A really moist and delicious carrot cake that has been lightened up, as it has no butter or cream in it and a few other healthy swaps.
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I am back from Prague (did you miss me?) and I thought this was the ideal recipe to come back with. Prague was amazing, despite lost luggage and some bad weather, and I shall be writing a post all about it very soon. Whilst we were in Prague, we had the most amazing carrot cake, which inspired me to come up with this healthy version.
Full disclosure here, I had never had carrot cake before. I think it was one of those things that I had convinced myself that I didn’t like, before I even tried it. But, I gave it a go and I loved it! I have seriously been missing out all this time. I mean, it has a vegetables in it, so you can count it as one of your 5 a day, right?
Not only is this a flourless cake, but there is no butter or cream in it either. I could eat the “icing” out of the bowl with a spoon and to be honest, I did. It is that good, but so much healthier than regular butter cream. The cinnamon, nutmeg and ginger in the allspice give it a real Christmas feel to it, so I think this is going to be made a lot more in a few months time. But it’s never too early for healthy Christmas baking. I promise that I will hold off on the Christmas posts until October. That will be restrained for me though.
Ingredients – Serves 12:
- 250g/2.5 cup almond flour (grind up almonds in a food processor)
- 5 tbsp coconut flour
- 8 pecan halves, crumbled
- 2 tbsp fresh orange zest
- 0.5tsp salt
- 1 tsp baking soda
- 1 tsp all spice
- 1 large carrot, grated
- 6 tbsp coconut oil
- 6 tbsp maple syrup (you could use honey too)
- 4 eggs
- 1 tbsp vanilla extract
- 6 tbsp 0% Greek yoghurt
- 1 tbsp maple syrup
- 1 tbsp vanilla extract
- A few pecans and a bit of orange zest for decorating
1) Preheat the oven to 170C/350F
2) In a bowl, add the almond flour, coconut flour, pecans, orange zest, salt, baking soda and all spice and mix well.
3) In a separate bowl, mix together the carrot, coconut oil, maple syrup, eggs and vanilla and add to the dry ingredients. Mix well.
4) Grease a 10inch spring form pan and pour in the mixture. Bake for 40 minutes
5) Whilst the cake is cooking, make the icing by mixing together the yoghurt, maple syrup and vanilla. When the cake is cooked and completely cooled, add the icing and sprinkle on the orange zest and pecans.
Are you a fan of carrot cake? What cake would you like to see a healthier version of? Leave a comment below.
This recipe was part of my AXA PPP healthcare 52 Little Things challenge. This week’s challenge was to bake a healthy treat and this carrot cake is definitely a healthy treat. There is no reason why you have to give up cakes as part of a healthy diet, just make some small swaps. Making it yourself is always better than buying it, as you can control exactly what goes in to it.
Nutritional Information – per person
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