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Raisie Bay

carrot cake

Healthier Carrot Cake – recipe

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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

Ingredients:

2 tbs melted coconut oil
250g ground almonds
1/4 tsp salt
3/4 tsp bicarbonate soda
3/4 tsp ground nutmeg
1 1/2 tsp ground cinnamon
3 eggs
3 tbs golden syrup
3 medium carrots, grated
50g raisins
50g chopped walnuts

Filling:

200g full-fat cream cheese
100g greek yoghurt
50g icing sugar
1/2 tsp vanilla essence
If you want to make the cake healthier you could bake it as a tray bake and omit the filling.

Method:

  1. grease and line two 23cm cake tins (or one 20 x 40cm baking tin if you are making a traybake.)
  2. combine the ground almonds with the salt, soda, cinnamon and nutmeg
  3. in another bowl beat the eggs then add the golden syrup and coconut oil and mix well
  4. add the carrots, raisins and chopped walnuts to the egg mixture
  5. mix the egg mixture into the dry ingredients
  6. pour into the cake tins and spread out evenly
  7. bake in oven, pre-heated to 180C/gas mark 6, for 30 minutes
  8. leave to cool while you make filling
  9. mix together all the ingredients for the filling until smooth and creamy, place in fridge until cake is cooled.
  10. fill the cakes with 2 thirds of the filling mix and then sandwich them together
  11. use final third of filling to spread on top of the cake and decorate with walnuts if you wish.
cake mix ready for oven
cooling cakes
Carrot Cake
It’s very rustic looking, but it tastes amazing!

Kids in the Kitchen – Carrot Cake

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Welcome to this weeks Kids in the Kitchen where you can link up your posts about your kids cooking and recipes. If you would like to know more then please read my Kids in the Kitchen page. The rules for linking up are really simple and I accept old posts and new, so do come and join us.

This week I’m sharing my Carrot Cake recipe and the Little Man was my helper.

First I’d like to say thank you to last weeks linkers.

On Autism Mamma you can find the most delicious looking Freddo Chocolate Cake.

The Brilliant Chef made scrummy looking Orange Choc Chip Cookies.

Thank you for joining in, I’ve shared the posts on Twitter and Pinterest too.

Carrot Cake

This is a very simple carrot cake which contains no nuts or extra flavourings, just carrots and a little cinnamon.
You can cover it with a cream cheese frosting, or butter cream, but we like it as it is.
Ingredients:

185g sugar
180 ml vegetable oil
2 eggs
150g self raising flour
 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
130g carrots grated (about 3 medium carrots)
Method:

mix together the sugar oil and eggs in a large bowl.
Sift in the flour baking powder, salt and cinnamon
Add the grated carrots
mix well
bake for 50 minutes at gas mark 5
carrot cake

If you would like to join then please link up your posts old or new below.

I’d also be mighty grateful if you included my badge in your post so others can see it and come along and join in. (although adding the badge is not compulsory to joining in)