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Wednesday, July 1, 2015

Easy Carrot Cake


 
This is really healthy cake and good for your diet .Carrots are of the most widely used and enjoyed vegetables in the world , partly because they grow relatively in a number of dishes and cultural cuisines .

It is typically orange in color , but purple ,white ,yellow and red carrots are out there , just not a as common .The taproot  of the carrot is the part of the vegetable most commonly eaten , although the greens are still beneficial in salads and other forms .

The health benefits of carrots include reduced cholesterol , prevention from heart attacks , warding off of certain cancers , improving vision , and reducing the signs of premature aging .Furthermore , carrots have the ability to increase the health of your skin , boost the immune system , improve digestion , increase cardiovascular health, detoxify the body , and boost oral health in a variety of ways .They also provide a well rounded influx of vitamins and minerals .

Secrets for Healthier Carrot Cake
Carrot cake is one of those sneaky little dessert that make you believe you're being virtuous  (it's got carrots)but really , it's a calorie bomb .One generous slice of carrot cake with cream cheese frosting has around 650 calories .Carrots or no carrots ,that's not a good deal for your figure .But that doesn't mean you have to write it off .With a few substitutions , you can make a delicious carrot cake that is actually good for you .

Reduce Sugar ,Add Agave Syrup for Sweetness
Everyone expects carrot cake to be sweet , but you don't have to get carried away by adding copious amounts of refined white sugar .To cut back on the overall amount of sugar and added agave syrup to sweeten the carrot cake .The benefit is that you get a great (sweet !) taste from the agave syrup , plus some added fiber , something you don't get with regular sugar .

 Ingredients
100 g grated carrots
2 oranges
4 tbsp agave syrup
1 free range egg
150 g  chickpea flour
1/2 tsp baking powder
100 g silken tofu

Method
1 . Preheat the oven to 170 degrees C . Line a 500 g loaf tin with baking parchment .

2 . Grate the orange zest . Place the carrot , zest of 1 1/2 oranges half the syrup in q mixing bowl .Stir with a fork and make a well in the centre .

3 .Break the egg into the well and whisk until light and frothy .

4 . Mix the flour with the baking powder and then beat into the carrot mixture 2 tablespoonfuls at a time .

5 . Add the juice of 1 orange and mix well . Place half the juice of the second orange in the base of the loaf tin .

6 .Transfer the carrot mixture to the prepared tin and smooth the surface . Place in the preheated oven and bake for 20-30 minutes or until well risen , golden in colour and firm to touch .

7 . Remove from the oven and lift the cake out of the tin and allow to cool .

8 . Beat the tofu with the remaining syrup until light and smooth , then add the juice of 1/2 an orange .Stir well to mix and leave to stand for a few minutes .

9 . When the cake is cold top wit the frosting , sprinkle over the remaining zest and serve .

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