When you think of the prototypical carrot cake you think moist, sweet layers separated by a rich sweet cream cheese frosting, right? Indeed, it may be quite delicious but really, nutritionally it’s almost a disaster! When you consider that its star ingredient is so naturally sweet to begin with, who needs all that extra sugar?! So, I decided to create one of my own and, to be fair, I decided to call it a bread, rather than a cake, not because it’s not plenty sweet–it is!— and certainly not because it isn’t moist–WOW it is!–but because I decided to make the frosting optional by making it into a dip, and…. a healthy-just- sweet-enough-with-a-touch-of-honey-and-a-sprinkle-of-cinnamon– kind of dip at that….OH MY!!! You have got to try it! I think the photo is enticing enough for you to take my word for it and try it for yourself! YUM!!!
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 3 large eggs organic, cage-free
- 1/2 cup canola oil
- 1/2 cup applesauce unsweetened
- 1/2 cup granulated sugar
- 2 tsp pure vanilla extract
- 3 cups finely ground baby carrots*
- 1/3 cup finely ground walnuts
- Honey yogurt dip
- 3/4 cup organic fat free greek yogurt
- 1 Tbsp honey
- 1/2 tsp pure vanilla extract
- a dash of cinnamon
- Preheat the oven to 350
- Grease (I use a little regular smart balance spread) and flour an 8 x 4 inch pan.
- Beat eggs, oil, applesauce, sugar and vanilla together in a large bowl of an electric mixer.
- Add flour and baking powder to the creamed mixture, and beat well.
- Place the petite carrots in the bowl of a food processor and grind finely to make 3 cups.
- Stir in the finely chopped carrots and ground walnuts into the creamed mixture, until well combined.
- Pour batter into prepared pan.
- Bake for 45-50 minutes, or until tester inserted in the center comes out clean.
- Cool in pan on rack for 20 minutes.
- Remove bread from pan, and completely cool.
- Honey Yogurt Dip:
- Mix all the dip ingredients together and place in fridge, uncovered, for at least 30 minutes before serving.