Healthier Zaar Carrot Cake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is based on the divine Why I Joined Zaar carrot cake by Lennie, but with many modifications to make it a bit healthier for my family. We use this as a breakfast muffin, but I also get raves when I frost them and serve them as dessert. Ingredients:
1 cup all-purpose flour |
1 cup white whole wheat flour (or additional all-purpose can be used) |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
2 teaspoons ground cinnamon |
1 cup white sugar |
1/2 cup coconut oil (or vegetable oil) |
1/2 cup applesauce |
3 eggs |
1 teaspoon vanilla extract |
2 1/2 cups carrots, shredded (just 2 cups works too) |
1 cup flaked coconut |
1 cup walnuts, chopped |
1 (8 ounce) can crushed pineapple (i blend this slightly to further break it up) |
Directions:
1. 1. Preheat oven to 350 degrees F; grease and flour a 9x13 pan, bundt pan, or about 17 cupcakes.
2. 2. Mix powders (except sugar) in a large bowl; make a well in the center.
3. 3. In separate bowl, mix eggs, liquids, and sugar; pour into the well of the powder bowl and mix with a large spoon until smooth.
4. 4. Stir in carrots, coconut, walnuts, and pineapple. Pour into pan or in 1/2 cup increments for cupcakes- batter does not rise all that much.
5. 5. Bake (about 45 minutes for a 9x13 pan, or about 17 minutes for cupcakes). Test for doneness with a toothpick or knife before removing from oven.
6. 6. Optional cream cheese frosting: 8 oz cream cheese, 2 1/2 cups powdered sugar, 1/4 cup butter, and 1/2 teaspoon vanilla. (Wow. The frosting keeps a long time in the fridge as well.)
7. Enjoy! I freeze these individually wrapped in saran wrap (unfrosted) and stored in freezer bags- mostly to keep us from eating them nonstop when they're fresh. Yes, they really are that good.
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