Healthy Carrot Cake

So I saw this recipe and thought it looked delish and packed an awesome nutritional punch. The original recipe called for 1 cup walnuts, but I did half and half of two different kinds (you can use whatever you have on hand). I also switched out one cup of maple syrup for applesauce. This drastically cut the calories and sugar content from 255 to 185 calories, and 25 to 12 grams of sugar. If you want to drizzle some maple syrup on top before eating, then go ahead! This was super yummy and it's so good for you!!! It really tastes exactly like carrot cake mmmm

Carrot Oat Breakfast Cake - Makes 12

Natural cooking spray

1 cup rolled or quick cooking oats

1/2 cup walnuts

1/2 cup almonds

1 cup whole wheat pastry flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups grated carrots

1 cup unsweetened applesauce

1 cup raisins

1/2 cup unsweetened finely shredded coconut (divided into 6 Tbsp and 2 Tbsp)

1 1/2 teaspoons vanilla extract

Preheat oven to 325°F. Lightly oil a rectangular baking pan with cooking spray and set it aside. Pulse oats, walnuts, and almonds in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well.

In a second large bowl, combine carrots, applesauce, 6 Tbsp coconut and vanilla.

Add carrot mixture to flour mixture and stir until completely incorporated.

Transfer to prepared pan and sprinkle the remaining 2 Tbsp coconut on top of the cake.

Bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares (3x4 to make 12 pieces).

Enjoy!!!

look at all those vitamins and minerals!! (click to enlarge)