Do you like carrot cake? Personally, I’m nuts about it. The one my grandma Blanche used to make was absolutely gorgeous, but… it was also full of refined sugars and fat. In my upcoming cookbook in English Goodbye Refined Sugar!*, I wanted to offer a decadently healthy version of this classic dessert. We need to stop cooking like it’s the 1950s and adapt the way we go about making decadent desserts.
I like to be able to eat “cake” for breakfast and as a snack, not just for dessert. This breakfast-dessert-cake is the perfect solution. I gave it the amusing name The Carrot Cake… Off!
because I think we need to leave behind our old ways when it comes to baking desserts and get into our rocket ship and cake off to the 21st century. Hahaha! The time has come to favour wholesome and varied ingredients, and say goodbye to refined sugar and hello to date puree.
By the way, this cake is just as delicious if you use gluten-free flour.
How about you? When do you think you’d prefer to eat it? For breakfast, as a snack or for dessert? Or maybe all three?!
Bon appétit!
Long live date puree, long live healthy carrot cake!
*Available on 7 July 2021: Goodbye Refined Sugar!
Hurray! Available in French in Europe under the title Je déclare le guerre au sucre raffiné
