Healthy Carrot Cake
I love using ground almonds, quinoa and linseeds (flaxseeds) and chia when baking gluten free cakes. Almonds top the list because they make any cake or muffin so delicious and moist, plus they are packed with protein to help your body repair. Red and yellow vegetables such as carrots contains vitamin A precursers called carotenoids (Beta carotene) that help promote vision and support a healthy immune system. I’ve used macadamia nut oil in place of butter which is a delicious source of anti-inflamatory heart healthy fats, you can also use a mild flavoured olive oil. I’ve topped my cake with a good quality thick bio yoghurt and decorated with omega 3 rich walnuts. Enjoy!
500 g grated carrots
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon nutmeg
300 g almond meal
60 ml macadamia nut oil or your choice or cold pressed coconut oil or quality butter
160 g organic maple syrup or honey
1 cup raisins
2 teaspoons gluten free baking powder
Preheat your oven to 160 C.
Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, raisins and baking powder.
Mix well until combined.
Pour into a prepared 20 cm baking tin.
Bake for 1 – 1½ hours or until cooked through.
Cover if necessary with foil.
Remove from the oven and cool completely in the tin then turn out.
Serve alone or topped with thick natural yoghurt or topping of your choice.
Keeps in the fridge for up to 5 days – it freezes well too!
Nutrition per serve
Protein: 5.7 g
Carbs: 17 g
Sugars: 16 g
Total fat: 15 g
Saturated: 1.6 g
Fibre: 3 g
I’ve used thick natural organic yoghurt for my topping, you can also use the following:
1 whipped ricotta with a little cinnamon, vanilla and honey.
2 A dairy free cream made from 1 cup of raw cashew nuts or macadamias blended with 1/2 cup of water or orange juice and a little vanilla. Blend in a good quality blender like a vitamix until smooth and creamy. Allow to sit in the fridge for 30 minutes to thicken slightly Add a touch more water if you need to thin it down a little.
3 Neutachafel cheese blended with a little lemon, vanilla + honey.