Better-For-You Carrot Cake

with Coconut Cashew Frosting

People have strong opinions about carrot cake. For example: raisins or not? A brief poll on my Instagram account about dried fruit in carrot cake brought a deluge of votes and heated comments: 30% pro-raisin, 15% pro-currant, and 55% none. If I were to poll you about other mix-ins, such as canned pineapple, chopped nuts, and coconut flakes, the results would probably be just as divisive. Most would agree, however, that carrot cake requires some sort of creamy frosting. 

I’ve been tinkering with this carrot cake recipe annually for the last 39 years (but who’s counting) for my husband’s birthday. I am happy to report that this one is not only better for your brain, it’s simplified down to its most appealing elements: a cinnamon- and ginger-spiced cake that’s brimming with strands of sweet carrots and toasted walnuts. Extra-virgin olive oil is a brain-healthy swap for vegetable oil, thanks to its fat profile (mostly monounsaturated fats) and polyphenols. Given the raisin issue, I offer you a choice. I prefer dried currants, which have more flavor than raisins and a very high antioxidant content (a key element for preventing Alzheimer’s). Raisins, currants, dried cranberries or blueberries, or no fruit at all—it’s up to you. 

Once baked, you’ll top the cake with just the right amount of a decadent-tasting (but not-too-sweet) coconut frosting. Believe me, you won’t miss the cream cheese, a processed dairy product that should be eaten sparingly, if at all. The combo of coconut milk and cashews shifts the frosting in a brain-healthier direction, while providing a boost of satiating protein from the nuts. Plus, since coconut is already sweet, it just needs a touch of maple syrup rather than the copious confectioner’s sugar typically used. 

The result is a comforting, nostalgic carrot cake made with brain-healthy ingredients that’s low in sugar, high in fiber, and whole grain. Baking it in an 8-inch-square brownie pan keeps it casual, like something you’d make at the last minute if you had a lot of carrots lying around. Hand-grating the carrots and mixing the batter by hand keeps it low-tech (with fewer appliances to clean). It’s good straight from the oven even if you skip the frosting, but it’s even better the next day. Dress it up with toasted coconut flakes or just scatter a handful of toasted chopped walnuts on top and call it a day. This is a carrot cake that aims to please. 

Tips:

• For best results, grate the carrots over the small holes of a box grater for skinnier strands that bake up more quickly in the oven. 

• When shopping for flour, look for whole-grain Einkorn all-purpose flour (Jovial is a brand I like), or white whole wheat flour. Both provide more flavor and fiber than all-purpose white.

• Make it gluten-free: Swap in a cup of oat flour for the Einkorn flour and ¼ cup of flaxseed meal for ¼ cup of the almond flour. 

• Make sure your ground ginger and cinnamon are fresh for a vibrantly-spiced cake.

• The coconut cashew frosting will seem thin, but it thickens once chilled. Keep in the fridge until the cake is cool enough to frost.

• Don’t forget to soak the cashews for the frosting before you start on the cake. If you do forget, though, use my almost-instant method: Combine cashews and enough water to cover in a small saucepan; bring to a boil, cover, and set away from the heat for 15 minutes. Drain.  

Yield:

Makes one 8 x 8 inch cake, about 9 pieces

Better-For-You Carrot Cake

Olive oil spray
2 large eggs
½ cup extra-virgin olive oil
⅓ cup pure maple syrup
¼ cup unsweetened, unflavored almond, cashew, oat, or other plant milk
1 teaspoon pure vanilla extract
½ teaspoon almond extract
1 cup finely ground almond flour 
1 cup whole grain Einkorn or white whole wheat flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 packed cups grated carrots (from 4 large, about 12 oz)
¼ cup dried currants, raisins, blueberries or cranberries (optional)
½ cup toasted walnuts or pecans, chopped (plus ½ cup more if using as a topping)

Coconut Cashew Frosting and Assembly

1 cup raw cashews, soaked for at least 1 hour and drained 
½ cup light coconut milk
1 to 2 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
½ cup toasted coconut flakes or chopped walnuts, for topping

Preheat your oven to 350º F with a rack set in the center position. Line an 8x8-inch square baking pan with parchment paper overhanging on two sides, and spray it with olive oil. 

In a large bowl, whisk together the eggs, oil, maple syrup, milk, and vanilla and almond extracts until frothy and slightly thickened. 

In a separate large bowl, stir together the almond flour, Einkorn flour, cinnamon, ginger, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ones and stir until only a few streaks of flour remain. Fold in the carrots, currants, and walnuts until just combined.

Pour the cake batter into the prepared pan and bake until a tester inserted in the center comes out clean, the top springs back when you touch it, and the surface is golden, 30 to 40 minutes.

While the cake bakes, make the frosting. Combine the cashews, coconut milk, 1 tablespoon maple syrup, lemon juice, and kosher salt in a blender; blend on high until completely smooth, about 1 minute. Taste; you may want to blend in an additional tablespoon of maple syrup. Chill in the refrigerator until ready to use. 

When the cake is completely cool, run a knife along the sides of the pan and lift it onto a plate using the parchment flaps. Invert it onto another plate and peel off the parchment. Invert it back to its plate. Pour the chilled frosting over the center, using a spoon or offset spatula to spread it evenly atop, allowing some to drip down the sides of the cake. 

Top with toasted coconut or chopped walnuts. 

Note: To toast coconut, place on a rimmed baking sheet or pie pan and bake at 325ºF until golden brown, 5 to 10 minutes.

Enjoy!

Much love,

Annie

Better For You Carrot Cake With Coconut Cashew Frosting Recipe Pdf (2)

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