Sometimes is just impossible to find the dessert which is healthy, sugar-free, tasty and especially you can enjoy it without regrets. Well, not everyone is taking sugar things too seriously as I take, but my slow metabolism makes me gain weight even from the air … Seriously, I am one of those people who are jealous of those people who are eating a lot and still looking the same or skinny.
Not a big deal at all, but if I can cut some extra calories and enjoy the dessert, even more, I am more than happy to try it. This recipe is perfect! It’s a healthier option of classic carrot cake but it’s sugar-free.
Oh yes! I need to share my last recipe because I think it’s just a perfect treat and even when this is not a traditional carrot cake with frosting I am sure it will find the way to people. It’s fluffy with a good moist and delicious.
As part of my meal prep, I decided to make muffins and keep one or two in my bag.
Classic carrot cake
I am sure you will agree If I say that Who invited the carrot cake was a genius! Well, the first publications about this dessert are from 1514 and people believe that the carrot was actually used as a substitute for sugar. The traditional cake is with carrots and raisins. The modern version of carrot cake is served with extra cream cheese frosting.
Grated carrots: Better to use freshly grated and organic carrots as it will make a big difference in the taste and moisture. You can always use the food processor for grating but I used my hands and box grater.
Wholemeal flour: I used wholemeal flour but I am sure any kind of lour would be fine.
Baking powder: Make the cake fluffy
Cinnamon: For better taste
Sweetener: Feel free to use stevia or any alcohol sweetener as Xylitol
Eggs: It’s a cake …. so ( just thinking that maybe flaxseeds would be working too, but I didn’t try it)
Cashew milk: Use any kind of milk. I drink only no-dairy milk, but it can make a different taste
Oil: I used sunflowers oil
Raisins and pear: Some extra sweet taste
You will need:
Healthy Carrot cake muffins
- 200 g Gluten-free/ Wholemeal flour
- 1 carrot
- 1 Pear
- 2 Eggs
- 50 g Sweetener
- 50 g Raisins
- 2 tsp Cinnamon
- 3 tbsp Oil I used sunflower
- 150 ml Non-diary milk
- 2 tsp Baking powder
- Preheat the oven to 200 C° and line up muffins tin with baking paper or muffins cases.
- In the large bowl mix the flour, baking powder, sweetener, cinnamon together. Add the pear, carrot, raisins and stir together.
- In the bigger bowl mix the eggs with milk and oil. Pour into the flour mixture and mix properly.
- Pour gently the mixture into the muffin cases.
- Bake for 15 minutes or until the muffins are gold. Set aside.
- Use any toppings. I used peanut butter. Enjoy!