I love a good challenge. The kind that scares me slightly, makes me question my capabilities and forces me to do my best. It might sound ridiculous, but that’s what this cake did.
I love a good carrot cake, but a good carrot cake is hard to come by! I don’t quite understand it myself, but many carrot cakes turn out very dry. I also want to taste more than just carrots in my cake. There are so many flavors that compliment carrots. A carrot cake should be creative and fun!
I chose ginger and pineapple as my two complimenting flavors. The ginger leaves a tiny bite at the end of each mouthful. The pineapple draws out the natural sweet in the carrots and creates a soft textured “crust” underneath the cake.
This cake can stand alone without frosting. That was really important to me simply because it’s hard to make a cream cheese frosting without cream cheese, and a lot of people have a hard time with dairy (myself included). So while the cake can be frosted, it doesn’t have to be. How neat is that?!?
Biting into this cake, you’ll notice the consistency is spot-on for a regular cake. I love the idea of a cake that can bring people to the light-which is that eating real food doesn’t have to be gross. It can be delicious and nutritious! This cake is gluten free, dairy free and butter/oil free. I used apple sauce instead of any kind of fat. That also helped get the right moisture for a carrot cake. A carrot cake should be moist throughout, but hold itself well while cutting into it.
Invite some friends over, sway them to the dark light side of life and indulge in some carrot cake! This is a great starter dish for those skeptical about a healthy lifestyle. As always, I linked some of the ingredients to Amazon for quick purchasing. Enjoy!