This weekend was my older brother’s 29th birthday (love you Spandola). To celebrate, my whole family met at my parents’ house for dinner and dessert.
The evening was filled with my Dad’s famous Beef and Broccoli.
And some tofu and steamed veggies for the health foodie types.
My favorite part of the meal was of course dessert (shocker). We had tons to pick from including a carrot cake I made from scratch.
Earlier in the week, I asked my Mom for the family recipe for carrot cake. Carrot cake has always been a family favorite. I remember spending many of my Mom’s birthdays grating carrots for her birthday cake.
When she sent me the recipe, I was a tad shocked by how unhealthy it was. Granted the recipe came from my mom’s grandmother, back before anyone cared about fat and butter.
Since my Mom and sister-in-law have been working out as their new year’s resolution, I thought I would provide everyone with a healthier dessert option. So that’s how the Douglas Healthy Carrot Cake came to be.
I used some basic healthy substitutes that you can use in pretty much any recipe.
Molasses and raw sugar for processed sugar.
Egg whites instead of whole eggs.
Whole wheat flour as a substitute for processed flour.
Apple sauce for oil.
Even though this recipe was made with healthier ingredients, it was incredibly moist and seriously delectable. The molasses really added some depth to the flavor profile. Hope you enjoy this blast from the past. It tastes even better when you are surrounded by the people you love the most in the world.
Healthy Douglas Carrot Cake
Ingredients:
Cake
- 2 cups whole wheat flour
- 2 tsp baking soda
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 tsp salt
- 1 cup molasses
- 1 cup raw sugar
- 1 ½ cups apple sauce
- ½ cup chopped nuts
- 3 cups grated carrots
- 2 eggs
- 2 egg whites
Frosting
- 1 stick butter
- 8 ounces light cream cheese
- 2 teaspoons of vanilla
- 4 cups powdered sugar
Method:
Preheat oven to 350 degrees.
Grate 3 cups of carrots (beware your fingers will be orange afterwards).
Add dry ingredients to large bowl (flour, sugar, carrots, baking soda, nutmeg, cinnamon, nuts, salt). Mix together.
Add apple sauce and molasses. Mix together.
Add eggs one at a time, mixing thoroughly after each one.
Add egg whites and mix thoroughly.
Divide mixture into two 9 inch round pans. Bake for 35 minutes.
While the cake is baking, you can mix the cream cheese frosting.
Add butter, cream cheese and vanilla to large bowl. Cream for 5 minutes.
Add ½ of powdered sugar. Mix for 3 minutes. Add remaining powdered sugar. Mix for another 3 minutes.
After cake has completely cooled, place small dollop of icing on cake stand and spread.
Place first layer of cake on cake stand.
Add thick layer of icing, then place second layer of cake on top.
Next, complete your crumb coat of frosting. It should be very thin, so that you encapsulate the cake while keeping the icing smooth.
Cool cake in refrigerator for at least 3 hours.
Remove cake for final layer of icing.
Enjoy. It’s especially delicious on birthday occasions. Happy birthday big bro. I couldn’t have asked for a funnier one.
Follow our newlywed journey through love, laughter and happily ever after. I'm Mr. Adam's best friend, a wedding fanatic, a health food nut, a yoga fiend, an arts & crafts-ers, a DIY-er, a wannabe world traveller, a pinterest addict and a Jesus lover. I hope you enjoy our wedding/newlywed/travel/food/healthy living/crafting adventures.
I've been waiting for this recipe ever since you mentioned it on FB! I can't wait to try it!
That looks yummy! For those watching their sugar, I have been using agave syrup – it is similar to honey, but is more stabilizing for blood sugar levels. I bought a bottle to try, and now have used it in several things. Also, adding a T of maple syrup to it in some recipes has added a really nice, subtle flavor.
Yay! You'll have to let me know what you think.
I've heard of agave but haven't tried it yet. Both great tips!
Hil you did a great job adapting a 50 year old recipe. It was even more delicious than the original.
Thanks Momma!