Nutless Carrot Cake with Cinnamon Cream Cheese Frosting
Desserts & Drink Recipes Recipes
Nutless Carrot Cake with Cinnamon Cream Cheese Frosting
Desserts & Drink Recipes Recipes

Nutless Carrot Cake with Cinnamon Cream Cheese Frosting

Carrot cakeI’ve been thinking about making a carrot cake for a while. I’m a fan and I know my budding little chefs would like it, but my son has a nut allergy, so I can’t bake the traditional version. I’ve been playing around with different ingredients when I got a call for baking recipes with Hodgson Mills flour. This was the final inspiration. My recipe has carrots, zucchini, honey, cinnamon, nutmeg, Hodgson Mills white whole wheat flour and NO NUTS! I think the texture of the whole wheat flour is exactly what makes this carrot cake just right. My kids ate the cake without realizing they were eating carrots and zucchini (which normally would never happen) – the flavor and combination of ingredients makes this taste exactly like the traditional carrot cake. I’m using whipped cream cheese in the frosting for a lighter, less creamy ending, and we always add a little extra dash of cinnamon. Bite in!

Serves 12-15

Ingredients:

ingredients for nutless carrot cake

  • 2 cups white whole wheat flour (Hodgson Mills)
  • 1/4 cup brown sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. salt
  • 1/3 cup 2% milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 Tbsp. honey
  • 2 medium carrots washed, shredded to 1 & 1/4 cups
  • 2 medium zucchinis washed, shredded to 1 & 1/4 cups
  • Frosting: 1 cup whipped cream cheese, 1 cup powdered sugar, 1 tsp cinnamon, 1 tsp vanilla extract, 1/4 tsp or a squeeze of lemon juice

Directions

1. In a large bowl, mix your dry ingredients: Hodgson Mills white whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
mixing dry ingredients
2. Preheat the oven to 425 F.

3. In a smaller bowl, mix your wet ingredients: egg, milk, vegetable oil, vanilla and honey. Note, I used 2% milk because skim milk makes this recipe too diety-tasting and whole milk – a little rich. It’s a small amount but I could tell the difference. I also used lighter/amber honey rather than the darker varieties in this recipe. We often substitute sugar for honey and you may know that honey and cinnamon is a powerful force against colds.

4. Pour the wet ingredients into your dry ingredient bowl and mix. It should be a little bit dry but gooey from the honey.

5. Peal and grate 2 carrots to pack one and a quarter cups. Grate zucchini (unpealed) to also equal a cup and a quarter. If you can, buy at least grated carrots to make your job easier, though it only took me 5 minutes to peal and grate the veggies. I used a medium grater size, since if you go too small, you won’t get that texture you are looking for in this carrot cake.

6. Fold the shredded carrots and zucchini into the bowl and mix well.
Folding in carrots and zucchini
7. Spray a round baking pan with cooking spray. Transfer the cake batter into the pan.

7. Bake in the 425F oven for 20-23 minutes. Check with a toothpick a few minutes before 20 and after. Don’t burn! Take out to cool.
Nutless carrot cake
8. Mix the frosting ingredients – cream cheese, powdered sugar, cinnamon, vanilla, lemon – until smooth. Frost the cake once cooled.
Frosted Nutless Carrot Cake
Leave a comment below to win your own set of Hodgson Mills flour – white, whole wheat, and more! $25 value!

 

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