Since brunch and hipster became fashionable, the carrot cake became a fundamental sweet in any cafeteria. And of course, it has been a great success to incorporate this cake into our culture, which together with a tea make it a perfect breakfast.
It is true that coffee shops often add frosting, cream, fondant or any other complement that make it as dangerous as a chocolate muffin. Do not be fooled by the “carrot.” We wanted to teach you a much healthier version, with the right ingredients to make it a sweet fit.
We have opted for whole-wheat flour, although you can use oatmeal too. As for sweeteners, to avoid refined sugar and saccharin, we opted for the agave syrup which also gives it a particular flavor. The rest of the ingredients of this cake you will see that they are healthy and that we do not use yeast. You can use it, it is not bad, but in this way, you will have a more compact and moist cake inside.
Its preparation process is very fast, although you have to be patient when you put it in the oven.
Ingredients for making Carrot Cake with Whole-wheat flour
120gr of carrot
150gr of Whole-wheat flour
1 teaspoon of cinnamon
1 teaspoon vanilla extract
4 teaspoons of liquid sweetener
Take a bowl, put the whole-wheat flour together with the teaspoon of cinnamon and stir until there is a regular flour. Add all the ingredients: eggs, vanilla, liquid sweetener and the carrot clean and split to make it easier to grind, beat until there is a kind of light cream.
To the mixture of the flour, pour the one that we have just made in the blender. Remove the mixture carefully with a wooden spoon.
Preheat the oven to 180º. In a container (the way you prefer), put a baking paper or greased with a little extra virgin olive oil so that our cake does not stick. Pour the mixture into the baking dish and bake for about 35 minutes at 200º.
Time: 40 minutes