Although this holiday just begins to turn popular in France, but we had a few kids who came around our house today and rang the doorbell asking for candies. So, in order to put a fair counter-weight to the indecent amount of candies (full of sugar) sitting still on our kitchen counter, I’ve decided to bake something orange (“Halloween Special”) that would be a healthy piece of something for adults to munch on throughout the day. Please meet my healthy Carrot Cake!
Why is it so healthy? In my recipe, although the core ingredients are inspired by most American traditional recipes, there’s no icing, no frosting, and although the recipe includes refined sugar, those who don’t consume sugar can replace it either by Stevia, or by melting 2 nice juicy pears (diced) in a saucepan and let them cool down, prior to mixing them together with the other ingredients! How cool is that?!
Before you jump to the recipe section, did you know I’ve just published my first cookbook? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen. It’s available online (just click on the title) and can be distributed and delivered worldwide at a very good price. You can check a sample as well here.
- 2 large carrots, peeled and grated
- 1 egg
- 100 g of refined sugar or 2 pears (see explanations above the picture)
- 1 tbsp of vegetal oil
- 1 tsp of vanilla extract
- 1 Greek yogurt
- 80 cl of milk
- 200 g of type 55 flour
- 125 g of oat bran
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- a tbsp of cinnamon
- pine nuts
- Peel and grate the carrots, set aside.
- Preheat the oven at 185 degrees Celsius.
- In a large mixing bowl, mix the liquid ingredients together: the egg, the oil, the vanilla extract, the yogurt and the milk.
- Combine with the sugar (or the pears).
- In another mixing bowl, mix the dry ingredients: the flour, the oat bran, the salt, the cinnamon, the baking powder and the baking soda.
- Combine well both bowls’s mixture, then add the grated carrot and stir in thoroughly.
- Grease a cake mold with butter.
- Pour the mixture in the mold. Spread pine nuts on top.
- Bake about 75 to 80 minutes (start checking your cake at around 65 minutes, and keep baking till a knife comes out dry).
- Un-mold and slice only when the cake has cooled off totally.
Created and Written by Sophie Rebibo-Halimi, © 2015 All Rights Reserved.