I know a lot of people think of carrot cake as being healthy…well, it contains carrots! But that’s just like saying that wine is good for you because it’s made from grapes! I’m sorry to burst your bubble, but it’s just not true.
My usual carrot cake recipe contains 115ml of vegetable oil, and 115g of sugar. I figured there had to be a healthier recipe.
Today I think I cracked it. It wasn’t exactly the best looking carrot cake I’ve made, but it was tasty. I’d even go as far as to say I prefer it to my regular recipe!
I’m not saying that this recipe is calorie free, but the ingredients work out better for you. It also contains carrots, and we all know how wonderful they are 😉
Healthier Carrot Cake
- grease and line two 23cm cake tins (or one 20 x 40cm baking tin if you are making a traybake.)
- combine the ground almonds with the salt, soda, cinnamon and nutmeg
- in another bowl beat the eggs then add the golden syrup and coconut oil and mix well
- add the carrots, raisins and chopped walnuts to the egg mixture
- mix the egg mixture into the dry ingredients
- pour into the cake tins and spread out evenly
- bake in oven, pre-heated to 180C/gas mark 6, for 30 minutes
- leave to cool while you make filling
- mix together all the ingredients for the filling until smooth and creamy, place in fridge until cake is cooled.
- fill the cakes with 2 thirds of the filling mix and then sandwich them together
- use final third of filling to spread on top of the cake and decorate with walnuts if you wish.
|cake mix ready for oven|