For those of you who have smiled nicely but not been willing to try making my ‘healthier’ dishes and dessert, please give this amazingly fluffy, spicy, caramel-y cake a try. Brave doing it THE SAME way I made it! Change the veggie or the sugar and I can’t guarantee the same results.
CARROT CAKE
1 3/4 cups Organic Palm Sugar
1 1/2 cups Unbleached Flour
1/2 cup Chick Pea Flour
2 tsps Baking Soda
2 tsps Organic Cinnamon (ground)
A good pinch of salt
Mix these first items in a big bowl and set aside.
2 tsps Vanilla (I don’t use the extract)
1 1/4 cup Grape Seed Oil
4 Eggs
3 cups grated YAM
Cream together the wet items then add to the dry and mix well.
Put in a 9×13 inch greased pan and bake at 350 degrees for about 40 minutes.
Eat hot as is or ice once cooled. We don’t have a solution for icing being low glycemic for my husband so we eat it warm. Due to the palm sugar it is very low glycemic and the extra protein of the chick pea really helps balance your blood sugars too. Yam is supposed to be one of the best veggies for vitamins and minerals so I try to sneak it into my kids diets where ever I can. Surprisingly easy because of its natural sweet taste.
Post any questions you have:)
TTFN
Love the idea of the sweet potato instead of the carrot! Sounds wonderful Becky, thanks!