Irresistible Celebration Carrot Cake Recipe made with No Added Sugar you'll love

This amazing Cake is so tasty and special for every Occasion. I love the taste and texture, it's super delicious and the best that any Carrot lover and healthy eater will appreciate. This Healthy Plant-based Carrot Cake is made with No Added Sugar or Artificial Sweetener. and has a healthy mix of Chia Seeds, ground Almond, Whole-Wheat Flour, grated Carrots, Raisins, Apricots and other ingredients and covered with delicious Mango frosting made with no added Sugar.

This irresistible Carrot Cake, Vegan Carrot Cake and Low Calorie Carrot Cake is so tasty, delicious and moist with the ultimate mix of nutritious ingredients and a perfect Celebration Cake for Weight Watchers, Healthy Eaters and anyone who is on a Low Sugar Diet. The recipe is easy to make after watching the step by step Video Tutorial.

Baking a Cake with healthier ingredients is beneficial to our health and this Cake has loads of nutritious ingredients. Baking with less Sugar and adding no Sugar at all is tastier if you're able to make a perfect substitution. The combination of Chia Seeds, Applesauce and mashed Banana that I used for this recipe is a great substitute and helps to keep the Cake fluffy, moist and delicious with a mix of ground Almond and sweet fruits with natural flavors and taste.

Ingredients

Carrot Cake

• 1 cup Ground Almond.

• 2 tbsp Chia Seeds soaked with 3 tbsp Water for 30 minutes.

• 1 cup white Whole-Wheat Flour.

• 2 cups All Purpose Flour.

• 1/2 cup Raisins and 1/2 cup dried Cranberries soaked with Lemon Juice for one hour.

• 2 large Carrots grated and drained with hand.

• 6 tbsp slightly melted Coconut Oil.

• 3 tbsp dried chopped Apricots.

• 2 overripe Bananas mashed and mixed with 2 tbsp Lemon Juice.

• 3/4 cup (12 tbsp) unsweetened Applesauce.

• 2 tbsp Baking Powder

• 1 tbsp freshly grated Lemon Zest

• 1 tbsp freshly grated Lime Zest

• 1/2 tsp Salt

• 100ml unsweetened Coconut Milk

No added Sugar Mango Frosting

• 8 tbsp reduced Mango puree

• 300g Cashews soaked with Lemon Juice for 4 hours.

• 100g Creamed Coconut mashed with Fork.(comes in block form and not the same with Coconut Cream)

• 1 tbsp Vanilla Extract

• 2 tbsp Lemon Juice

Mango Puree

1. Peel and chop 2 medium fresh Mangoes.

2. Blend the chopped Mangoes with the Electric mixer until smooth.

3. Transfer the puree to a medium Saucepan.

4. Cook and stir at a medium heat until reduced and thick.

5. Allow to cool at room temperature

6. Cover tightly in a medium Bowl and refrigerate.

Frosting

1. Combine the ingredients for Mango Frosting in a power Blender preferably.

2. Blend the mixture until smooth.

3. Pour into a small Bowl and set aside

4. You must not refrigerate the frosting immediately.

Instructions

1. Whisk the wet ingredients for the Carrot Cake firstly

2. Mix the dry ingredients separately.

3. Sift the dry mixture and combine together with the wet ingredients.

4. Stir in gradually the dry fruits

5. Grease 2 round Baking Pans lightly with Vegetable Oil (I used Spring-forms 24cm and 26cm)

6. Line the Pan bottom with Parchment Paper.

7. Flour the Pan Lightly with 1 tbsp of Flour.

8. Divide the batter and pour into the Baking Pans.

9. Bake in a preheated Oven at 350° F for 35 minutes or bake until the Toothpick inserted into the middle comes out clean (Baking time varies)

10. Allow to cool completely at room temperature.

11. Spread the frosting on your Cake.

12. Enjoy your Cake immediately or refrigerate with airtight Cake Container and enjoy later.

Watch Video!

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