Are carrots healthier when cooked?

We all know that carrots are good for our eyes due to the Beta Carotene that gets converted to Vitamin A. But did you know that according to Prevention , cooking carrots increases the absorption of the Beta Carotene and make them an even healthier option!

What pan can I substitute?

You can use a 9" round or 8" square baking pan. Just spray well with a nonstick baking spray and line the pan with parchment paper. Bake for the same time as the skillet. Test at 30 minutes. You can also make about 12 large cupcakes with this recipe. They will bake for abou 14 -18 minutes. Again spray well with baking spray and use cupcake liners.

Are carrots ok for a keto diet?

Yes, carrots eaten in moderation are ok on a keto diet. According to Healthline , carrots are a root vegetable and have about 4 net carbs per medium carrot. And while they have more carbs than leafy vegetables, they have much less carbohydrates than other root vegetables such as potatoes. So they are still a healthy option.

Keto Carrot Cake ⋆ Deb's Daily Dish

Description

This easy carrot cake is a moist, tender cake filled with the light crunch of pecans, barely sweetened with coconut and brown sugar substitute and finely shredded carrots. Baked in a skillet, this keto, sugar free dessert could not be simpler.

Ingredients

Units Scale

zest of 1 lemon
2/3 cup brown sugar substitute ( I used Swerve)
2 eggs, room temperature
3/4 cup canola or grapeseed oil
1/2 teaspoon pure vanilla extract
1 cup sifted fine almond flour
2 tablespoons sifted coconut flour
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups finely shredded carrots, approximately 2 medium carrots
1/2 cup unsweetened shredded coconut
3/4 cup chopped toasted pecans *
carrot curls, optional garnish
1 tablespoon toasted coconut chips, optional garnish

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Instructions

Preheat oven to 350°F.
Heat a cast iron skillet on low-medium and toast the chopped pecans. Stir and cook for a minute or two. You will just begin to smell the toasty aroma and they are done. Don't over brown them.
Wash, peel and grate carrots, using the fine shredding side of a box grater. Or use a food processor.
Zest the lemon (avoiding the white pith) into a large bowl.
Add the sugar and eggs. Whisk together about 1 minute until mixture combines and becomes foamy.
Pour in the oil and whisk together until combined.
Sift together the flours, spices, salt and baking powder and soda.
Pour into the egg/sugar/oil mixture and stir with a spatula until batter is smooth. Fold in the carrots, coconut, and 1/2 cup of the toasted pecans.
Butter the sides and bottom of a 9" cast iron skillet. Pour in the batter, smooth it with an offset spatula or butter knife. Sprinkle the remaining pecans over top.
Bake in oven for 30 - 40 minutes. Test with a toothpick in the center at 30 minutes. If not completely clean, bake for another 5-10 minutes. Test again.
Cool skillet or pan on a cooling rack.
Serve with whipped cream, sugar free ice cream or powdered sugar substitute.

Notes

*You can use a 9" round or 8" square pan instead of the skillet. Use non stick baking spray and parchment paper to prevent sticking. Bake for the same amount of time, test with a toothpick at 30 minutes.

*I buy whole, shelled pecans which are less expensive. Either pulse a handful in your food processor. Or place nuts in a plastic bag, put bag on top of folded towel and use a meat mallet or the side of a potato masher to break up the nuts to the size you prefer.

*Recipe inspired by 'Snacking Cakes', by Yossy Arefi.