This is a healthy recipe for carrot cake based on the traditional one using flaxseed meal and avocado oil. It is so good that you will not be able to tell that all these ingredients are hidden in the cake.
We love carrot cake, especially when there is a layer of cream cheese frosting…a thin layer of cream cheese frosting is all we need, this way it will not take all the credit from the carrot cake.
Well, this recipe has a few “healthy” ingredients without compromising the taste and the texture of the cake…avocado oil and flaxseed meal.
Like all the carrot cakes, this is a pretty simple and straight forward recipe. I always like to have this cake available in the freezer, and usually in small individual serving. It is great to be able to enjoy a slice of carrot cake whenever we feel like. This is a great and simple recipe than can be made way ahead of time. It is so nice to have a slice of homemade carrot cake whenever you feel like, especially during holidays when unannounced friends and family drop by for a quick visit you can easily defrost and serve the carrot cake with a cup of coffee or tea…so comforting!
- 2 extra large eggs (approximately 144 g)
- 100 g sugar
- 50 g brown sugar
- 1 teaspoon vanilla extract
- 50 g butter, melted
- 100 g avocado oil
- 110 g all-purpose flour
- 20 g flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch all-spice, ground
- ½ lb grated carrot, 220 g
- ½ cup diced/chopped toasted pecan, 60g
- 4 oz crushed pineapple, drained, all the liquid squeezed, 120 g
Cream Cheese Frosting
- 4 oz cream cheese, room temperature
- 3 tablespoons butter, room temperature
- ½ teaspoon vanilla extract
- ½ cup confectioner’s sugar
Preheat oven to 350F.
In a medium bowl shift together flour, flaxseed meal, salt, baking soda, baking powder, baking soda, nutmeg, all-spice and cinnamon.
In the mixing bowl blend together avocado oil, butter and the sugars. Add the eggs one at the time beating well until blended.
Add the flour mixture to the oil and egg batter. Mix until all the flour is well incorporated.
Fold in the batter the carrot, pineapple and the nuts.
Pour the batter into 8 x8 inch square pan. Bake in a preheated oven at 350F for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake completely before spreading the cream cheese frosting.
Cream Cheese Frosting
In a medium bowl, mix cream cheese with the butter and the vanilla extract until smooth and creamy.
Add the confectionary sugar to the mixture, until all the sugar is well incorporated to the cream.
Spread a layer of the cream cheese on the carrot cake.
Refrigerate and serve. I cut the cake into small pieces and stored in the freezer. When ready to serve just let it defrost in the refrigerator overnight or at room temperature for ½ hour.
Now…tell me if you can resist this…
I hope you enjoy this easy and simple carrot cake recipe…for more dessert recipes, please check HERE.
Did you know that avocado oil has a very high smoke point? Due to the high smoke point avocado oil is good to use in frying food. The slightly greenish color of the avocado oil is due to high levels of chlorophylls and carotenoid.