- Recommended for: High Calorie, Difficulty Swallowing, Constipation, Nausea/Vomiting, Taste Changes, Dry Mouth
- Yield: one 9”x1.5” cake (12 servings); Total time: 1 hour 30 minutes
- Provides 415 calories, 6 grams protein, 4 grams fiber per serving
Zesty Ginger Turmeric Carrot Cake
This deliciously dense, moist carrot cake is packed with nutrients (and flavor)! It showcases turmeric root, which has anti-inflammatory and anti-cancer properties. Unlike most other cakes, it packs in fiber, vitamins, minerals and some omega 3 fats from the vegetables, fruits, nuts and seeds it contains. Ginger root and lemon zest add a refreshing twist that balances its warm spices, cinnamon and nutmeg.
Ingredients for carrot cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cup pitted dates, packed
- ½ cup + 3 tablespoons water, divided
- 2 tablespoons ground flax seed
- 2 large eggs
- ¾ cup avocado or olive oil
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla
- 3 cups carrot, grated
- ¼ cup fresh ginger root, finely grated
- 2 tablespoons fresh turmeric root, finely grated
Ingredients for frosting:
- 8 ounces full fat cream cheese, chilled
- ¼ cup butter, at room temperature
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from ~1 fresh lemon)
- ¼ cup finely chopped walnuts (optional)
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9” cake pan and set aside.
- In a large bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg and salt until combined.
- Place ½ cup water and dates in a blender and puree until smooth (you will still see pieces of the fruit skin).
- In a small bowl, combine ground flax seed and 3 tablespoons of water. Let sit 1-2 minutes until it thickens.
- In a medium bowl, combine eggs, oil, applesauce and vanilla. Add date mixture and flax seed mixture.
- Add wet mixture to dry mixture and stir to combine.
- Fold in carrots, ginger and turmeric.
- Pour into greased pan and place in oven. Bake for ~1 hour, or until a toothpick inserted comes out clean.
- While cake is baking, prepare the frosting. Whip cream cheese until soft (about 2-3 minutes). Add butter and blend.
- Add honey, vanilla and zest. Whip until smooth and creamy (about 5 minutes).
- Spread frosting on cake. Garnish with chopped walnuts, if desired.
- Turmeric root stains! Wear gloves (preferably latex-free for those allergic to latex) to protect your hands from staining yellow. Be mindful of your cooking utensils that will come in contact with it as well; stainless steel is an excellent option. Also, an easy way to peel turmeric root is to scrape it off with a spoon (you can use the same technique with ginger!). Fun fact: turmeric turns red after baking!
- Ginger and lemon can help to reduce nausea symptoms. This recipe uses both! Consider adding some lemon juice to the frosting after whipping for extra tanginess.
- Eating enough calories and protein is important during treatment to preserve your muscles and prevent weight loss.
- To increase calories, substitute ½ cup oil in place of the applesauce.
- To boost protein, consider substituting the flax seeds with 2 additional eggs. Please note that this will decrease the omega 3 fatty acids and fiber content slightly.
- Adequate fiber intake is helpful for keeping your bowels regular. To increase the fiber content, substitute up to 50% of the all-purpose flour with whole wheat. You can also substitute the eggs with ¼ cup ground flax seed mixed into 5-6 tablespoons of water. Keep in mind; you’re already getting lots of fiber from the carrots, ginger root, turmeric root, dates, applesauce and 2 tablespoons flax seed.
Recipe provided by Josann Nichols, MGH Dietetic Intern 2017