Carrots provide your body with several nutritional benefits. A slice of carrot provides your body with the vitamin A it needs throughout the day. There are many ways to eat carrots; for example, you can eat them raw, fresh from the garden, use them as a snack instead of a bag of chips, eat them in a sandwich, or make them into a delicious carrot cake recipe. Here is a healthy carrot cake recipe that you can make for your kids and they will love it!
what do you need:
- 3/4 cup whole wheat flour
- 3/4 cup gluten-free flour
- 1/2 cup brown or regular sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 tablespoon molasses
- 1/4 cup vegetable oil
- 2 regular size eggs
- juice and zest of one orange
- 1 1/2 tsp grated lemon zest
- 1/2 cup raisins
- 5 chopped dried figs (to aid digestion)
- 2 tbsp poppy seeds
- 2 cups packed carrots, grated (use fresh carrots)
- 1/4 cup chopped pecans
- 1/2 teaspoon of salt
Note: Use fresh ingredients when making carrot cake to get a natural taste.
Preheat a conventional oven to 170°C.
Meanwhile, beat eggs and sugar together. If you have time on hand, you can separate the egg whites from the yolks and beat them separately, which will make them more fluffy.
Add vegetable oil to the mixture and mix well.
Add the molasses to the mixture and mix well. Make sure there are no lumps in the mixture at any point.
Add grated carrots and fold well.
Add the grated orange zest, lemon zest, and orange juice to the batter and mix to combine.
In a separate bowl, combine flour, baking soda, and baking powder and set aside.
Add the flour mixture to the prepared batter by spoonfuls, mixing well between each spoonful.
Add the raisins, figs, poppy seeds, and pecans to the mixture and mix to distribute them evenly.
Grease a 9-inch baking pan and dust lightly with flour.
Pour the batter into the baking tin.
Place the mold in the preheated oven and bake for 1 to 1.5 hours.
Check this by sticking a toothpick in the middle. If it comes out clean, the cake is done.
Let the cake cool for 30 minutes before removing it from the tin.
Slice the cake with your fingers and decorate with jam and gems for the kids to enjoy.