In my very first blog postí? ?í? I told you about the magic meeting with Green Kitchen Stories, one I’ll never regret and always remember.. I’m still totally in love by the way! But I was browsing around trying to find the perfect carrot cake, which is actually much more difficult than you would think. People always claim that they have made a healthier cake when they have made carrot cake, but just because the word carrotí? ?í? is present does not mean that it is a healthy cake. Most recipes on carrot cake still holds tons of brown sugar, refined flour, butter or oil and maybe 2 carrots, and that is in my opinion not a very impressive cake recipe in health terms.
But over at GKS they know their shit (sorry but thats just the best word for it) and they have made an actual healthy carrot cake, which at the same time is the absolute best carrot cake I have ever made and tasted. It has a deep spicy and aromatic taste. It is very moist from all the carrot, banana and dates, which also is the ingredients providing the sweet flavour. It is made out of wholegrain flour and only a a tiny bit of vegetable oil. And it has a chunky and rich texture from the coconut and walnuts. I’m just saying, this doesn’t really get better!!
Obviously I have made this cake a dozen times, and when my grandpa’s birthday was up the other day, I had an excuse to treat him and myself with some carrot-love.. He too loves these cakes, and he even says that they are really good for the digestion as well, nice, that’s yet another thumb in the air!
Normally I’m really fond of cream cheese frosting, and I think it is almost as important as adding carrot to the batter. But I have been playing around with some greek yoghurt and found that it is a really delicious light alternative, and that is why I wanted to share it with you, now that we already are on the healthy cake track.
It will be perfect for christmas as well since it holds spices as cinnamon, nutmeg and cardamom. And who wouldn’t like to have a healthy alternative for a christmas cake.í? ?í? So please do me the honour of trying this lovely recipe, you won’t regret…or maybe you will 😉
Super healthy carrot cupcakesí? ?í? (adapted from Green Kitchen Stories)
Makes 12 muffins or 1 cake 3 eggs
15 fresh dates, pitted
4 tbsp sunflower oil
1 cup whole wheat flour
1 í? ?í? ½ tsp baking powder
3 tsp cinnamon
í? ?í? ½ tsp nutmeg
í? ?í? ½ tsp cardamom
4 carrots, medium size, grated
í? ?í? ½ cup coconut flakes
í? ?í? ½ cup walnuts, roughly chopped
Yoghurt & lemon frosting
1 cup greek yoghurt (2% or 10%)
2-3 Tbsp Honey, agave or a fruit syrup
Zest and juice from 1/2-1 lemon
1. Preheat oven to 350 í? ?í? °F/175í? ?í? í? ?í? °Cí? ?í? .
2. Blend banana and soft dates into a creamy mousse. Add eggs, spices, oil and baking soda and mix together. Then add the grated carrots, coconut flakes and walnut. And at last the flour and makes sure everything is well combined.
3. Divide the batter into 12 muffin tins and place them i the oven for 25 minutes. (If you make it in a cake pan, it should be baked for 40 min).
4. Meanwhile, mix all of the ingredients for the frosting, and adjust taste with sweetener í? ?í? of your choice and lemon.
5. When done, set a side to cool before removing them from the tins.
Serve with yoghurt frosting, enjoy!