For the Cake:
200 g grated carrots (about 2 medium carrots)
200 g whole wheat flour or spelt flour
100 g almond flour (optional, for added moisture)
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger (optional)
A pinch of salt
3 large eggs
100 ml unsweetened applesauce
100 ml maple syrup or honey
60 ml coconut oil or olive oil, melted
1 tsp vanilla extract
50 g chopped walnuts or pecans (optional)
50 g raisins or chopped dates (optional)
For the Frosting (Optional):
200 g cream cheese (regular or vegan)
3 tbsp maple syrup or honey
1 tsp vanilla extract
Zest of 1 orange (optional, for extra flavor)
Instructions:
Preheat and Prepare:
Preheat your oven to 180°C (350°F).
Grease and line a round cake tin (20 cm) with parchment paper.
Preheat your oven to 180°C (350°F).
Grease and line a round cake tin (20 cm) with parchment paper.
Mix the Dry Ingredients:
In a large bowl, combine whole wheat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix well.
In a large bowl, combine whole wheat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix well.
Prepare the Wet Ingredients:
In another bowl, whisk together the eggs, applesauce, maple syrup, coconut oil, and vanilla extract until smooth.
In another bowl, whisk together the eggs, applesauce, maple syrup, coconut oil, and vanilla extract until smooth.
Combine the Batter:
Gradually fold the wet ingredients into the dry ingredients.
Stir in the grated carrots, walnuts, and raisins or dates, if using. Mix until just combined; avoid overmixing.
Gradually fold the wet ingredients into the dry ingredients.
Stir in the grated carrots, walnuts, and raisins or dates, if using. Mix until just combined; avoid overmixing.
Bake the Cake:
Pour the batter into the prepared cake tin and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Pour the batter into the prepared cake tin and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Make the Frosting (Optional):
In a bowl, beat the cream cheese, maple syrup, vanilla extract, and orange zest (if using) until smooth.
In a bowl, beat the cream cheese, maple syrup, vanilla extract, and orange zest (if using) until smooth.
Spread the frosting over the cooled cake or serve it on the side for a lighter option.
Origin of Carrot cake without refined sugar:
Medieval Origins of Sweet Vegetable Cakes:
Carrot cake's origins can be traced to medieval Europe, where sugar and sweeteners were scarce and expensive. Cooks often used naturally sweet ingredients like carrots, parsnips, and beets in desserts. One of the earliest mentions of using carrots in cakes comes from a recipe in the 10th century Middle East, and similar practices spread to Europe during the medieval period.
Development of Modern Carrot Cake:
The modern carrot cake evolved in the 19th and 20th centuries, particularly in the United Kingdom and the United States. During World War II, rationing of sugar and other ingredients led to the resurgence of carrot-based desserts. Carrots were easy to grow and provided a natural sweetness, making them a practical and delicious option for cakes and puddings.
Rise of Refined Sugar-Free Baking (2000s–Present):
In the 21st century, the demand for healthier desserts has led to the creation of carrot cakes without refined sugar. Instead of traditional sweeteners, bakers began using natural alternatives like honey, maple syrup, or dates to enhance the cake’s flavor. This version of carrot cake aligns with modern dietary preferences, including gluten-free and whole-food-based diets, and has become a popular choice among health-conscious bakers.
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