Carrot cake has always topped the list as my most favorite dessert. I created this healthy recipe for a birthday celebration and it was a hit! This healthy recipe is gluten free, dairy free and sugar free. Enjoy!
10 Health Benefits of Carrots
1. Improved Vision
Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision. Beta-carotene has also been shown to protect against macular degeneration and senile cataracts.
2. Cancer Prevention
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties. Falcarinol is produced by the root of the carrot to protect it from fungal diseases. Carrots are one of the only common sources of this compound.
3. Anti-Aging
The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism. It help slows down the aging of cells.
4. Healthy Glowing Skin
Vitamin A and antioxidants protects the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone.
5. A Powerful Antiseptic
Carrots are known by herbalists to prevent infection. They can be used on cuts – shredded raw or boiled and mashed.
6. Beautiful Skin
Carrots are used as an inexpensive and very convenient facial mask. Just mix grated carrot with a bit of honey. See the full recipe here: carrot face mask.
7. Prevent Heart Disease
Studies show that diets high in carotenoids are associated with a lower risk of heart disease. Carrots have not only beta-carotene but also alpha-carotene and lutein. The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.
8. Cleanse the Body
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fibers present in carrots help clean out the colon and hasten waste movement.
9. Healthy Teeth and Gums
It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. Carrots stimulate gums and trigger a lot of saliva, which being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.
10. Prevent Stroke
From all the above benefits it is no surprise that in a Harvard University study, people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less.
Enjoy a healthy slice of carrot cake, that is gluten-free, dairy-free and sugar-free!
Ingredients
- 1 c. Almond Flour
- 1/4 c. Coconut Flour
- 1/2 c. Granulated Sweetener - for sugar-free I recommend Swerve or Birch Xylitol
- 2 tsp. Aluminum-Free Baking Powder
- 1/4 tsp. Celtic Sea Salt
- 1 1/2 tsp. Cinnamon
- 1/4 tsp. Ground Ginger
- 1/8 tsp. Ground Nutmeg
- 3 Large Eggs
- 1/2 c. Unsweetened Almond Milk
- 1 1/2 tsp. Vanilla Extract
- 3 Large Carrots, Grated
- 2 Tbsp. Coconut Oil, Melted
- Almond Cream Cheese Frosting
- Coconut Oil for Pan
Directions
- Preheat oven to 350 degrees F.
- Grease 8 1/2 inch round cake pan with coconut oil, cut unbleached parchment paper into circle and line bottom of pan.
- In medium mixing bowl, sift together almond flour, coconut flour, sweetener, baking powder, salt, cinnamon, ginger and nutmeg.
- In small mixing bowl, whisk together eggs, almond milk, vanilla extract.
- With electric beaters on medium speed, add wet to dry and mix until incorporated. Then add in grated carrots and finally melted coconut oil.
- Spoon batter into prepared pan and smooth.
- Bake for 40 minutes or until cake springs back when lightly touched.
- Invert on cooling rack and remove from pan immediately.
- Once cooled frost and enjoy!
Notes
As you can see from the picture, I made this into a layer cake by cutting the cooled 8 1/2 inch round cake in half and then frosted and stacked. This recipe is dairy-free and is frosted with a non-dairy alternative to cream cheese frosting. It is also lovely topped with whipped coconut cream. Nutritional information without frosting 170 calories, 14 g fat, 9 g carbs, 4 g fiber, 5 g NET CARBS, 7 g protein
