I can’t wait to try making this healthy Carrot Cake recipe that Dr. Weil posted recently. Carrots are really good for you, but carrot cake is loaded with sugar and fat. In this recipe, he’s replaced refined sugar and butter with honey and olive oil. Honey is still very sweet, and shouldn’t be consumed in large quantities, but it is a better choice than white (or brown) sugar. Olive oil might seem like a strange thing to put in a desert, but it’s actually quite nice and will not make your cake taste like Italian food. It has a wonderfully rich taste making it a good substitute for butter. This recipe includes walnuts, but in my hometown of New Orleans, we would use pecans instead. Both nuts are rich in essential fatty acids, and in Chinese medicine, help build your Kidney energy.
Here’s the recipe:
2 cups firmly packed finely grated carrots
Juice of 1 large orange
2 teaspoons vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup walnuts, chopped
1. Preheat oven to 350°F.
2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
5. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.