+ the healthy chef recipes +

Healthy Carrot Cake

This is my ultimate carrot cake, packed with antioxidants and superfood goodness! It’s loaded with protein and essential minerals and scented with cinnamon, vanilla bean and a little honey. This is a purely delicious and simple one bowl cake to make and it keeps for about a week in the fridge. I love to frost my cake with simple vanilla frosting or top 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.

+ ingredients & methods +

ingredients (Serves 16)

500 g (17 ½ oz)  grated carrots
3 organic eggs
2 teaspoons vanilla extract or paste
2 teaspoons cinnamon
½ teaspoon nutmeg
300 g (10 ½ oz) almond meal
60 ml (2 fl oz) macadamia nut oil or your choice of extra virgin olive oil or quality butter
160 g (5 ½ oz) organic maple syrup, raw honey or date syrup
1 cup raisins
2 teaspoons gluten free baking powder
Greek style yoghurt or vanilla frosting to serve

method

Preheat your oven to 160 C / 320 F.
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 – 1 ½ 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 Greek style yoghurt or vanilla frosting.
Keeps in the fridge for up to 5 days – it freezes well too!

+ notes & inspiration +

Topping suggestions:

I’ve used thick natural Greek Style 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 ½ 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. Neufchâtel or quark cream cheese blended with a little lemon, vanilla + honey.

Check out my Raw Carrot Cake, and Vanilla frosting.

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