Carrot Cake Salad is a lunch staple in my house. The recipe was born out of a need to get my kiddos to eat raw veggies before they could munch safely on crunchy food. It’s packed full of healthy food, although the end result is that it tastes like cake batter. There is no sugar added and it’s high in protein, iron, beta carotene, fiber and vitamins. I always have these ingredients on hand, so I prepare it a couple of times a week. Although I make it for children, it is tasty and many adults enjoy it as well.
Carrot Cake Salad
1 T plain Greek yogurt
1 T unsweetened applesauce
2 T raisins
1/4 t cinnamon (or pumpkin pie spice)
1. Scrub and grate carrot. There is no need to peel. Chop walnuts to small bits. If your child doesn’t like them, keep chopping into a powder. This doesn’t take long and the kids can’t detect it in the mix. You can gradually increase the size of the bits as they become accustomed to the flavor.
2. Mix everything together and serve. Enjoy!