Deliciously Healthy: Crystalized Ginger & Carrot Cake for Mother’s Day

My mom enjoys cooking, but as she says, “it always tastes better when someone else does the cooking for you.” This year I’m going to treat her to her favorite cake; I thought I’d share the recipe with you. I am sure it will be a hit with your mom too!

Bake: 1 hour
Yields: 16 slices

Beastly Ingredients

  • 3 egg whites cage-free
  • 2 whole eggs cage-free
  • 1 ½ cups sugar
  • 1/3 cup extra virgin olive oil
  • 2 ½ cups whole wheat flour
  • ½ cup crystallized ginger chopped
  • 4 cups carrots shredded
  • Zest of 1 whole lemon organic
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp Ceylon cinnamon

1

Beastly Instructions

Preheat oven: 350 degrees

  1. Line a 9 inch cake pan with parchment paper.
  2. Grease the sides of the pan with olive oil; dust with flour. This will prevent sticking.
  3. In a large bowl beat eggs and sugar until fluffy.
  4. Beat in olive oil and set aside.
  5. In a separate large bowl, combine flour baking powder, baking soda and cinnamon.
  6. Add egg mixture.
  7. Combine thoroughly.
  8. Add the ginger, carrots and lemon zest.
  9. Stir gently.
  10. Pour mixture into cake pan.
  11. Bake time: approximately 1 hour.
Beastly Tips
  1. Check on cake before 1 hour bake time is up.
  2. Insert toothpick into center of cake.
  3. If toothpick comes out clean, cake is done.

2

Beastly Recipe Notes
  • For extra sweetness, ice cake with frosting.
  • Spread icing after cake has cooled.

Feature

Editor’s note: Treat your Mom to a sweet treat this Mother’s Day, by baking her something she’s sure to love. If you bake this for your Mom, let me know how she likes it. Leave a comment below.

Don’t forget to share this with your friends on Facebook, Pinterest, Twitter and Tumbler. Thanks!

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