Healthy Carrot Cake

An easy and healthy carrot cake recipe that is totally delicious for the entire family, especially when it’s served warm out of the oven ….

If you need a simple, healthy alternative to store bought cakes that are often high in sugar, trans fats, and preservatives — this will hit the spot. With carrots, almonds, and dates this cake is high in antioxidants, fibre, and protein. To make this sugar-free omit the maple syrup/honey, dates or sultanas.

I love to make this recipe in miniature cake tins, freezing a couple for emergency afternoon teas. They taste delicious served with real butter and my turmeric milk latte’. Whilst the cooking time is longer the preparation is quick and easy, and only takes around 10 minutes.

INGREDIENTS

Makes 1 loaf (12 serves) or 3 miniature loaves

5oo g grated carrot (around 6 unpeeled, medium sized carrots)

3 cups almond meal

3 free range eggs

1/2 tsp nutmeg

2 tsp cinnamon

2 tsp natural vanilla extract

2 T coconut oil, melted

1/4 cup natural maple syrup or raw honey omit for sugar free

2 teaspoons gluten free baking powder

1/2 cup walnuts, chopped

4 large dates, pitted & chopped OR 1/2 cup natural sultanas optional

1/4 cup pepitas (pumpkin seeds) for topping optional
 

METHOD

1. Preheat oven to 160°C – fan forced.
2. Combine all the ingredients except for the pumpkin seeds, into a mixing bowl.
3. Mix well with clean hands until mixture is combined.
4. Spoon cake mix into a lined loaf tin & sprinkle the top with pumpkin seeds.
5. Bake for 60-90 minutes or until cooked through.
6. Cool in tin before removing and slicing.

NOTES

This healthy carrot cake recipe is delicious on its own, but it’s also nice to add natural Greek yoghurt or coconut yoghurt when serving to add a dose of probiotics like Lactobacillus acidophilus and Lactobacillus casei — that may help increase the good bacteria in the gut.

You can also boost the protein content by replacing 2 T of almond meal with a good quality plain or vanilla protein powder.

Keeps well in the fridge for around 2-3 days, freeze for up to 3 months.

Serve warm with my Turmeric Milk recipe for the ultimate anti-inflammatory boost.