Today is my birthday (not revealing how many candles!) and my wife baked my favorite birthday treat – CARROT CAKE. And the best part, she was able to incorporate some healthy modifications that made it a special treat while still allowing us to feel good about eating it. It is so delicious that I have to share!
1 cup organic oat bran flour from Hodgson Mill (may have a slight amount of gluten, buckwheat flour could be substituted)
¾ cup teff flour from Bob’s Red Mill (Teff is the world’s smallest grain. From Africa. Low carb, non-gluten)
¾ cup NuNatural stevia baking mix
1 ¼ cup cooking oil (canola)
2 tbsp baking powder
½-1 tsp sea salt
½-1 tsp cinnamon
3 cups grated organic carrots
4 free-range eggs
1 cup pecan pieces (an extra cup of ground nuts—pecans, walnuts or almonds can make the mix richer)
1/2 cup pineapple, crushed
1/2 cup raisins
1 banana, puréed
Mix ingredients and bake at 350 until the center is done—approx. 30 minutes. Be careful not to overcook.
8 oz. pack of organic cream cheese
2-4 tbsp of butter/canola soft blend
2-4 tbsp of 2% greek yogurt
¼ cup xylitol confectionary (www.idealsweet.com)
Thoroughly whip the icing and spread on cake. Enjoy!