The oil-free carrot cake presents a medley of healthful ingredients, each offering its own nutritional benefits. Grated carrots, a cornerstone of this recipe, are a rich source of beta-carotene, which converts to vitamin A in the body, supporting eye health and bolstering the immune system. Additionally, they contribute to the cake’s moistness and add dietary fibre, aiding in digestion and promoting a sense of fullness. Crushed pineapple, with its natural sweetness, not only imparts moisture to the cake but also delivers vitamin C and manganese, potentially supporting immune function and promoting collagen production for healthy skin.

Shredded coconut, aside from enhancing the cake’s taste and texture, provides healthy fats that can support heart health and offer quick energy. Using apple sauce, a typical oil substitute, helps maintain moisture in the cake while reducing the overall fat content. Walnuts, rich in omega-3 fatty acids and antioxidants, can potentially aid in reducing inflammation and support brain health. Moreover, the spices included in this recipe—cinnamon, nutmeg, and ginger—bring not only aromatic depth but also potential health benefits. Cinnamon may assist in regulating blood sugar levels, nutmeg can aid in digestion, and ginger possesses anti-inflammatory properties.

The choice of whole wheat flour in this cake ensures a higher fibre content than refined flour, potentially aiding in digestive health and promoting a feeling of fullness. Coconut sugar, used as a natural sweetener, contains small amounts of minerals like iron, zinc, calcium, and potassium compared to regular sugar. However, these quantities in a cake would be minimal. Baking powder and baking soda contribute to the cake’s rise without adding oils, offering a more heart-healthy option.

Oil Free Carrot Cake

Catherine Barclay

Oil-free WFPB carrot cake is a moist dessert made with a blend of nutritious ingredients. Grated carrots and crushed pineapple add natural sweetness and moisture to the cake, while shredded coconut and apple sauce contribute to its texture and flavour. Walnuts provide a delightful crunch and a source of healthy fats. The addition of vanilla essence, apple cider vinegar, and a medley of spices like cinnamon, nutmeg, and ginger enrich the cake with depth and aromatic warmth. Using whole wheat flour and coconut sugar as healthier alternatives, combined with baking powder and soda, ensures a tender, flavorful cake without the need for added oils. This guilt-free yet delicious treat is perfect for those seeking a healthier indulgence without compromising on taste.

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Course cakes, Dessert

Cuisine British

Calories 1903 kcal

Ingredients

  

• 1½ cups carrot grated
• 1 cup crushed pineapple undrained
• ½ cup shredded coconut
• ½ cup apple sauce
• ½ cup walnuts chopped
• 2 tsp apple cider vinegar
• 1½ cups whole wheat flour
• ¾ cup coconut sugar
• 1 tsp baking powder
• ¾ tsp baking soda
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• cashew cream cheese icing

Instructions

 

• Preheat oven 180°C (360℉)
• Line a round cake tin around 22cm in diameter.
• Add all wet ingredients (including the carrot) to a bowl and mix well.
• In a separate bowl add all dry ingredients together. Mix well, then add wet ingredients and gently stir until combined but don't over-stir.
• Pour batter into the round tin and bake for around 28 minutes (until the middle bounces back when you press it with your finger).
• Allow to cool completely before icing.

Nutrition

Calories: 1903kcalCarbohydrates: 337gProtein: 37gFat: 60gSaturated Fat: 19gPolyunsaturated Fat: 30gMonounsaturated Fat: 7gSodium: 1741mgPotassium: 2094mgFiber: 37gSugar: 155gVitamin A: 32270IUVitamin C: 36mgCalcium: 509mgIron: 11mg

Keyword carrot cake, cashew cream cheese icing, vegan, wfpb

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