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Carrot Cake Without Oil

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Carrot cake has always been among my favorite desserts. This cake won my heart long before I knew it was one of the healthiest desserts you can make at home, after fruit salads and sherbets, of course.

Its taste is unlike any other dessert, and that’s why I love it. But at this point, you may be wondering, healthy cake? Those two words look like they shouldn’t go together, but in this case, they do.

Healthy Carrot Cake

We have created our very own guilt-free version of the carrot cake. How did we do that, you ask? We omitted both the oil and the butter. That’s right, this is a carrot cake without oil. We have replaced the fats in this cake with nuts, which helped our cake reach the right texture.

We also prefer sweetening carrot cake with brown sugar instead of white granulated sugar.

The star ingredient, the grated carrot, substitutes a cup of wheat flour for two cups of grated carrot. Adding a carrot increases the fiber content and reduces the number of carbohydrates in this cake.

What we’re really trying to say is that this carrot cake actually provides nutrients while simultaneously looking absolutely beautiful from the orange color.

Without a doubt, the most important part of this cake, and what differentiates carrot cake from standard cakes, is the spices and the extra goodies (hello, frosting).

All these ingredients are optional, but they take your carrot cake to the next level.

Carrot Cake Spices

Initially, the brown sugar gives a different flavor to this dessert. But without a doubt, my favorite spices for carrot cake are nutmeg, cinnamon, and cloves.

You should all add them in powder. If you have the option of grinding the cloves and cinnamon before making the cake, you will get an extraordinary flavor.

Some people add a pinch of sweet pepper or powdered ginger which also gives an interesting touch.

What you should not miss is a handful of raisins (if you like them) and many nuts, both for the cake and the decoration.

Before going to the recipe, we want to explain all the frosting options that you can use.

Best Frosting For Carrot Cake

  • Cream Cheese Frosting– cream cheese has a perfect consistency and that mixture of sweet and salty that everyone loves. The perfect ratio is three parts cream cheese, one-part powdered sugar.
  • Sour Cream Frosting – My second option is sour cream, vanilla and, sugar in the same proportions as the previous case.
  • Vegan Frosting – Finally, for all of you carrot-cake loving vegans, you can mix coconut oil, stevia powder, and maple syrup to get the desired creamy consistency.

No matter which of these frosting versions you choose, they should all be placed on the cake only when the cake is completely cold.

I leave this cake in the freezer for an hour before placing the frosting. When the cake is not completely cold, the frosting melts, and the result is not pleasant.

This cake can be made with molds of any shape. I prefer ring-type molds and rectangular molds. You can use the one you have at home.

How To Make Carrot Cake Without Oil

Wash the carrots and peel them. Remove the stem with a sharp knife, and with a cheese grater, grate the whole carrot by the thickest part. Roughly chop the walnuts.

Now, in the mixing bowl, place the four eggs and beat with the whisk until you get a foamy mixture. Add milk, sugar, and a pinch of salt. Continue whisking for about three minutes until the sugar is completely melted.

Stir in the spices, cinnamon, cloves, nutmeg, and ginger. Beat a couple of minutes, then add the sifted flour with the baking powder and walnuts. When the flour is well integrated, gradually add the carrot.

Incorporate the raisins and distribute them into the mixture with a wooden spoon. For this recipe, it is convenient to use small raisins, because when they are slightly larger, they tend to go to the bottom of the mold.

Pour the mixture into the mold with the help of a spoon. Take care that the mixture does not exceed two-thirds of the mold height, to avoid overflow.

After half an hour of baking, depending on the power of your oven, the cake may be ready. Test it by inserting a toothpick in the center of the cake. If it comes out dry, it’s time to remove the cake from the oven.

When the cake is done, remove it from the oven, let it cool to room temperature. When it’s totally cold, cover it with a tea towel and store it in the freezer for about an hour while you prepare the frosting.

For the decoration, it is ideal to reserve a little grated carrot, chopped walnuts, and some raisins.

In a mixing bowl, beat the cream cheese at maximum speed, until obtaining a soft cream, add the vanilla essence and the sugar. Stir until the sugar is completely melted and the mixture is ready.

Remove the sponge cake from the freezer, remove from the mold, and carefully cover with the frosting, starting from the center and spreading the mixture towards the ends.

Add a few chopped nuts, raisins, and small carrot pieces on top.

Carrot Cake Without Oil

Carrot Cake Without Oil

Yield: 1
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

  • For the cake:
  • 4 eggs
  • 2 cups of grated carrot
  • 2 cups of wheat flour
  • ½ cup of chopped walnuts
  • ½ cup milk
  • ¾ cup brown sugar
  • 3 teaspoons of baking powder
  • ½ cup raisins
  • 1 tsp cinnamon powder
  • ¼ tsp ginger powder
  • A pinch of clove spice powder
  • A pinch of nutmeg
  • A pinch of salt
  • For the frosting:
  • 1 tsp vanilla essence
  • ¾ cup cream cheese
  • ¼ cup powdered sugar

Instructions

Wash the carrots and peel them. Remove the stem with a sharp knife and with the cheese grater, grate the whole carrot by the thickest part.

Roughly chop the walnuts.

Preheat oven to 150 ° C / 300 ° F.

Prepare the tray where you will bake the cake, apply a thin layer of butter and sprinkle wheat flour evenly.

Now, in the mixing bowl, place the four eggs and beat with the whisk until you get a foamy mixture.

Add milk, sugar, and a pinch of salt.

Continue whisking for about three minutes until the sugar is completely melted.

Stir in the spices, cinnamon, cloves, nutmeg, and ginger. Beat a couple of minutes, then add the sifted flour with the baking powder and walnuts.

When the flour is well integrated, gradually add the carrot.

Incorporate the raisins and distribute them into the mixture with a wooden spoon.

For this recipe, it is convenient to use small raisins, because when they are slightly larger, they tend to go to the bottom of the mold.

Pour the mixture into the mold with the help of a spoon. Take care that the mixture does not exceed two-thirds of the mold height, to avoid overflow.

After half an hour of baking, depending on the power of your oven, the cake may be ready. Test it by inserting a toothpick in the center of the cake. If it comes out dry, it's time to remove the cake from the oven.

When the cake is done, remove it from the oven, let it cool to room temperature.

When it's totally cold, cover it with a tea towel and store it in the freezer for about an hour while you prepare the frosting.

For the decoration, it is ideal to reserve a little grated carrot, chopped walnuts, and some raisins.

In a mixing bowl, beat the cream cheese at maximum speed, until obtaining a soft cream, add the vanilla essence and the sugar.

Stir until the sugar is completely melted and the mixture is ready.

Put this mixture about 15 minutes in the fridge.

Remove the sponge cake from the freezer, remove from the mold, and carefully cover with the frosting, starting from the center and spreading the mixture towards the ends.

Add a few chopped nuts, raisins, and small carrot pieces on top.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 225mgCarbohydrates: 39gFiber: 2gSugar: 19gProtein: 7g

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