Updating cart...

Shopping Cart

Your cart is currently empty.


Continue browsing

Healthy Carrot Cake

By Teresa Cutter

Healthy Carrot Cake
Healthy Carrot Cake

What's great about it

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. 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. 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.

Ingredients

500 g (17 ½ oz)  grated carrots

3 organic eggs

2 teaspoons vanilla extract or paste

2 teaspoons cinnamon

½ teaspoon nutmeg

350g almond meal

60 ml (2 fl oz) macadamia nut oil or olive oil

½  cup organic maple syrup or 1/4 cup raw organic honey

1 cup fresh blueberries or chai tea soaked and drained raisins

2 teaspoons gluten free baking powder

Greek style yoghurt, strained (labna) to serve

 

 

Method

 

  1. Preheat your oven to 160°C / 320°F.
  2. Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, soaked raisins and baking powder.
  3. Mix well until combined.
  4. Pour into a prepared 20 cm baking tin.
  5. Bake for 1 – 1 ½ hours or until cooked through.
  6. Cover, if necessary, with foil.
  7. Remove from the oven and cool completely in the tin, then turn out.
  8. Serve alone or topped with Greek style yoghurt or vanilla frosting.
  9. Keeps in the fridge for up to 5 days – it freezes well too!

Notes and Inspiration

Topping suggestions:

I’ve used thick natural Greek Style yoghurt for my topping, you can also use the following:

Whipped ricotta with a little cinnamon, vanilla and honey.

Cream cheese blended with a little lemon, vanilla + honey.

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.

Check out my Raw Carrot Cake, and Vanilla frosting.

More healthy recipes from Teresa Cutter

Purely Delicious Cookbook
Purely Delicious Cookbook
Buy Now

Shop The Story

  • Perfect Digestive Health
    Perfect Digestive Health
    Buy Now
  • Shop The Story

    Related

    Partners in health