Carrot cake was always a favourite of mine, but as I reduced the sugar and oil in my diet, I moved away from it. This is a version adapted from Chef AJ, that works for our SOS-free (no added Sugar, Oil or Salt) lifestyle and is just as moist, sweet and tasty as I remember.
Carrot Cake / Squares
adapted from Chef AJ’s The Secrets to Ultimate Weight Loss
- 1½ cups of banana purée (2 medium bananas, the riper the better)
- 1¼ cups rolled oats
- ½ cup of unsweetened applesauce
- ¼ cup of ground millet (or any flour)
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla powder (optional)
- 1¾ cups loosely packed shredded carrots
- 1¾ cups grated apple (2 medium sized apples)
- ½ cup raisins or dried currants
- 1/3 cup pineapple, crushed or small chunks
- Optional: walnut halves for garnish
Preheat oven to 350 degrees F.
In a food processor fitted with the “S” blade, purée the ripe bananas.
Add the rolled oats, applesauce, millet, cinnamon, nutmeg, baking powder, baking soda, apple cider vinegar and vanilla powder (if using). Pulse to mix well, but don’t over blend it.
Transfer to a large bowl and fold in the carrots, apple, raisins and pineapple. Mix well.
Pour the mixture into an 8” x 8” baking dish or a spring form pan.
Bake for 40-50 minutes until top is lightly browned and a toothpick comes out clean.
Sweet Potato Frosting
- 2 cups cooked sweet potato
- ½ cup date paste (made from 1 cup dates and 1 cup water on high in blender for 1 minute)
- 1 tablespoon crushed pineapple
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
Add all ingredients to a food processor and blend until smooth, about 1 minute.
NOTE: If you want the frosting to be lighter in colour, peel the sweet potato.