Today, I bring you this wonderful sugar-free whole wheat orange carrot loaf cake recipe. With no doubt, a whole wheat loaf cake with a perfect combination. On the one hand, the moisture provided by the carrots and on the other, the flavor and aroma of the orange, which together enhance a more than exquisite result. Cheer up for this amazing recipe!
Carrots are a source of vitamins, minerals and water. Which can be consumed raw, cooked, boiled or blended and prepare countless recipes, such as juices, sauces, desserts, breads, flans, etc. With endless sweet or savory recipes, the carrot is one of the most attractive vegetables due to its great versatility.
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Let’s talk a bit about the recipe:
Preparing this recipe is simple because it has no complications in terms of its preparation and has more than one advantage. The ingredients used are just a few and frequently used, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.
The fat used in this opportunity is sunflower oil. But you can substitute for margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
In addition, in this recipe it is possible to choose between orangejuice, milk, vegetable milk or simply water. Similarly, you have the option of using a mixture of them, that is, half and half. As a consequence, replacing orange juice will significantly change its taste. Although you can use juice from other fruits such as mandarin.
To sweeten this whole wheat loaf cake, you can choose any type of sweetener, whether artificial or natural, but suitable for prolonged baking. Being the best known and used options: powdered sweetener, liquid sweetener, powdered stevia, liquid stevia, honey, sucrose, molasses, agave syrup, panela, maple syrup, etc.
People with diabetes should use the type of sweetener that corresponds and if in doubt, you should consult your trusted doctor. In the following table, you can see the equivalences of the most well-known and used sweeteners per 100 grams of sugar:
| SUGAR | SWEETENER POWDER | SWEETENER LIQUID | STEVIA POWDER | STEVIA LIQUID |
| 3.53 OZ | 0.35 OZ 11 SWEETENER SACHETS | 54 DROPS | 0.39 OZ 12 SACHETS | 60 DROPS |
About cooking:
Finally, when baking, use a medium low temperature, which is around 160-180 degrees / 320-356 Fahrenheit for approximately 40 minutes. As I always recommend, for a good result, first it is to adapt the cooking according to the type of oven available and second, that the cooking is punctual so that it does not dry out.
Do you have any questions or suggestions? Write a comment at the end of this recipe 👇
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