Carrots contain vitamins and nutrients that are incredibly beneficial for your ocular health. Some of these amazing nutrients are beta-carotene and lycopene. Both of these nutrients are essential in the fight for keeping your eyes healthy. These two nutrients help filter out harsh UV light that can damage or destroy part of your retina. They also ensure the moisture levels in your eye are at the right level to ensure that your eyes defenses are ready for any kind of disturbance.
With all of the good carrots can do for your health putting them into a dessert is kind of like a double-whammy, right? I know what you are thinking, “a healthy dessert I can feel good about, how can this be true?” Substituting ingredients with healthier alternatives is a great way to go, and you won’t be sacrificing any of that amazing flavor! This carrot cake recipe will have your eyes thanking you, and the best part is, you do not have to tell them how easy it was!
- 1 ½ cup all-purpose flour
- 1 ½ cup whole wheat flour
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sugar
- 1 cup light brown sugar
- 2 teaspoon vanilla
- 4 cups coconut
- 2 cups pecan pieces
- 1 20-oz. can crushed pineapple (drained)
- ¾ cup milk
- ½ cup Greek yogurt
- 1 ¼ cups old fashioned apple sauce
- 5 eggs
- 5 cups carrots (shredded)
- Preheat oven to 400 degrees, and grease your pans.
- Mix dry ingredients first, and set to the side.
- In another large bowl start combining wet ingredients, and then slowly add to dry ingredients. Using a rubber spatula combine all together until consistently mixed. Pour into cake pans, and place in oven to bake.
- After about 15 to 20 minutes look at cake and adjust time until cooked through. Check inside of cake with cake tester or toothpick, center should be cooked through and the toothpick should come out clean and dry.
- Serve with a dollop of whipped cream or greek yogurt.
*This cake can be cooked in 2 9-inch cake pans or a bundt pan. Baking times will vary