I don’t bake much. As I make every effort to cook healthy, I try not to make room in my kitchen for butter and cream. But I am happy that I can still bake a yummy cake using heart-healthy, expeller pressed canola oil. These cakes have a lot of good-for-you stuff like organic carrots, fresh ginger, roasted walnuts, golden raisins. Yes, this dessert has a whole lot of healthy with a little bit of naughty!
This recipe is an adaptation of my very own Carrot Cake recipe
Healthy Carrot Cake Cups
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons sea salt
- 1 teaspoon ground cinnamon
- 2 cups sugar
- 4 large eggs
- 1 cup organic, expeller pressed canola oil
- 2 ½ cups organic carrots, peeled and finely shredded
- 1 ½ tablespoons fresh ginger, finely minced
- 1 tsp lemon rind
- 1 cup chopped roasted walnuts (plus 12 large pieces for garnish)
- 3/4 cup golden raisins
You will need 8 baking cups with a 4” diameter. I like to use oven-safe paper cups (no pre-greasing needed!)
Pre-heat oven to 350°F and position rack in the center of the oven. Arrange paper baking cups on a baking tray.
In a medium bowl whisk the flour, baking powder, salt, and cinnamon until well combined.
Using standing mixer (or an electric mixer), beat eggs and sugar at medium-high speed for 5-6 minutes, until mixture is thick and pale. Reduce speed to low and add oil in a stream, slowly. Add flour mixture in 3 different batches, beat until blended. Add carrot, ginger and lemon rind; beat until all ingredients have incorporated. Remove bowl from mixer. Stir in walnuts and golden raisins then mix with a wooden spoon. Divide batter between cups, filling only about 2/3 of each one.
Bake cakes for about 35 minutes (or until wooden stick comes out clean when inserted in the center). Cool cakes in pans on rack 15 minutes.