If you follow this blog, then you probably know about my “famous” carrot cake, my all-time favorite cake! But, the fact is that this cake is not so healthy to eat every time. So, I tried to came up with a healthier one, using honey instead of processed sugar. But the result was not as I wanted to get. The unique taste of my “famous” carrot cake was gone.
So, for the last time, I gave it a one more try and I got really nice little carrot cakes. To make them interesting, I used both orange and purple carrots. This recipe uses milk and yogurt instead of olive oil to make the cake more protein-rich. And everybody seemed to like it. They didn’t understand it was made with honey. But nevertheless, I still have to say that nothing can beat my original love. It still tastes so unique!
Carrot Cake: Third Version
yields 20 servings / 100 calories per serving
- 4 eggs
- 1 1/2 cups whole-wheat flour
- 1/2 cup dry oats
- 1/6 cup low-fat (high-protein) milk
- 1/6 cup yogurt
- 3 cups COARSELY grated carrots (I used 1 1/2 cups orange and 1 1/2 cups purple carrots)
- 3/4 cup honey
- 2 teaspoon ground cinnamon
- 2 teaspoon baking soda
- pinch of salt
Preheat the oven to 175 degrees C (350 degrees F).
In a bowl, beat together eggs, milk, yogurt and honey.
Stir in vanilla, flour, oats and spices, and mix well. Finally, add the baking soda into the mixture and stir.
Add the carrots and form an even mixture. Don’t worry that the carrots are too much. They will dissolve after cooked.
Pour the mixture into a greased pan (you can also pour the mixture into muffin cups) and bake for 30 minutes, or until cooked.