For several years I have been trying to
reduce my refined sugar intake. As someone who is a self-professed
sugar junkie, reducing my sugar intake is the hardest dietary change
I've made thus far. Despite my love of sweets, I didn't shy away
from modifying existing recipes to be low in refined sugar or trying
new recipes which were low in refined sugar.
This recipe falls into the latter
category. I found it in the August 2015 edition of Yoga Journal and
found the combination of spices, walnuts, unsweetened coconut and
carrots, especially carrots from Winter Moon Roots, makes a flavorful
cake. Substituting crushed pineapple for unsweetened applesauce
doesn't appear to alter the taste nor does making an 8 inch cake
versus muffins.
Carrot-Walnut Muffins or Cake
4 eggs
½ cup walnuts, finely ground
½ cup crushed pineapple or ½ cup
unsweetened applesauce
¼ cup sugar
2 tbsp coconut oil, melted
1 tsp vanilla extract
½ cup coconut flour
1 tsp cinnamon
¾ tsp baking powder
¾ tsp baking soda
½ tsp nutmeg
1 cup finely grated carrots (this is
about ½ pound of carrots)
¼ cup shredded unsweetened coconut
Place oven rack in middle position.
Preheat oven to 350 degrees farenheit. Line a 12-cup muffin tin with
paper liners or grease 8 inch by 8 inch pan.
In a bowl, add eggs, walnuts, pineapple
or applesauce, sugar, coconut oil and vanilla extract. Using a hand
blender or by hand, beat for 1 minute or until well blended.
In a second bowl, mix coconut flour,
cinnamon, baking powder, baking soda and nutmeg. Fold into the wet
mixture.
Stir in carrots and coconut.
If making muffins, divide batter evenly
among muffin cups. Bake 20-22 minutes or until toothpick inserted
into the center of a center muffin comes out clean.
If making cake, spread batter evenly in
greased 8 inch by 8 inch pan. Bake 20-25 minutes or until toothpick
inserted into the center comes out clean.
Cool. Serve.
carrot-walnut cake
