What’s up, Doc? Here’s just what the doctor ordered: a bone-healthy recipe for carrot cake! This delectable dessert doesn’t need icing!

Preheat oven to 325 degrees. Grease an 8-inch square glass pan with stick-free cooking spray.

Mix together dry ingredients:
1 cup Bob’s Red Mill Gluten-Free Baking Mix*
1 tsp cinnamon
1 cup Xylosweet*

Add, stirring well:
2/3 cup canola oil
2 beaten eggs

Add, blending in well:
1/2 cup chopped nuts (walnuts & pecans)
1-1/2 cups grated carrots

Bake about 30 minutes at 325 degrees. Serve with Soy Whip* for an extra treat!

*Item available at DeLand Bakery & Natural Market.

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3 Comments on Recipe – Healthy Carrot Cake

  1. Sandi says:

    Since Canola oil isn’t the healthiest oil (too high in Omega 6 and most likely GM)I substituted Macadamia oil. Another healthy substitute would be coconut oil. The two flavours go well with carrots, too.

  2. Kathy says:

    I’m glad you like it! I’m in the process of creating more nutritious dessert recipes. As soon as Georgia peaches start arriving in Florida, I’m bound and determined to come up with a recipe to replace my old peach pie recipe that was full of heavy cream and processed sugar. If you’re willing taste test, I’ll let you know when I start experimenting with potential peach pie recipes. 🙂

  3. Ryan says:

    I think this is my new favorite recipe! I’ve been looking for a healthy carrot cake recipe for a long time because most of the pre-made cakes have loads of saturated fats and preservatives. Awesome stuff!

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