I love Easter! It is my favorite holiday after Christmas and Thanksgiving. I think it might be because I associate these three holidays with family gatherings and I absolutely love when our families get together and sit around the table for great food and laughs.
I was looking for a healthy version of dessert for our Easter meal and decided to mess around with a carrot cake recipe. What followed can only be described as a VERY wonderful surprise. I could not believe how tasty and moist this cake turned out to be.
I hope you enjoy it as much as we did!
1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
3 T ground flaxseed meal
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
½ cup fat free buttermilk
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
10 oz. can crushed pineapple in juice, drained (Update from first post: added more pineapple!)
Instructions:Preheat oven to 350°. In a large bowl, combine flour, sugar, flaxseed meal, coconut, baking soda, salt, and cinnamon; stir well with a whisk.
In a medium bowl, combine buttermilk, oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients.
Spoon batter into a Bundt pan coated with cooking spray. Bake at 350° for about 50-55 minutes, until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
Look at how pretty it is!
Below, here we are making the healthy carrot cake, UN...or shall we say LESS healthy…by adding The Pioneer Woman’s Best-Frosting-I’ve-Ever-Had…hey, it’s a celebration! And it truly is AH-MAH-ZING frosting…so just go on and make it; you will thank me.
Serves 16 / Per Serving: Calories 162 / Carbs 29g / Fat 4g / Protein 3g / Fiber 2g / Sodium 327mg