A healthier carrot cake

Carrot Cake 1

This is how it works
You're young until you're not
You love until you don't
You try until you can't
You laugh until you cry
You cry until you laugh
And everyone must breathe
Until their dying breath

~ Regina Spektor , On the Radio

Life in your twenties. A big deal and much more challenging than adolescence, if you ask me. It's something that's been on my mind for a while now. They call my generation Millennials and everybody seems to have an opinion about us. We're either spoiled and lazy or freakishly ambitious. Making it, or struggling in a society struck by financial crisis.

Some of us find the perfect job, others struggle, go back to studying or even living with their parents. We have opportunities our grandparents never had and our parents will never understand. Buying a house, marrying, getting kids. It's not as much on the mind of twenty-somethings as it used to be. What is? Being happy, traveling, living life. Or something like that.

We are the first generation growing up with technology and globalization and therefore have a unique view of the world, I believe. It feels like this place is ours, but at the same time I also wonder whether we fit in. And how. These are questions I've asked myself lately. And I don't have an answer for yet.

Maybe expectations are too high, choices too many. I don't know. Maybe, we're not that different from other generations at all. And maybe I think too much about this kind of stuff because my astrology sign is Cancer. I'm not a researcher of an expert in sociology. This is just one girl's opinion.

One thing I do know. Cake makes everything better. Especially carrot cake. I ate so much of it when I lived in Washington DC. Every Sunday for dessert. Delicious, but after ten minutes I was high on sugar. This recipe I am sharing results in a healthier cake. With lots of good stuff in it and it still tastes like carrot cake should taste. I think I would even eat it for breakfast. If you leave out the frosting, it'll taste great toasted with some raw honey.

Carrot Cake 2

A relatively healthy carrot cake

1/4 c. melted coconut oil
3/4 c. palm sugar
3 eggs
2 c. grated carrots (about 4-5 big carrots)
1/4 c. desiccated coconut
1/3 c. brown rice flour
2/3 c. almond flour
1 c. oat flour
1 c. pecan nuts
2 tsp baking powder
1 tsp cinnamon
1/2 tsp vanilla powder
1/2 tsp ground ginger
a pinch of salt
zest of one unwaxed orange


7 oz/ 200 grams ricotta
1 tbsp maple syrup
orange zest/more pecan nuts

Preheat oven to 350 F/180 C. 

With an electric mixer, beat the eggs until frothy. Add the oil. Beat for another minute. Stir in grated carrot, coconut and orange zest.

Sift together the different flours, make sure you don't have any lumps. Add baking powder, sugar, spices, and salt. Stir to combine.

Slowly add the dry mixture to the wet mixture. Fold and add the pecan nuts. 

Pour the batter into a greased spring tin. Bake in the oven for about 40-45 minutes, or until golden brown and an skewer comes out clean. Leave to cool on room temperature for 20 minutes before removing from the tin. 

For the frosting:

Whip 200 grams of cooled ricotta with a hand mixer and add a tablespoon of maple syrup. Whip until smooth. Spread over the cooled cake. Garnish with fruit, nuts or zest. 

Carrot Cake 3