Fit Carrot Cake with Cocoa Frosting: Flavor and Health in Every Slice

Here are the full recipe details of Fit Carrot Cake with Cocoa Frosting:

Nutritional Value (per serving):

• Calories: 220 kcal
• Carbohydrates: 18g
• Proteins: 6g
• Fats: 14g (mostly healthy fats, made from coconut oil and peanut butter)
• Fibers: 4g
• Sugar: 6g (natural sugar from carrots and honey or sweetener used)

Energy Value:

This cake It provides a good dose of energy, thanks to the combination of complex carbohydrates (oats and carrots) and good fats, which help with satiety and provide fuel for the body in a balanced way. Ideal for those who need a healthy snack or for an energetic meal before physical activities.

Preparation Time:

• Dough preparation: 15 minutes
• Oven time: 30-35 minutes
• Preparation of the topping: 5 minutes
• Total time: 50-55 minutes

Difficulty:

• Easy — The recipe is simple and quick, ideal for those who don’t have much experience in the kitchen, but want to impress with something healthy and delicious.

Estimated Cost:

• Average — Ingredients like coconut oil, almond flour and peanut butter may cost more, but the cake yields several servings, which makes the investment worthwhile. Estimated between R$ 25 to R$ 35, depending on the region.

Follow-up:

• Perfect to accompany with a cup of green tea or unsweetened black coffee, reinforcing your healthy lifestyle.
• It can also be served with fresh fruit, such as strawberries or bananas, which balance the flavor of the cocoa.

Extra Tips:

1. Substitutions: If you don't have almond flour, you can use the same amount of fine rolled oats or even whole wheat flour.
2. Alternative coverage: If you prefer, you can replace the cocoa topping with a ganache made with melted 70% chocolate and a little vegetable milk.
3. To make it even fitter: If you want to reduce calories further, replace the honey with a natural sweetener, such as xylitol or stevia, in the topping.
4. Vegan Version: For a vegan version, replace the eggs with “flax eggs” (1 tablespoon of ground flaxseed + 3 tablespoons of water for each egg) and use a plant-based sweetener such as coconut sugar or xylitol.

Curiosity:

This cake is ideal for those looking for foods with low glycemic index, as it uses wholemeal flours and natural sugars that prevent glucose spikes, maintaining energy balance throughout the day.

Story of how I created the Fit Carrot Cake with Cocoa Frosting:

This recipe was born at a time when I was looking for a balance between the pleasure of eating something delicious and the need to maintain a food healthy.

I've always been in love with traditional chocolate carrot cake, but I realized that the conventional versions, with refined sugar and white flour, didn't align with my taste. lifestyle focused on well-being and conscious eating.

That's when I decided to recreate this classic in a lighter, more nutritious and functional way. I replaced the wheat flour with a combination of oats and almond flour, which give it a fluffy texture and are rich in fiber.

Coconut oil and almond milk were natural choices to ensure the cake's moisture and mild flavor.

And the topping, of course, couldn't be left out! But instead of using chocolate full of sugar, I opted for pure 100% cocoa and peanut butter, which in addition to providing creaminess, brings a nutritious and protein touch.

Every time I make this recipe, I feel rewarded knowing that it is as tasty as it is nutritious.

It was the perfect combination of the nostalgia of a carrot cake and my wellness journey. Now, I can enjoy this sweet moment with a clear conscience!