Healthy Carrot Cake

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How to Make a Healthy Carrot Cake - Moist, Delicious & Guilt-Free How to Make a Healthy Carrot Cake Carrot cake has that magical ability to feel both comforting and celebratory. Warm cinnamon, ginger, and nutmeg aromas fill the kitchen, while the tender, spiced crumb and tangy cream cheese frosting make every bite irresistible. But classic recipes often lean heavily on white sugar, butter, and refined flour—turning what could be a veggie-forward treat into something far less wholesome. This **healthy carrot cake** version flips the script: it's incredibly moist (thanks to fresh carrots and smart swaps), naturally lower in refined sugar, higher in fiber and nutrients, and still tastes like the real deal. Perfect for Easter, birthdays, afternoon tea in Casablanca, or just a feel-good weekend bake. This single-layer 9x13 sheet cake serves 12 generously and gets even better on day two or three. Why You'll Love This Healthy Carrot Ca...
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Moroccan Harira Soup

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Warm Your Soul with This Authentic Moroccan Harira Soup

There's something incredibly comforting about a bowl of warm soup, especially when it's packed with the vibrant flavors of Morocco. Harira, a traditional Moroccan soup, is a staple in many households, particularly during the holy month of Ramadan to break the fast. But honestly, it's so delicious and nourishing, you'll want to make it all year round!

This hearty and aromatic soup is a beautiful blend of tomatoes, lentils, chickpeas, and a medley of spices, often enriched with vermicelli or rice and a touch of fresh herbs. It's surprisingly easy to make, and I'm going to walk you through it step-by-step with some helpful visuals.

Here's what you'll need:

Ingredients:

  • 1 large onion, finely chopped

  • 2 tablespoons olive oil

  • 1 lb beef or lamb (or chicken, or omit for vegetarian), cut into small cubes (optional)

  • 1 cup green or brown lentils, rinsed

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 1 (28-ounce) can crushed tomatoes

  • 6 cups beef or vegetable broth

  • 1/2 cup chopped fresh cilantro

  • 1/2 cup chopped fresh parsley

  • 1 tablespoon ground ginger

  • 1 teaspoon ground turmeric

  • 1 teaspoon black pepper

  • 1/2 teaspoon cayenne pepper (optional, for a kick)

  • Salt to taste

  • 1/2 cup vermicelli or rice

  • For the "Tadouira" (thickening agent):

    • 1/4 cup all-purpose flour

    • 1/2 cup cold water

  • Lemon wedges, for serving

Instructions:

Step 1: Sauté the Aromatics and Meat

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. If you're using meat, add it now and brown on all sides. Stir in the ginger, turmeric, black pepper, and cayenne (if using), and cook for another minute until fragrant.

Step 2: Add the Hearty Ingredients

Pour in the rinsed lentils, chickpeas, crushed tomatoes, and beef or vegetable broth. Stir everything together. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or until the lentils are tender. Season with salt to taste.

Step 3: Incorporate Fresh Herbs and Vermicelli

Once the lentils are cooked, stir in the fresh cilantro and parsley. Add the vermicelli or rice and continue to simmer for another 10-15 minutes, or until the vermicelli/rice is cooked through.

Step 4: Thicken with Tadouira and Serve

While the vermicelli cooks, prepare the "Tadouira." In a small bowl, whisk together the flour and cold water until smooth and no lumps remain. Slowly pour the tadouira into the simmering soup, stirring continuously to prevent lumps. Cook for another 5-10 minutes, or until the soup thickens to your desired consistency.

Ladle the hot Harira into bowls and serve with fresh lemon wedges. The tangy squeeze of lemon really brightens up the flavors. Enjoy this taste of Morocco!

Location: United States

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