Healthy Carrot Cake
Carrot cake is my Dad’s favourite.. so this recipe was created for him!
In fact, my first recipe for this cake was created when I was living in London and to make it super special, it was my first ever recipe featured in a magazine! I had a two page spread, I wrote the article and shared my own photos and recipe.
This was about 5 years ago now… so my beliefs and skills have developed a great deal since then (hello growth!) and although I was proud of the recipe, I thought it was time for an upgrade
So here we have it… my updated carrot cake! There’s less ingredients and less complicated instructions but it still tastes just as good!
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Yield: 8
Authoradmin
Pre-heat oven to 180˚C
Combine almond meal, oat flour, cinnamon, nutmeg and baking powder in a bowl.
In another bowl combine and mix together carrot, eggs, oil, vanilla essence and honey.
Pour wet ingredients into dry ingredients, add the chopped dates and walnuts and mix well to combine.
Pour into lined/greased 20cm round cake tin and cook for 30 – 40 minutes. Allow to cool then top with Creamy Cashew Icing.
Blend cashews into a flour. Add all other ingredients and blend until well combined.
Spread onto cake and if desired, top with a few chopped walnuts.
Ingredients
Directions
Pre-heat oven to 180˚C
Combine almond meal, oat flour, cinnamon, nutmeg and baking powder in a bowl.
In another bowl combine and mix together carrot, eggs, oil, vanilla essence and honey.
Pour wet ingredients into dry ingredients, add the chopped dates and walnuts and mix well to combine.
Pour into lined/greased 20cm round cake tin and cook for 30 – 40 minutes. Allow to cool then top with Creamy Cashew Icing.
Blend cashews into a flour. Add all other ingredients and blend until well combined.
Spread onto cake and if desired, top with a few chopped walnuts.
written for you by
Melissa Eaton
A university qualified Nutritionist (BSc ANutr.), teacher and research assistant from Sydney, Australia.
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