Carrot Cake

Most of us are now health conscious, so regular birthday cake only gets eaten by the kids. (and it’s not good for them either!) So I tried this as a birthday cake this last year for my brother’s birthday – and it was a hit! Plus, it was surprisingly filling. I guess that’s what happens when you eat real, whole food instead of processed flour and sugar!

(Without frosting, this recipe is 8 points per slice -add 1 point per slice for every 1/2 c of brown sugar you add. Cream cheese frosting is 4 points per slice.) Makes 12 slices of cake.

1/4 c butter
1/3 c packed brown sugar
3 eggs
3/4 spelt flour
1/2 c oat flour
1/2 c amaranth flour
1/4 c tapioca flour
1 t Truvia (I split the sweetener between brown sugar and Truvia – to keep the calories down, but still give it some rich brown sugar flavor)
2 t cinnamon
2 t baking powder
1/2 t baking soda
1/2 t salt
1 t xantham gum
1 c flaked unsweetened coconut
1 c chopped walnuts (toasted!)
1 t vanilla
1 1/2 c apple sauce (the recipe called for 1/2 oil OR applesauce – to keep calories down, I went with the apple sauce, since the recipe already has butter and eggs for fat)
3 c shredded carrots

Combine dry ingredients, including coconut and walnuts, and set aside. Cream the butter and brown sugar in a stand mixer. Add the eggs one at a time. Add vanilla, apple sauce and shredded carrots. Stir in the dry ingredients.

Leave a Comment