Wholesome carrot cake
Serves 18
Carrot cake is one of the most popular selections from your local cafe to accompany your morning coffee, or to bring along to a shared morning tea. It's popularity probably stems from it moist, sweet cake base and its creamy cream cheese icing, but most likely it's from the misconception that something with a vegetable in it must be healthy. Sorry to burst your bubble, but the average slice of carrot cake has 16g of fat and 27g of sugar, none of which provides much nutrition and will likely lead to spiked glucose levels and further calories consumed later in the day. My version of carrot cake changes the ingredients to provide more fibre, reduced sugar and great vitamin and mineral content overall. This carrot cake will leave you more satisfied and for longer, meaning less calories consumed overall. So next time you're in charge of morning tea, bring along this adapted classic.
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Prep Time
5 min
Cook Time
1 hr
Prep Time
5 min
Cook Time
1 hr
  1. 1 cup of wholemeal self raising flour
  2. 1/2 c spelt flour
  3. 1 tsp bicarb soda
  4. 1 tsp cinnamon
  5. 3 carrots grated
  6. 150g walnuts chopped
  7. 3/4 cup olive or maca oil
  8. 1/2 cup of sultanas
  9. 1/4 cup stevia
  10. 1/2 cup of apple puree
  11. 3 eggs
  12. 1 tsp vanilla extract
  13. Optional: Can of pineapple, drained
  14. Cream cheese icing
  15. 1 packet light Philly cream cheese
  16. 20g olive grove margarine
  17. 1 tsp maple syrup/honey
  18. 1 tbsp stevia icing sugar
  1. 1 Heat oven to 160C
  2. 2.Combine dry ingredients, make a well in the centre, stir through carrot and walnuts, then add the wet ingredients mixing until combined.
  3. 3. Pour into prepared pan and bake for an hour until golden
  4. Cream cheese icing
  5. 1. Beat butter/margarine and philly until creamy.
  6. 2. Next beat in maple syrup/honey and then stevia until thick.
  7. 3. When cake is cool, ice and top with walnuts and grated lemon zest.
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You can also turn them into delicious cupcakes, portioned out for a perfect mid week snack.