My mum was making some home made cakes the other day and I asked her to bake some more without the sugar and to add some coconut to see what they taste like and honestly they're lovely! and I assume pretty healthy? I'm going to try them again with carrots. The ingredients are simply:
All of these ingredients on their own are healthy so why would baking them together suddenly make them unhealthy? So convenient and healthy, especially for breakfast!
Now tell me why I'm wrong ...
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Why not coconut flour instead of rice flour? I mean if you're using rice flour, it's basically the same as plain white flour that you find in regular carrot cake (don't tell me it's magically better because it's gluten-free, cake flour barely has any gluten as it is, it's mainly starch so it's not much different). Go for something more nutritious like almond flour or coconut flour instead.
That'd be delicious as far as I can tell. I agree with using nut/coconut flour as opposed to rice flour though. If you want to go for a sweeter taste I'd throw in some maple and/or honey and perhaps a few drops of vanilla extract. One thing that I can recommend to really bring out the flavor is to only use egg yolks. I've found that throwing the entire egg into a batter gives it a blander taste.
Cake is still cake, even if made with "healthy" ingredients.
And where's the sweetener? Sounds sort of bleh… more like carrot bread than carrot cake.
Cooking certainly will change the glycemic response to a food, and that could be a negative (http://fbns.ncsu.edu/USDAARS/Acrobatpubs/S114-150/...). Also it will change the palatability of food, and there's plenty of research that shows people over consume hyper-palatable food.