Close
Photo:Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Active Time:20 minsTotal Time:2 hrs 25 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:2 hrs 25 mins
Total Time:
2 hrs 25 mins
Servings:12
Servings:
12
Cook Mode(Keep screen awake)Ingredients3/4cupall-purpose flour3/4cupwhole-wheat flour3tablespoonsflaxmeal2 1/2teaspoonspumpkin pie spice1teaspoonbaking powder1teaspoonbaking soda3/4teaspoonsalt3/4cupwhole-milk plain strained (Greek-style) yogurt1/3cupunsweetened applesauce1/3cup packedlight brown sugar1/4cupunsalted smoothcashew butter1/4cupcanola oil2largeeggs, at room temperature2 1/4teaspoonsvanilla extract, divided1 1/2cupsshredded carrots1/2cupwalnuts, chopped1/4cupunsweetened shredded coconut2tablespoonsraisins2ouncesreduced-fat cream cheese, softened2teaspoonspuremaple syrup1tablespoonwhole milk
Cook Mode(Keep screen awake)
Ingredients
3/4cupall-purpose flour
3/4cupwhole-wheat flour
3tablespoonsflaxmeal
2 1/2teaspoonspumpkin pie spice
1teaspoonbaking powder
1teaspoonbaking soda
3/4teaspoonsalt
3/4cupwhole-milk plain strained (Greek-style) yogurt
1/3cupunsweetened applesauce
1/3cup packedlight brown sugar
1/4cupunsalted smoothcashew butter
1/4cupcanola oil
2largeeggs, at room temperature
2 1/4teaspoonsvanilla extract, divided
1 1/2cupsshredded carrots
1/2cupwalnuts, chopped
1/4cupunsweetened shredded coconut
2tablespoonsraisins
2ouncesreduced-fat cream cheese, softened
2teaspoonspuremaple syrup
1tablespoonwhole milk
Directions
Whisk yogurt, applesauce, brown sugar, cashew butter, oil, eggs and 2 teaspoons vanilla together in a large bowl until smooth. Gradually add the flour mixture and gently stir until just combined. Fold in carrots, walnuts, coconut and raisins. Spoon the batter into the prepared pan; smooth the top with a silicone or offset spatula.
Bake for 25 minutes; carefully tent with foil and continue baking until a wooden pick inserted in the center comes out clean, 20 to 25 more minutes. Let cool in the pan on a wire rack for 15 minutes. Carefully lift from the pan using the paper overhang; remove paper and let cool completely on the rack, about 1 hour.
Whisk cream cheese, maple syrup, milk and the remaining 1/4 teaspoon vanilla in a small bowl until smooth. Pour the glaze over the loaf.
To make aheadBake bread (through Step 3) and let cool completely before wrapping in plastic wrap and storing at room temperature for up to 3 days. To freeze, wrap in plastic wrap, then foil; place in a zip-top bag and freeze for up to 3 months. Make and add cream cheese drizzle (Step 4) just before serving.
To make ahead
Bake bread (through Step 3) and let cool completely before wrapping in plastic wrap and storing at room temperature for up to 3 days. To freeze, wrap in plastic wrap, then foil; place in a zip-top bag and freeze for up to 3 months. Make and add cream cheese drizzle (Step 4) just before serving.
Nutrition InformationServing Size: 1 sliceCalories 263, Fat 15g, Saturated Fat 4g, Cholesterol 37mg, Carbohydrates 26g, Total Sugars 10g, Added Sugars 7g, Protein 7g, Fiber 3g, Sodium 299mg, Potassium 189mg
Nutrition Information
Serving Size: 1 sliceCalories 263, Fat 15g, Saturated Fat 4g, Cholesterol 37mg, Carbohydrates 26g, Total Sugars 10g, Added Sugars 7g, Protein 7g, Fiber 3g, Sodium 299mg, Potassium 189mg
Serving Size: 1 slice
Calories 263, Fat 15g, Saturated Fat 4g, Cholesterol 37mg, Carbohydrates 26g, Total Sugars 10g, Added Sugars 7g, Protein 7g, Fiber 3g, Sodium 299mg, Potassium 189mg
Frequently Asked Questions
The main ingredients in cake are typically flour, sugar, butter or oil, and leavening agents. This carrot cake is loaded with extra nutrition from a variety of healthy ingredients. Many of these add fiber, including the whole-wheat flour, walnuts, flaxmeal (ground flaxseed), cashew butter, raisins and carrots. Protein is bumped up with the eggs and yogurt—and whole-wheat flour, walnuts, cashew butter, and flaxseed contributeplant-based protein. The plant-based proteins also add healthy fat to this cake, as does the canola oil.
Yes, as long as you eat dairy and eggs, this carrot cake is vegetarian-friendly.
Absolutely. Bake the carrot cake loaf (Steps 1 through 3), let it cool, cover it with plastic wrap and store it at room temperature for up to three days. When you’re ready to serve it, whip up the cream cheese drizzle and pour it over the loaf.
Mild, nutty flaxmeal is made from milled flaxseed. The oils have been extracted, and the nutrients are more available when the seeds are ground. You can use flaxmeal in cracker recipes and energy bars or sprinkle it over oatmeal, cold cereals and yogurt. It’s a perfect addition to salad dressings and soup, as well as to cookie, muffin and pancake batter and bread doughs. You can even sprinkle it over pasta or add it to meatloaf and meatballs.
EatingWell.com, May 2024
Rate ItPrint
