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Tag: healthy carrot cake

  • How to make Healthy No-Bake Brownies

    How to make Healthy No-Bake Brownies

    These gluten-free No-Nke Brownies are so healthy and delicious, creamy, chocolatey, mouth-watering, that it’s hard not to fall in love with them from the first bite.

    Healthy No-Bake Brownies Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 16 servings
    2 1/2 cups (400g) pitted dates
    1 1/2 cups (150g) walnuts
    1/2 cup (60g) cocoa powder
    2 tbsp (20g) cocoa nibs, optional
    1 1/2 tsp (7g) vanilla extract
    1 tbsp (15g) coconut oil, melted
    1/4 tsp (2g) salt
    Frosting
    1/4 cup (30g) cocoa powder
    1/4 cup (80g) honey or agave/maple syrup
    2 tbsp (30g) coconut oil, melted
    1/2 tsp (2.5g) vanilla extract

    1. Place the walnuts, dates, walnuts, cocoa powder, vanilla extract, coconut oil and salt into the bowl of a food processor. Process until completely combined and the mixture holds together.

    2. Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it’s set.

    3.Spread the mixture into the prepared baking pan and press with the back of a wet spoon to create a smooth surface.

    4. Prepare the frosting. In a small bowl combine the cocoa with honey (agave/maple syrup), coconut oil and vanilla extract.

    5. Spread evenly over the mixture in the pan.

    6. Refrigerate for 2 hours to set. Keep leftovers refrigerated.

     

  • How to make Carrot Cake Roll Recipe

    How to make Carrot Cake Roll Recipe

    This is a great way to enjoy carrot cake without the need for decoration like a regular sponge cake. In roll form, the last thing you have to do is sprinkle some powdered sugar on top and you’re done. Mascarpone cheese filling combined with carrot cake is great. Everyone loves this.

    Carrot Cake Roll Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 10 servings

    Cake
    3 eggs
    2/3 cup (135g) sugar
    1/2 tsp salt
    1 tsp vanilla extract
    2 tbsp canola oil
    1 tsp lemon juice
    2 cups grated carrots (about 2 medium carrots)
    3/4 cup (100g) flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    2 tsp cinnamon
    1 tsp ground ginger
    1/4 tsp nutmeg

    Filling
    1 cup (240 ml) heavy cream
    8-ounce (250g) Mascarpone cheese, room temperature
    1/2 tsp cinnamon
    1/2 cup (60g) powdered sugar
    1 tsp vanilla extract

    Dusting
    1/4 cup (30g) powdered sugar for the towel and topping

    Directions

    1. Preheat the oven to 350F (180C). Butter a 12 X16 inch (30 x 40 cm) baking tray and line it with parchment paper.

    2. In a large bowl add eggs ,sugar, salt and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Add carrot and lemon juice. Fold until well combined.

    3. Sift the flour, baking powder, baking soda, cinnamon, ginger and nutmeg over the bowl. Gently fold the flour in. Carrots may be different each time, either with more juice or dry. For this cake it is preferably to be more dry, but if they are too juicy you may need to add gradually another 1/4 cup to 1/2 cup flour in the mixture.

    4. Pour the batter into the pan and spread evenly into the corners using the back of the spatula.

    5. Bake for 15 minutes. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel.

    6. Sprinkle the top of the cake with powdered sugar.

    7. While still hot roll the cake up in the towel. You will have to do it while is still hot/warm either wise it cracks. Let cool completely.

    8. Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat Mascarpone cheese with powdered sugar, cinnamon, and vanilla. Fold together.

    9. Unroll the cake and spread the filling evenly over the cake.

    10. Roll the cake back up. Sprinkle with more powdered sugar before serving.