I have been neck deep into packing up our lives here in Sydney, and preparing for our move. It’s been crazy, like how moving houses always is, and add to that relocating to another country and its hello to crazy land! Every time I pack up a house, I am amazed at how many things I have accumulated, things that I haven’t used in the whole of last year, that are just stashed away in the corner of the shelf somewhere. The clutter we create in our lives with things we don’t really need is amazing.
Anyway, I had been thinking of posting this recipe for a while now. The food had been styled, and pictures taken quite a while back, but with all the chaos I just didn’t have the time to do anything. But now that we have shifted into a hotel before we fly out, and all the bags have been packed, I am a lot more relaxed. Baking has always been one of the biggest stress busters for me, and specially when I know that what I am baking is delicious as well as healthy! This Carrot Cake recipe is a spin on the Beetroot Red Velvet Cupcakes that I make, and is really very simple. It’s gluten free and packed with proteins and anti-oxidents from carrots and almond meal. I use thick greek yogurt topped with toasted walnut for frosting. A low fat cream cheese frosting can be used to give the cake a more celebratory feel.
The recipe is really easy and only requires one bowl to mix everything in. The cake takes a long time to bake, and it would be a good idea to check at the halfway mark for doneness. If you feel the cake is over browning on the top, then loosely cover it with a foil and bake it. For 500gm carrots, I used roughly 2 large carrots grated. The sultanas or raisins added in the mix, impart a surprise burst of sweetness to the cake. This cake stays fresh in the fridge for upto 5days.
Healthy Carrot Cake
- 500 gm grated carrots
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp grated nutmeg
- 300 gm Almond Meal (a little more than 3cups)
- 60 ml macadamia nut oil or your choice or cold pressed coconut oil or quality butter
- 1/2 cup organic maple syrup / honey or agave or rice malt
- 1 cup raisins
- 2 tsp baking powder
- Preheat your oven to 160 C.
- Combine grated carrot, eggs, vanilla extract, cinnamon, nutmeg, almond meal, oil, honey, raisins and baking powder, in a large mixing bowl. Mix well until combined.
- Line a 20cm round baking tin. Pour into a prepared baking tin.
- Bake for 1 – 1½ hours or until cooked through. A skewer inserted in the centre should come out clean.
- Check at the halfway mark for doneness. Cover if necessary with a foil while baking, if the top is getting burnt.
- Remove from the oven and cool completely in the tin then turn out.
- Serve alone or topped with thick greek yoghurt or topping of your choice.