Carrot Orange Loaf Cake With Whole Wheat Flour Sugar-Free

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Today I bring you this wonderful orange carrot loaf cake with whole wheat flour sugar-free. 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. They 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.

See carrot recipes here

Let’s talk about the recipe:

Preparing this recipe is simple, since it is a recipe that 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 smaller the volume, the smaller the final product.

The fat used in this opportunity is sunflower oil. But it can be replaced with margarine, butter, 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.

Also, it is possible to choose between orangejuice, milk, vegetable drink 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 tangerine.

To sweeten this whole wheat loaf cake, you can choose any type of sweetener, whether artificial or natural, but it must be suitable for prolonged cooking. 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 corresponding type of sweetener and, in case of doubt, consult their trusted doctor. In the following table you can see the equivalences of the most well-known and used sweeteners per 100 grams of sugar:

Values equivalent to 3.53 oz (100 grams) of granulated white sugar * approximate

About Cooking:

Finally, this loaf cake is baked at a medium low temperature, around 180 degrees / 356 Fahrenheit, for approximately 40 minutes. As always, I recommend, for a good result, first to adapt the cooking according to the type of oven you have and second, to be punctual so that the loaf cake does not dry out.