Hey everyone, today it’s recipe day, and it’s a delicious one: carrot cake!
A few days ago some friends told me: “you’re all about greens and veggies” and I thought it was so funny.
Usually, I think about myself as “the girl who tries to be healthy, but also indulges in tasty, not-that-healthy food every now and then during her gastronomic adventures”. I found interesting the impression that others have of me, this different look. At that moment I automatically felt like the healthiest person in the world.
Well, I guess my friends are right to a certain extent. I always try to eat my veggies and, even when baking, I always get adventurous: beetroot pancakes, zucchini overnight oats, spinach cakes. In short, a panoply of endless experiences!
Today, to open up your appetite and continue my veggies, greens, and healthiness journey, I’m bringing you a great cake recipe.
It’s been a while since I tried out new cake recipes. For some reason, that I haven’t understood yet, lately my cakes have been a disaster.
Maybe it’s the universe sending me a signal! But since I’m not the kind of person who easily gives up, I keep trying and trying. And this time it didn’t disappoint!
I’ve been craving carrot cake for a few weeks now. I’ve always related carrot cake to childhood, don’t ask me why. Actually, I do not even remember eating carrot cake as a child, but maybe that was what other kids of my age used to eat and it stuck.
And I’ve been talking and talking, nonstop, about carrot cake for a while. But finally, I decided to open my kitchen door and embrace this adventure of transforming carrots into a cake.
Surprisingly, it was so delightful: tasty, fluffy and the texture resembled those cakes I eat with English-style tea or with hot chocolate.
This tasty cake didn’t even last half a day here at home! And I can say this one is healthy because I used alternative ingredients. Let’s check out the recipe?
Carrot Cake:
- 3 carrots
- 2 cups of spelt flour GutBio
- 1/2 cup of brown sugar
- 3 eggs
- 2 tbsp of coconut oil
- 1 tsp of baking powder
- Start by preheating the oven to 180º.
- Peel the carrots and grind them in a food processor.
- Place the spelt flour, sugar, and ground carrots into a bowl. Mix all the ingredients well.
- Add the melted coconut oil, as well as the eggs, to the mixture and fold all the ingredients.
- Add the baking powder and fold again.
- Grease a cake mold and pour the cake batter.
- Place the cake mold in the oven, already preheated, and let it bake for about 50 min.
- Take it out of the oven and it is ready to serve.
Suggestion: If you don’t have a food processor, simply grate the carrots. You can make English tea to drink along with the carrot cake, its wonderful.
