Healthy Carrot Cinnamon Cake

By replacing refined white flour with whole wheat and swapping white sugar for natural honey, we keep the cake incredibly moist while lowering its glycemic index.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 2 large eggs · 143 kcal in the whole recipe
• 100 grams of honey · 304 kcal in the whole recipe
• 60 grams of olive oil · 540 kcal in the whole recipe
• 150 grams of whole wheat flour · 556 kcal in the whole recipe
• 150 grams of grated carrots · 62 kcal in the whole recipe
• 40 grams of chopped walnuts · 262 kcal in the whole recipe
• 10 grams of baking powder · 12 kcal in the whole recipe
• 1 teaspoon of ground cinnamon · 5 kcal in the whole recipe
• A pinch of ground nutmeg

Method

1. Whisk the eggs and honey in a deep bowl using a mixer until light in color and frothy.

   

2. Pour in the olive oil and mix gently. Sift in the whole wheat flour, baking powder, cinnamon, and nutmeg, then fold gently with a spatula.

   

3. Add the grated carrots and chopped walnuts, folding gently until just combined.

   

4. Pour the batter into a lined loaf pan. Bake in a preheated oven at 175°C (350°F) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.