Sweet treats don’t necessarily have to be full of processed sugar. The natural sugars found in dates and raisins satisfy those cravings just as well as any chocolate bar or slice of fat-laden cake – but that’s not to say you can’t or shouldn’t have the odd piece now and then. I’m increasingly conscious of how much cake I consume (welcome to your thirties!) and so I’ve taken inspiration from one of my all-time favorite recipes and given it a somewhat healthy twist by forming it into every seasoned vegan’s standby sweet, the incomparable (but perhaps not so appetizingly named) ‘raw ball’. And as an added bonus, these bite-size treats don’t even require any cooking – just blitz, roll, chill and eat… now that’s better than faffing about with batter any day. — Aine Carlin, Keep it Vegan.
Want to start your day off with whole, nutritious ingredients but get all the tastes of dessert? With this frozen smoothie bowl, you can do just that.This recipe is courtesy of Natalie’s Orchid Island Juice Company.
I have to be honest — when Marjan first gave me this recipe for her famous carrot cake (which I hadn't tried to that day), I was a bit skeptical. Skeptical because of the word "pineapple" in the list of ingredients. Don't get me wrong, I like pineapples, but in my carrot cake? No way! I want my carrot cake to taste nothing like pineapples, but all walnuts and carrots. But hey, what is a true foodie if you don't give everything a try. So I did!
And rest assured, this carrot cake is simply the best I've ever had. Not the slightest hint of pineapple flavor, but full of extra moisture that carrots alone would never manage to yield.
After having my first bite of this incredible carrot cake, I threw out all my other carrot cake recipes (and I had a few, as "Rüeblitorte" also is a Swiss specialty). I just couldn't get myself to eating any other kind of carrot cake again.
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Recipe Courtesy of Quaker OatsCarrot cake is delicious, but it’s usually off limits until dessert. A slice of decadent carrot cake with rich cream cheese icing can reach around 500 calories, which can easily ruin your diet for the day. These carrot cake energy bites encapsulate the flavor of carrot cake, minus the calories. Best part about them is that they don’t even require baking.
Harrison Keevil, executive chef at Brookville Restaurant in Charlottesville, Va., used this recipe, along with pound cake, when making his own wedding cake.
Click here to see Should I Make My Own Wedding Cake?
Designed for the candida diet, this carrot cake is moist, delicious, and entirely sugar-free. A blend of grain-free flours combine to create this flavorful spice cake, while stevia extract gives the cream cheese icing a perfectly balanced tangy sweetness.
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250 g Flour, Wheat, White, Self Raising, (9oz) 2 teaspoons (as purchased) Baking Powder 1 teaspoons Bicarbonate of Soda 1/2 teaspoons Salt 110 g Sugar, Muscovado, light, (4oz) or soft brown sugar 2 medium Egg, Whole 1 teaspoons (level) Vanilla Extract 175 ml Milk, Skimmed, (6fl oz) 50 g Margarine, Soft, Polyunsaturated, (1 3/4oz), melted and cooled 225 g Carrots, Old, Raw, (8oz), finely grated 50 g Raisins, (1 3/4oz)To serve: 150 g Cheese, Soft, Medium Fat, (5 1/2oz) 2 teaspoons (level) Sugar, Icing 1 zest(s) of 1 Orange, 1 tsp finely grated orange rind Preheat the oven to 350 F. Spray an 8" square baking pan with nonstick spray.Sift t6he flour, baking powder, cinnamon, baking soda and salt into a medium bowl.Combine the granulated sugar, egg, egg white and oil in a large bowl and stir until blended. Add the flour mixture and stir just until combined. Stir in the pineapple and reserved liquid, carrots and raisins. Scrape the batter into the pan. Bake until a toothpick inserted into the centre comes out clean, 25 to 30 minutes. Cool the cake in the pan on a rack for 10 minutes. Remove the cake from the pan and cool completely on the rack.Beat the cream cheese, confections' sugar and maple syrup in a medium bowl just until blended and smooth. Spread on top of the cooled cake. Cut into 12 squares.
The creamy cream cheese frosting and moist, fluffy cake make this recipe from Boston's Flour Bakery and Café a perfect dessert for any occasion — plus it's good for you because it has carrots, right? Hmm...maybe not, but this carrot cake topped with tangy sweet frosting is still delicious.
Click here to see 10 Classic American Desserts.
Adapted from "Flour" by Joanne Chang and Christie Matheson.
These cupcakes make a fun treat for kids and adults alike. You can even easily turn this recipe into an actual carrot cake — all you need to do is increase the baking time until a toothpick inserted in the center comes out clean. Whether it's a cupcake or a slice of cake, this recipe is so, so awesome. It's carrot happiness... in ya' mouth!
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