Servings: 8-10
Prep Time: 20 minutes
Bake Time: 40-50 minutes
Ingredients:
- Dry Ingredients:
- 1 cup whole wheat flour or almond flour (for low-carb)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- Pinch of salt
- Wet Ingredients:
- 2 large eggs (or flaxseed substitute: 2 tbsp ground flaxseed + 5 tbsp water)
- 1/4 cup unsweetened applesauce or mashed banana
- 1/3 cup unsweetened almond milk (or any low-carb milk)
- 2 tbsp olive oil or melted coconut oil
- 1 tsp vanilla extract
- Sweetener:
- 2 tbsp stevia, erythritol, or monk fruit sweetener (adjust to taste)
- Fruits & Veggies:
- 1 cup grated carrots
- 1/2 cup diced apple (or pear)
- 1/4 cup chopped nuts (like walnuts or almonds)
- 1/4 cup raisins (or unsweetened dried cranberries)
Instructions:
- Preheat the Oven: Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In another bowl, beat the eggs until fluffy. Add the applesauce, almond milk, olive oil, and vanilla extract. Mix well.
- Combine: Gradually fold the wet ingredients into the dry ones until combined. Do not overmix.
- Incorporate Fruits & Veggies: Gently fold in the grated carrots, diced apples, nuts, and raisins.
- Bake: Pour the batter into the prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow the cake to cool completely in the pan before slicing. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips:
- Optional Add-ins: You can add unsweetened shredded coconut or a pinch of ginger for extra flavor.
- Gluten-Free Option: Replace wheat flour with almond or coconut flour (adjust liquid if needed).
- Sugar-Free Icing: Mix Greek yogurt with a bit of stevia and cinnamon for a light topping.
Enjoy your healthy, diabetic-friendly cake!