This was my first (and only) attempt at creating a healthy version of carrot cake and I have to admit – it was a winner all round! If you’ve got a surplus of carrots lingering in the bottom of your fridge, I suggest you whip up this wee treat, grab a cup of tea and enjoy every single mouthful…
LUXE / HEALTH Carrot Cake
3 large carrots, grated
1 tsp. vanilla bean powder
Dash ground cinnamon
Dash ground ginger
2 cups almond meal
1/4 cup coconut oil
1/4 cup rice malt syrup
1/2 cup roughly chopped walnuts (or raisins if you prefer) + extra to serve
2 tsp. baking powder
For the icing:
Pinch vanilla bean powder
Lemon zest and juice, to taste
- Preheat your oven to 160C on bake. Then, in a large bowl mix together the grated carrot, eggs, spices, almond meal, walnuts, baking powder and coconut oil.
- Mix well then pop into a lightly greased loaf tin. If you haven’t got one already, I can highly recommend the silicon loaf tins you can buy nowadays!
- Bake for around 90 minutes or until cooked through, the cake should be moist but hold together. This is another recipe where you need to trust your instincts and after 60 minutes, check the cake every 10 minutes or so as every oven differs slightly.
- Cool in the loaf tin completely before popping onto a rack.
- Meanwhile, whip up some cream cheese icing by popping a few tablespoons of cream cheese in a hand mixer with a pinch of vanilla bean powder and the zest of one lemon. Slowly add lemon juice, to taste and a little honey or rice malt syrup to sweeten (optional).
- Once the cake has cooled, use a spatula to ice the loaf and sprinkle with extra chopped walnuts. Simple.