Healthy (but delicious) Carrot Cake
mmmm, just look at that picture of our healthy carrot cake. It looks so naughty, and we can tell you that the icing has just enough crystallisation to feel like a very-bad-for-you cream cheese icing.
Bake one of these for a work birthday and you’ll be a hit. Not only does it taste good enough the new guy will love it, but it will be so healthy that the perpetual dieter can have some without kick starting a 2 day food bender. Seriously, try it. It will be weird because you’ll want a second slice, but you won’t have to have that dollop of guilt with it.
- 2 medium carrots (grated)
- 1 cup tapioca starch
- 1⁄2 cup coconut flour
- 1 tsp baking powder
- 1⁄2 tsp ground cinnamon
- 1⁄2 cup coconut sugar
- 3/4 cup coconut oil
- 1⁄2 cup coconut nectar
- 3 eggs
- 1 tsp vanilla essence
- 1⁄2 cup roasted pepitas
- 180g creamed goats cheese (same consistency as cream cheese)
- 1⁄4 cup coconut nectar
- 1⁄4 tsp pure vanilla essence
- Preheat oven to 180°C.
- Grease a small round cake tin lightly with some coconut oil and line with non- stick baking paper.
- Mix all ingredients except carrots and pepitas in a large bowl or blender.
- Now gently stir in grated carrot and pepetis.
- Scoop the mixture into the cake tray. Filling it to the top as your cake will not rise much
- Bake for 35 – 40 mins
- Set aside to cool for about 10 minutes
- turn out onto a wire rack to cool completely
- place the goats ‘cream’ cheese, coconut nectar and vanilla in a bowl.
- Use a wooden spoon to mix until well combined
- Spread the icing over the cooled cake (and lick your fingers clean…)
Nutrition comparison vs Coles carrot cake (for a big slice like in the photo = 8 slices per cake)
This Healthy Carrot Cake recipe comes from Healthy Junk 2