Been trying out new recipes, healthy and with sugar subs. As much as I can, I have been trying to cut off gluten. Since I’ve started this week, with very low gluten, I feel amazing. As for desserts, I still used flour and until I find the proper subs for it I will be using it in my recipes. So since we all try to live a healthy lifestyle and yes we all want desserts, I’ll be helping out with the sweet stuff :D any savory things I do too, will also be shared ;)
So recipe of the week: Orange Glazed Carrot Cake. Healthy, moist, and oh so addicting.
- 2/3 cup melted coconut oil – or you can use 1 tbsp of any oil you prefer. I used 1 Tbsp of extra virgin olive oil
- 3/4 cup honey
- 1/4 cup molasses
- 1/3 cup Greek yogurt plain (full, low, or zero fat)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups of flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 3 cups shredded carrots
- Orange Glaze
- 2 tablespoons cornstarch
- Dash of salt
- 1 teaspoon lemon juice
- 1/2 cup fresh orange juice, no sugar added
- 1/4 cup honey or agave
- 1 tablespoon orange zest
Preheat oven to 177 ºC.
In a medium mixing bowl whisk together flour, soda, baking powder, salt, cinnamon, ginger and walnuts. Set aside.
In a large mixing bowl, cream together oil, honey and molasses on medium speed. Add yogurt, eggs and vanilla, mix until well combined, about 2 minute. Add dry ingredients to wet mixture and continue beating on medium speed until combined, scrap the bowl while mixing. Stir in carrots. Pour batter into well greased and floured Bundt cake pan or any pan of your choice.
Bake for approximately 1 hour or until a tooth pick inserted comes out clean (mine took about 45 mins). Remove from oven and allow to cool about 30 minutes. Invert onto cake plate and continue cooling.
Combine cornstarch and salt in a medium saucepan. Slowly stir in juices and honey, stir until smooth. Add orange zest and cook over medium heat until thick and glossy. Cool and drizzle over cake. Garnish with shavings of orange peel if desired.
** you can always add roasted walnuts, almonds, or hazelnuts to the batter for a nutty flavor.
** store in the fridge for up to 1 week, that’s if it lasts ;)
** if you are following a healthy lifestyle, you can eat a piece (size of two fingers) every day