Today is my first-born’s 20th birthday! Sam is an exceptionally picky eater, which is a little frustrating because he wasn’t so fussy as a child. He used to eat many more vegetables than he ever would now, but he has always had an aversion to “wet” foods, as he would describe them. But one thing Sam has always loved is carrot cake. I found this healthier carrot cake recipe in a recent issue of Clean Eating magazine. After carefully reading through the ingredient list, I figured that this just might make it past Sam’s highly sensitive taste buds. He doesn’t always appreciate my attempts to make beloved recipes healthier, but I am hopeful that this one will be okay. Whether he likes it or not, I can tell already that I will love it! I will admit to licking the beaters after preparing the frosting, and it was delicious!
For the record, I substituted a gluten-free flour blend for the whole-wheat flour, because I do not have any wheat flour in the house at all. I also substituted sugar cane juice for the maple sugar, because I don’t have maple sugar either. Also, the recipe says to process the grated carrots in a food processor, but I skipped that step. Sam doesn’t seem to mind seeing the carrot in carrot cake. I don’t think those changes will make any major differences to taste or texture.