- Hey guys.
I'm Nicki Sizemore.
Welcome to my kitchen, and
welcome back to my channel.
I am so excited.
I am so excited, because
today, I'm going to show you
how to make one of my favorite
baked goods of all time.
We're making my healthy
carrot cake recipe,
and you're not going to
believe that it has no sugar.
The carrot cake is, hands
down, my favorite cake.
But you want to know what?
Carrot cake can be a pain in
the you know what to make.
You've got to shred the
carrots, multiple mixing bowls,
multiple steps, and for years, it ended up
that I'd only make carrot cake
like once a year, if that.
Until I developed this recipe.
This is going to blow your mind.
This carrot cake batter gets made
right in a Vitamix blender
or a food processor.
There is no shredding of carrots,
no mixing bowls required,
and it's quick and it's easy,
and the result is an ultra moist cake
with the classic carrot cake flavor,
but it is sweetened with
just a touch of maple syrup.
We're going to take the cake
over the top, of course,
with a maple cream cheese frosting,
because we all know the
frosting is the best part.
This healthy carrot cake is
not only an amazing dessert,
but it's also an awesome
snack or even breakfast.
Yes, I give you full permission
to eat this for breakfast.
I can't wait to show you how it's made,
so let's head to the kitchen.
And don't forget to hit
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so that you don't miss out
on any of my wholesome, family-friendly,
and naturally gluten-free recipes.
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We are going to start
by preparing our pan.
So I have an eight-inch cake pan.
I'm going to spray that
with cooking spray,
or you could rub it with oil or butter.
Line it with parchment
paper and spray it again.
The parchment is going to make it easier
to pull the cake out later.
Now I've got some raisins here.
I'm just going to cover
them with hot water
and let them sit to plump up
while we make the rest of the batter.
So you'll need three medium
carrots for this recipe.
Give them a coarse chop, you
don't have to shred them,
and plop them right into a
Vitamix or a food processor.
Blend the carrots,
stirring with the tamper
while increasing the speed
until they are finely chopped.
If you're using a food processor,
just pulse until the
carrots are finely chopped.
Stop and scrape down the
sides, and then pulse again,
just to make sure that
all of those carrot pieces
are evenly chopped.
This looks great, so transfer
the carrots to a bowl.
You want to scrape out as
many carrots as you can,
but don't worry if there
are still some carrot pieces
in the blender or food processor.
You don't even have to wash it.
Next, we're going to
add our wet ingredients.
So I have two eggs,
maple syrup, applesauce.
The applesauce is going to
allow us to cut back on the oil
and it's going to add moisture.
Milk, melted coconut oil,
ground cinnamon, ground ginger,
cardamom, nutmeg, fine sea
salt, and a splash of vanilla.
And just pop the lid back on,
and we'll blend until smooth.
Beautiful.
Now for the dry ingredients.
We have almond flour,
dried unsweetened coconut,
and baking powder.
Pulse just until everything
is evenly incorporated.
All right, guys.
We're almost done.
Now drain those raisins
and then add them right to the batter,
along with the chopped carrots
and some chopped walnuts.
You could also use pecans,
or you can omit the nuts altogether,
although I love how they
provide some crunch.
Process again,
while stirring just until
everything is mixed together.
You do not want to over-blend
or over-process at this point,
because we want to keep some
of that texture in the cake.
Use a rubber spatula
just to scrape the sides
and give the batter one more stir,
and now it is ready to bake.
So let's scrape it into
our prepared baking pan.
Spread the top in an even layer.
I find that a little mini
offset spatula works great
for this, but you could use a spoon.
Then bake the cake in a 350-degree oven
until golden and firm.
It'll take about 45 minutes.
At this point, your kitchen
is going to smell amazing.
Now let the cake cool in
the pan for 10 minutes,
and now let's remove it from the pan.
Just run a small knife along the edges
and use those parchment
handles to pull it right out.
You could always serve
the cake right in the pan
if you want to skip this step.
While the cake cools,
let's make the frosting.
I have eight ounces of
softened cream cheese.
Beat that until smooth,
and now we're adding the maple syrup.
Now this is the trick:
you want to add the maple
syrup very, very slowly,
beating it in as you go,
and then stop and scrape
the sides as needed.
This way, you'll end up with a
super smooth, creamy frosting
without any lumps.
This is a two-ingredient
frosting, you guys,
and oh my gosh, I could swim in it.
And now for the fun part.
We are going to scrape that
maple cream cheese frosting
over the top of the cake and
spread it in an even layer.
Oh man, is your mouth watering yet?
My mouth is watering.
Now you can serve this just as it is.
I like to garnish the top
with some chopped walnuts,
again, just for a little bit more crunch.
And there you have it, my friends,
a healthy, naturally sweetened carrot cake
made with no sugar.
I promise you, you will not miss it.
If your kitchen is warm,
refrigerate the cake for 15
to 30 minutes before slicing
to help that frosting set up.
I didn't have the patience to do that,
which is why the frosting
is a little soft here.
But oh, man.
This is how I actually love it.
Serve the cake in squares
as an awesome dessert
or a perfect snack cake
or even breakfast cake.
Thank you guys so much for tuning in.
I hope that you like this
healthy carrot cake recipe.
Can you believe it has no sugar?
And it's gluten-free.
I've included a link
below to the full recipe,
and I've also included
a link to my website,
where you can find a
ton of other wholesome,
gluten-free desserts and baked goods.
Don't forget to hit that Subscribe button.
Thank you so much for watching,
and I will see you next time.
