You heard it before. Carrot cakes are healthy. After all it has carrots in it! I have been guilty of it too- having indulge with a few slices of carrot cake in my life time- including having it as our wedding cake. Hubby would bring home carrot cake whenever I am sick to make me feel better.
I come across as Teresa Cutter’s recipe and instantly book marked it. It is a fabulous simple recipe with a lovely yogurt icing on it. I love the fact that this does not have any wheat and uses mainly almond meal. A mix and melt recipe means less washing and quick cake to whip out when guests decide to pop by on a weekday or on a lazy weekend. It could possibly even pass as a birthday cake.
I think a handful of raisins or even dates will go well with this cake. I increased the ratio of carrots and think it’s nice to have some chunkier strips rather than the thin down version. Give it a go. You may surprise yourself by how delicious healthy treats are.
Healthy Carrot Cake (Adapted from Teresa Cutter)
1/2 tsp or less of vanilla paste
1 tablespoon of cinnamon
3 cups of almond meal
handful of crushed walnuts
1/4 cup of coconut oil melted
2 tablespoon of honey
few dates or 1/4 cup of raisins (omitted)
1 cup of yogurt- I use lemon myrtle. Try to find a greek yogurt than is low in sugar
1/4 lemon juice
Pre heat Oven 280C. Line 9 inch cake pan.
Whisk oil and eggs together. Place dry ingredients in a bowl. Pour wet to dry and mix well. Bake for 45-50 minutes till done.
Whisk yogurt and lemon juice together.
Cool cake. Ice with yogurt icing. Serve!