Healthy (ish) Carrot Cake
Easy to make, moist and delightfully tasty, the Easter bunny would definitely approve of this healthy carrot cake!
Ingredients
Dry Ingredients
- 2 cups wholemeal flour
- 2 teaspoon cinnamon
- 1 teaspoon all spice
- 1 teaspoon bicarbonate soda
- 1 teaspoon baking powder
- ½ cup walnuts roughly chopped
Wet Ingredients
- 3 eggs whisked
- 2-3 carrots grated, I used 2 large and it was ok
- 1 teaspoon vanilla extract
- ¼ cup coconut oil melted
- ½ cup pure maple syrup
Cream Cheese Frosting
- 4 oz cream cheese at room temperature
- 1 tablespoon butter at room temperature
- 1 teaspoon lemon zest
- 2 teaspoon lemon juice
- 3 tablespoon powdered sugar go by taste, I like 2 tablespoons, Adam liked it sweeter.
Instructions
- Preheat oven to 180C/355F.
- Grease a cake or loaf tin with melted coconut oil.
- Sift the wholemeal flour, spices, baking powder and bicarb in a large bowl.
- Grate carrots and add to flour mixture.
- Add vanilla, maple syrup, coconut oil and beaten eggs to flour/carrot mixture and stir until well combined.
- Spoon carrot cake mixture into prepared pan and place in oven to cook for 40-50 minutes. If you feel like cake is burning, cover with aluminium foil to avoid burning.
- Once cake is cooked (if stabbed with a knife, knife should come out clean), set aside to cool on a wire rack.
- Meanwhile mix the cream cheese and butter together using an electric hand beater. Add powdered sugar, lemon rind and lemon juice and combine.
- Spread frosting over cake, sprinkle with walnuts and serve.