Healthy and Delicious Carrot Cake Recipe

### Title: Healthy and Delicious Carrot Cake Recipe

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### Nutritious Carrot Cake Recipe

#### Ingredients

**Dry Ingredients:**

- 2 cups of flour (you can use all-purpose or substitute with almond flour for a gluten-free option)

- 2 teaspoons of baking powder

- 1 teaspoon of ground cinnamon

- 1/2 teaspoon of salt

**Wet Ingredients:**

- 3 large eggs

- 1 cup of maple syrup (you can reduce to 1/3 cup if using sweet, fresh carrots)

- 1 cup of vegetable oil (or substitute with applesauce for a lower-fat version)

- 2 teaspoons of vanilla extract

**Add-ins:**

- 2 cups of shredded carrots (approximately 4 medium-sized carrots)

- 1 cup of chopped pecans (or substitute with walnuts)

- 2 tablespoons of chia seeds (optional)

#### Instructions

**1. Preparing the Dry Ingredients:**

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or two 9-inch round cake pans.

In a large bowl, combine the dry ingredients: 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Mix well to ensure the baking powder and cinnamon are evenly distributed throughout the flour.

**2. Preparing the Wet Ingredients:**

In a separate, medium-sized bowl, beat the 3 large eggs until they are light and frothy. Gradually add 1 cup of maple syrup while continuing to beat the mixture. If your carrots are particularly sweet, you can reduce the amount of maple syrup to 1/3 cup to prevent the cake from becoming overly sweet. Next, add 1 cup of vegetable oil or applesauce and 2 teaspoons of vanilla extract to the egg mixture. Mix well until all the wet ingredients are thoroughly combined.

**3. Combining Wet and Dry Ingredients:**

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the cake dense. The goal is to have a smooth batter with no visible streaks of flour.

**4. Adding Carrots and Nuts:**

Fold in the 2 cups of shredded carrots and 1 cup of chopped pecans. If you prefer a slightly different texture, you can substitute the pecans with walnuts. Additionally, for an extra nutritional boost, you can add 2 tablespoons of chia seeds. These seeds not only add fiber but also contribute to the cake's moistness.

**5. Baking the Cake:**

Pour the batter into the prepared cake pan(s), spreading it evenly with a spatula. Place the pan(s) in the preheated oven and bake for 35-40 minutes if using a 9x13-inch pan, or 25-30 minutes for two 9-inch round pans. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.

**6. Cooling and Serving:**

Once the cake is done, remove it from the oven and let it cool in the pan(s) for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

**7. Optional Frosting:**

For an added touch, you can top your nutritious carrot cake with a light cream cheese frosting. To make the frosting, beat together 8 ounces of cream cheese, 1/4 cup of unsalted butter (both at room temperature), 1 teaspoon of vanilla extract, and 1-2 cups of powdered sugar until smooth and creamy. Spread the frosting evenly over the cooled cake.

**Alternatives to a Nutritious Carrot Cake:**

**Using Maple Syrup:**

My friend Sarah made this carrot cake healthier by using maple syrup instead of sugar. Maple syrup adds a unique, rich flavor and contains antioxidants and minerals, making it a more nutritious sweetener.

**Almond Flour for Gluten-Free Option:**

If you need a gluten-free option, substitute all-purpose flour with almond flour. Almond flour is rich in protein, healthy fats, and vitamin E, adding a nutritional boost to your cake while keeping it gluten-free.

**Chia Seeds:**

Adding 2 tablespoons of chia seeds not only enhances the cake's texture but also increases its nutritional value. Chia seeds are high in fiber, omega-3 fatty acids, and protein, making your cake even more wholesome.

**Reducing Sweetness with Fresh Carrots:**

When using sweet, fresh carrots, you can reduce the amount of maple syrup to 1/3 cup. Fresh carrots naturally add sweetness and moisture to the cake, making it deliciously moist and flavorful without the need for excess sweet