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)
- ½ cup canola oil
- ½ cup applesauce (unsweetened)
- ½ cup granulated sugar
- 2 tsp pure vanilla extract
- 3 cups finely ground baby carrots*
- ⅓ cup finely ground walnuts
- Honey yogurt dip
- ¾ cup organic fat free greek yogurt
- 1 Tbsp honey
- ½ 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.
Your husband mentioned your blog on the Plant Proof podcast recently so I came by and made this Sunday night. Subbed flax eggs for the eggs. It is delicious! Dense and still soft, and not too sweet. Thanks for sharing and thanks for the info on canola oil as well!
Replying to myself with the rating!
I am delighted to hear it Sarah! 🙂
Thank you so much Donna!
This delicious recipe is a 5-star, Catherine!
The honey/yogurt ‘dip’ is a brilliant as ‘sour cream’ and now I don’t think I’ll really ever need sour cream again (not that it was such a big problem.) Thank you!
Hahah Wendy, I am glad!!!
Hum! Qu’elle belle recette pour cette saison automnale!!
Je vais réunir tous les ingrédients pour confectionner cette attirante recette et vous direz la suite….
J’attends la suite avec impatience Mme Nata! Bon appétit!
My husband and I loved this recipe! It’s sweet, but not too sweet, moist, and packed with nutrients. It’s definitely on my “I’ll be making this again list!”
YES!!! Janice, I LOVE to hear that!! THANK YOU!
My wife made this tonight and it was delicious as a side to mushroom barley soup. I thank you for coming up with a recipe for a cake/bread that my wife would not mind if I eat. The yogurt topping was perfect to go with this. I will want to put this in the power rotation of things to make. Look forward to more good eats that are good for you too.
I am delighted to hear that Richard! I love this recipe! thank you so much for your lovely comment!
coucou! ça a l’air aussi très bon!! mais ..;qu’est-ce qui n’est pas bon dans votre blog? on aurait envie de faire toutes vos recettes!!! allez zouu, à faire et certainement à ….rerererere faire!!! bonne soirée ! martine de France
Martine,
Je viens seulement maintenant de découvrir votre gentil mot! Je m’excuse de ne pas vous avoir répondu plus tôt!!! J’adore toujours voir apparaitre votre nom sur Cuisinicity car je sais que vous aurez toujours quelque chose de si gentil à dire! UN GRAND MERCI!!!!
Hi Catherine, Just a thought, you might consider Coconut Oil to replace the Canola Oil, since I have read some negative things about Canola, I have switched. Also there is great research on Coconut Oil. Have you checked on YouTube: Coconut Oil & Alzheimer. There is a Doctor in the US who has had great results with her husband who was suffering with Alzheimer’s Disease and the improvement was outstanding … check it out. As a result, I have been using it as often as possible as a preventative precaution, smoothies, cooking (you can get the one which does not have a strong coconut flavour so all things don’t taste like Thai food. Love all your recipes … Great Job! 😉
Thanks Krystina for your kind words and for taking the time to share your perspective; it is always appreciated. However, you’ll find that I prefer to use canola oil in my baking because it’s a good source of monounsaturated fats, and it is the richest cooking-oil source of alpha-linolenic acid which has been linked to heart health. Here is a nice article that I agree with and that gives it more justice than I can in a few words here: https://www.eatingwell.com/nutrition_health/nutrition_news_information/how_healthy_is_canola_oil_really