Low sugar carrot orange cake
Have you ever tried the combination of oranges and carrots for a cake?
It is tender, juicy, and full of orange flavor.
Also, I call this cake a healthy dessert for two reasons:
– I replaced the white sugar with organic coconut sugar, and
– I combined wheat flour with whole wheat flour in the same amount to keep the refined carbs under control, add some nutrients, and reduce refined carbs.
Keeping refined carbs under control is another part of healthy eating and weight management.
And that’s what I have tried to do in this recipe.
Let us face it, we all crave a few refined carbs from time to time. But the most important thing is to eat very little of them and only occasionally.
I also called this carrot orange cake a low-sugar cake because the entire cake contains only 90 grams of coconut blossom sugar.
The whole cake makes eight servings, with almost 11 grams of sugar in each piece. Each piece of cake weighs about 140 grams.
Every time I prepare a healthy treat, I focus on adding value to my health by using ingredients that nourish my body.
Why I used coconut sugar to bake this carrot orange cake?
I used coconut sugar for a more intense flavor. I prefer coconut sugar in my desserts because it is less processed than white sugar and contains more nutrients. But sugar is always sugar, whether white, brown, cane, or coconut. So we should consume it in moderation.
I love its mild caramel flavor, which makes desserts taste different than those made with other sweeteners. But in a good way.
Coconut sugar has a lower GI (glycemic index) than cane sugar.
The glycemic index of coconut sugar is 35, while that of cane sugar ranges from 58 to 82 on a scale of 100.
What are the ingredients for the low-sugar carrot orange cake?
250 g grated carrots (4 medium carrots)
80 ml extra virgin olive oil
70 g organic coconut sugar
Three large organic or free-range eggs
75 g ground toasted walnuts
100 g whole wheat flour
100 g wheat flour
150 g orange juice
One teaspoon of baking powder
½ teaspoon baking powder
One teaspoon of ground organic cinnamon (I used Ceylon cinnamon)
½ teaspoon ground nutmeg
2 tsp of orange zest from organic oranges
A pinch of salt
For garnish: Toasted flaked almonds or ground toasted walnuts, cinnamon, and orange slices.
Cream cheese frosting with an orange hint
I created my brand new cream cheese frosting. It’s smooth and has a unique flavor from the coconut sugar I used to sweeten it. If you are not a fan of coconut sugar, you can replace it with white sugar.
Ingredients for the cream cheese frosting:
200 g full-fat organic cream cheese block, softened to room temperature
40 g unsalted butter, softened to room temperature
Two tablespoons of organic coconut blossom sugar
2 tsp of orange zest from organic oranges
For garnish: Toasted flaked almonds or ground toasted walnuts, cinnamon, and orange slices
Shelled or unshelled walnuts?
This low-sugar carrot orange cake uses walnuts to give it a richer dimension and flavor.
If you garnish the cake with ground, toasted walnuts, you’ll feel how beautifully toasted walnuts and orange go together in every bite.
I prefer to buy unshelled walnuts from local farmers and toast and grind them.
You will get the best flavor if you grind the nuts before baking.
Nuts contain a lot of oil; as you probably know, the fat tends to go rancid, changing its flavor and nutritional value.
Their shell protects the fatty acids in the walnuts from air, light, and temperature changes, which are responsible for the walnuts becoming rancid.
How do you toast and grind walnuts?
I prefer to toast walnuts because it brings out their flavor better.
Toasting walnuts on the stove is faster than in the oven, saving time, electricity, or gas.
Take a medium-sized pan and put it on medium heat.
Add the walnuts and toast them for about 3 to 5 minutes or until they turn light brown.
Keep stirring, so they do not burn.
Remove the pan from the heat and let it cool completely.
Use a coffee grinder to get the walnut meal.
Tips for preparing this low-sugar carrot orange cake:
You can add a few toasted walnuts, coarsely chopped, to the batter. I preferred to keep it simple. The toasted walnuts will intensify the nutty flavor of the pie.
Use freshly grated carrots. It’s better to grate them at home than to buy prepackaged, pre-grated carrots because they are dry and sometimes hard.
Use room temperature ingredients: Allow the eggs, cream cheese, and butter to come to room temperature before using them in this recipe
I recommend making this carrot orange cake ahead of time for a more intense flavor and an even more tender bite.
How to prepare the low-sugar carrot orange cake?
Preparation time: 20 minutes
Baking time: 30 to 35 minutes
Makes eight slices
The recipe is easy to make, affordable, and bursting with orange flavor.
Preheat the oven to 180 C/ 365 degrees Fahrenheit.
Toast the walnuts and let them cool.
Grind walnuts and put them aside.
Mix the dry ingredients in a large bowl: flour, toasted ground walnuts, baking powder, baking soda, orange zest, cinnamon, nutmeg, and a pinch of salt.
In another mixing bowl, beat eggs and sugar with an electric mixer at medium speed. Stir until the eggs are pale yellow.
Gradually add the oil and stir until well incorporated.
Add the flour mixture with a rubber spatula, stirring in large motions. Slide the spatula along the bottom of the bowl and keep stirring the ingredients from the bottom to the top until evenly mixed.
Add the orange juice
Fold in the carrots.
Line a round tart pan (24 cm in diameter – 9 inches) with parchment paper and grease it with olive oil.
Pour the batter evenly into the tart pan
Bake the cake for 30 to 35 minutes
Test the center of the cake with a toothpick. If it comes out almost clean, the cake is baked.
Let the cake cool completely before frosting.
Spread the frosting and garnish the cake.
Store the carrot orange cake in the refrigerator. It keeps well for up to 4 days.
How to make cream cheese frosting with an orange hint?
Step 1: Beat the cream cheese and butter in a large bowl with an electric hand mixer on medium speed until smooth. This will take about 2 minutes.
Step 2: Add the coconut sugar, and beat until the sugar dissolves. Beat on low speed for 30 seconds, then increase the speed to medium and beat until everything is well mixed.
NOTE: Do not overbeat the cream cheese. It can break down and become runny if beaten too hard. Once the mixture looks fluffy and stiff, you should turn off the mixer.
Tip to keep the weight down:
Since this low-sugar carrot orange cake is rich but healthy, remember that moderation is the key to everything, including healthy foods.
Enjoy a slice of this cake in the first part of the day so you have enough time to burn off the calories and reach your weight maintenance goal.
This low-sugar carrot and orange cake will keep in the refrigerator for at least four days.
I am looking forward to hearing from you.
If you recreate this low-sugar carrot orange cake recipe, let me know by sharing your pictures on Instagram and tagging them with the hashtag #healthywomanstyle, or leave a comment below.
Wishing you a fall filled with healthy desserts, inspiration, and good things,
All content on the Healthywomanstyle website is created and published online for informational purposes only. It is not intended to substitute professional medical advice and should not be considered health or personal advice.
The content of this blog should never be used as a substitute for medical advice from your doctor or other qualified healthcare professional.
Please consult your physician before making any health decisions or seeking advice about a particular medical problem.
We are not responsible for the outcome of the recipes you try on healthywomanstyle.com.
Due to variations in ingredients, cooking temperatures, errors, omissions, or individual cooking abilities, you may not always get the same results we do.