You will love these aromatic and healthy carrot cakes with raisins and goldenberries! They bring a wholesome twist to an all time classic by making healthier substitutions. Honey and maple syrup add fewer calories than sugar and an abundance of antioxidants. Goldenberries posses hypoglycemic and anti-inflammatory effects, making them a great addition to desserts. Raisins, on the other hand, are a good source of fiber necessary for smooth gut functions. These no sugar carrot cakes are topped with a light and guilt-free frosting, which is deliciously complemented by crunchy pistachios.
- Preheat the oven to 350°F (180°C).
- First mix the dry ingredients: the flour, cloves, nutmeg, cinnamon, and baking soda. Set aside.(3 minutes)
- In a large bowl, place the eggs, coconut oil, honey, apple sauce, vanilla extract, and milk. Mix together until smooth and well combined.(3 minutes)
- Transfer the wet mixture into the dry ingredients and mix thoroughly.(3 minutes)
- Add the shredded carrots, goldenberries, raisins, and chopped walnuts. Give it a good stir.(3 minutes)
- Lightly oil the mini cake mold (a muffin tan will work too). Divide the batter between the cups, filling them 2/3 of the way. Bake for 15 minutes or until golden brown.(15 minutes)
- Take them out of the oven and set aside to cool off completely. Meanwhile, place the Greek yogurt and maple syrup in the bowl. Stir with a handheld mixer until well incorporated.(2 minutes)
- Cut each mini cake half way through. Spread the Greek yogurt frosting in the middle and on top of each cake. Refrigerate for an hour for the frosting to set a little bit.(1 hour)
- To serve, sprinkle the top with chopped pistachios and enjoy!(1 minute)
For extra indulgence, you may also plate a healthy carrot cake alongside homemade ice cream, such as cashew ice cream with lucuma, camu camu blueberry chia ice cream, or lucuma ice cream.