News flash: You can have your cake and eat it too without breaking your New Year’s resolutions. In fact, carbs don’t have to be your enemy if you fill your breads and cakes with vegetables. Sneaking veggies into treats like chocolate cupcakes and trimming down the fat and calories in carrot cake will basically turn your favorite desserts into salads. OK, maybe not quite as healthy as salads, but there are ways to indulge in a balanced way.
Zucchini bread gets sweetened up with pineapple, and walnuts add a nice crunchy texture.
Nadia G uses cocoa butter, applesauce and raisins to sweeten carrot cake without a lot of added sugar and calories, and amps up the flavor in the low-fat cream cheese frosting with maple flakes and vanilla bean.
Olive oil gives this zucchini cake extra moisture and a slightly savory flavor, and the cake can be eaten plain if you want to save calories and sugar. However, the unique additions of mandarin orange glaze and walnut-olive brittle are fine when eaten in moderation.
Soak up turkey chili or eat a lightly buttered slice of this sweet potato cornbread for breakfast. Either way, you don’t have to feel too guilty about the honey-sweetened bread.