Healthy Carrot Cake
This is my ultimate carrot cake featured in my cookbook – Purely Delicious. It’s loaded with protein and essential minerals and scented with cinnamon, vanilla bean and a little organic maple syrup. This is a purely delicious and simple one bowl cake a whole family will enjoy. I love to frost my cake with thick Greek style yoghurt.
What’s great about it
Carrots are the richest source of beta-carotene, which converts to vitamin A in the body. Vitamin A is essential for tissue growth and repair, thyroid function and iron mobilisation. Carrots are also a great source of vitamin C, B6, potassium and fibre and their consumption has been linked to lower rates of certain diseases and cholesterol related illnesses. I’m also using almond meal which replaces traditional white refined flours that make up most store bought carrot cakes. The almond meal is also gluten free and adds moisture so I just need to add a small amount of macadamia nut or extra virgin olive oil to make it complete. Almonds are packed full of protein + heart healthy fats that can help lower cholesterol as well as keep blood sugars stable.