nourishing traditions + sustainable habits

Carrot & Zucchini Spice Cake {refined sugar-free & dairy-free}

This Carrot & Zucchini Spice Cake is not only moist and sweet but packed with vitamin rich veggies. It’s a perfect recipe for those of you trying to limit your sugar intake or stay away from dairy but still want a healthier indulgence.


I’ve always loved carrot cake, there is just something about the spices and the moistness of the cake that always made me want to go back for more. The only problem is the traditional carrot cake is loaded with sugar which pretty much cancels out any of the healthiness the carrots brought to it.

I’ve been trying to develop a healthy Carrot Cake recipe for a while, but none have really turned out how I wanted. Until this one. It checked all of the boxes–full of veggies, refined sugar-free, dairy-free, easy to make with easy to find ingredients, perfectly moist and aromatic.

This cake can be frosted with either a coconut cream or cream cheese frosting sweetened with maple syrup. But my favourite way to eat this cake is plain or with just a drizzle of maple syrup and cinnamon sweetened full fat plain Greek yogurt. These also work great baked into muffins, but you would need to shorten the baking time. If you plan on keeping it more than a couple of days, I’d recommend storing it in the fridge. It never really lasts that long in our house.

So go ahead and ditch the sugar laden carrot cakes and give this one a try instead!

 

Carrot & Zucchini Spice Cake {refined sugar-free & dairy-free}
Ingredients:

2 cups whole wheat flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon allspice

1/3 cup maple syrup

3 eggs

1/2 cup olive oil/melted coconut oil

1/2 cup unsweetened apple sauce

1 teaspoon vanilla extract

2 cups carrots and zucchini, grated

6 dates, chopped

Directions:

  1. Preheat oven to 350F/175C.
  2. Mix together the dry ingredients (flour, baking soda, salt, and spices) in a separate bowl. Set aside.
  3. Mix the wet ingredients together in another bowl (syrup, eggs, oil, applesauce and vanilla).
  4. Gradually mix the dry ingredients into the wet ingredients 1/2 cup at a time. Mix until fully combined.
  5. Gently fold in the veggies and dates.
  6. Pour into greased 9″ circular cake pan (altering cooking time for a different sized pan) and bake for 30-35 minutes or until toothpick comes out clean when stuck into the middle of the cake.

 

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