the eggs until they become creamy and slightly fluffy. Gradually add the extra virgin olive oil, continuing to mix until well incorporated. Add the vanilla extract and sugar, beating until the mixture becomes smooth and creamy. -
Incorporate Dry Ingredients and Add-Ins:
Gradually add the sifted flour and baking powder mixture into the wet ingredients, mixing as you go. Once combined, gently fold in the finely grated carrots and chopped cashew nuts. Mix until just combinedโdo not over-mix, as this could result in a dense cake. -
Bake:
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Place the pan into the preheated oven and bake for 35-40 minutes, or until a toothpick or cake tester inserted into the center comes out clean. The cake should have a golden-brown top and a firm texture when lightly touched. -
Cool and Serve:
Once baked, remove the carrot cake from the oven and allow it to cool for about 10 minutes in the pan. Afterward, remove the cake from the pan and let it cool completely on a wire rack. -
Serving Suggestion:
This heart-healthy carrot cake is best served slightly warm or at room temperature. Pair it with a tall glass of milk for breakfast, or enjoy it as a snack with a cup of green tea. It also makes a delightful light dessert for any occasion.
Why This Carrot Cake is Heart-Healthy
This carrot cake recipe replaces traditional high-fat ingredients with heart-healthy alternatives. The use of whole wheat flour instead of refined flour boosts fiber intake, which is great for cardiovascular health. Olive oil, rich in monounsaturated fats, is a healthier alternative to butter, and cashews add beneficial fats and protein. The moderate sugar content keeps it from being overly sweet, allowing the natural flavor of the carrots to shine through. All of these elements come together to create a dessert that’s not only delicious but also mindful of your heart health.
Enjoy a slice of this guilt-free carrot cake, a delicious way to treat your taste buds and your heart at the same time!
