The tastiest and Healthiest Carrot Cake

I was thinking what should I name the carrot cake, is it winter cake, or summer cake or fall cake, actually it is a year-round cake because carrots are pretty much always in season. 

This healthy carrot cake recipe is very easy, fast and healthy. I tried different versions, substituted a number of  ingredients until I got this one, and Im telling you with confidence that it is the BEST CARROT CAKE EVER.

Ingredients:

Cake:

2 cups of flour

2 cups shredded carrots

1 cup of crushed walnuts

2 tbs cinnamon

2 eggs

1 tbs vanilla extract

1/3 cup of coconut oil

1/2 cup of honey

1 cup of greek yogurt

1 cup coconut milk

2 big spoons of coconut creme

2 tbs baking soda

3 tbs baking powder

1/2 tbs salt

1 cup coconut flakes

Greek yogurt Icing:

1/2  cup of greek yogurt

1/2 cup of heavy creme

3 tbsp of mascarpone cheese

1/2 cup of coconut sugar

1 tbs vanilla extract

Coconut flakes for garnishing

Instruction;

  1. Preheat oven 180 degree celsius. 
  2. In a large bowl, whisk the eggs for 10 seconds, then add yogurt, coconut milk, coconut creme, vanilla extract, honey whisk well and put aside.
  3. In another bowl, mix the flour, cinnamon, baking powder, baking soda and salt whisk well and set aside.
  4. Add dry ingredients to wet ingredients, until well combined
  5. Add carrots, walnuts and coconut flakes whisk until combined, don’t over whisk.
  6. Pour into a baking dish that you already sprayed with coconut oil.
  7. Let it rest for 10 min than put in oven for 30 min
  8. Prepare the Icing: in a bowl, mix the yogurt, heavy creme, mascarpone cheese, sugar and vanilla extract together.
  9. If you are doing one big cake, transfer the icing on top of the cake a spread with spatula and garnish with coconut flakes or eatable flowers. If you are doing smaller portions like I did today, I used the muffins baking try, you can add the icing on each piece before serving.

Tip: If your yogurt is less than 10% fat, put the yogurt in a coffee filter or paper sheet on top of the bowl for 4 hours in the fridge until it stains.

 

Let me know if you try it would love to know your comment 

 

                                                                                                 xoxo gracy …

Pumpkin Cinnamon Roll

Good Morning loves! Welcome back πŸ™‚

Everyone who knows me will tell you that I am a Pumpkin lover; I use Pumpkin in almost everything.

November is here already and it’s great that the weather is still nice and I am still enjoying my morning coffee in the garden. During the Fall season, Provence has a very nice feel and its local products are very tasty. This makes it the perfect time to enjoy a tasty recipe with some of these local products.

Today I am sharing with you my favorite Cinnamon roll with PUMPKIN recipe:

Ingredients:

  • 3/4 cup of flour
  • 1/2 tsp baking powder
  • 1/2 tbs baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tbs ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp kosher salt
  • 3 eggs
  • 1 cup of brown sugar
  • 2/3 cup of pumpkin puree
  • 1 tsp vanilla extract

 

Filling:

  • 8 oz cream cheese softened
  • 2 tbs butter softened
  • 1/4 cup powdered sugar
  • 1/2 tbs kosher salt

 

Directions:

First, heat the oven to 180 degrees and prepare a tray with parchment paper.

In a medium-sized bowl mix together the spices, baking soda, baking powder, and flour.

Whisk well and leave aside.

In a separate bowl, add the sugar and vanilla, mix well then add the eggs and mix again.

Add the Pumpkin and whisk very well until the mix is smooth.

Now we have the mixes ready πŸ˜‰

Now add the dry ingredients to the wet ingredients.

Pour the mix onto the baking sheet in the tray and smooth.

Bake it for 12 minutes.

Remove the tray from the oven and carefully remove the cake from the pan to a cutting board covered with a dishtowel.

Roll the cake up from end to end, rolling the towel up with the cake.

Let it cool completely.

Meanwhile, prepare the filling.

In a small bowl mix together all the filling ingredients until smooth using a mixer.

Unroll the cake and spread the filling. Afterward, roll the cake up peeling the parchment paper from its back as you go. 

Refrigerate 1 for 1 hour.

Then enjoy it with friends and family for a nice tea or coffee break!

 

Bon Appetite…

 

                                                                         xoxo gracy ...

How to Get Rid of Water Retention before Summer

The human body consists of approximately 60% water. Water is vital in helping the body function properly and is largely responsible for dissolving nutrients and eliminating waste. When the body fails to eliminate excess water, this is referred to as water retention

Water retention is often temporary and is easily treated.

 

What causes Water Retention?

Plane flights, hormone changes, and too much salt can all cause your body to retain excess water. When your hydration level is not balanced, your body tends to hang on to that water. 

Indication of Water Retention:

One indication of water retention is difficulty to lose weight despite diet efforts. Physical signs of water retention include swollen ankles and unexplained weight gain over a short period of time. Also, rings may not fit anymore and the stomach may feel swollen.

One way to find out if you are retaining water is by gently pressing the foot, ankle or calf with slow, steady pressure using the thumb. If edema is present, an indentation will show on the skin.

Here are few tips to help reduce water retention:

  • Avoid processed foods
  • Decrease sodium intake
  • Regular movement is a must
  • Drink 8-12 glasses of water
  • Consume more citrus fruits and green, leafy vegetables
  • Avoid read meat 
  • Eat small meals in regular intervals.
Below is my interview with Dana Ayach, Enjoy
Instagram: https://www.instagram.com/danaayash1/
 

https://youtu.be/YicWPx59quQ