Wholesome Carrot Cake
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. The average carrot cake is not so nutritious but bloody tasty so best kept to a relaxing treat. 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 likely full of more energy. So next time you’re in charge of morning tea, bring along this adapted classic.
- 1 1/4 cup of wholemeal spelt flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 3 carrots grated
- 1/4 cup Extra virgin olive or macadamia oil
- 2 eggs (whisked)
- 1 tsp vanilla extract
- 1 cup no fat Greek/plain yoghurt
- 50 g walnuts chopped
- 1/4 cup of currants
- 3 medjool dates (roughly chopped)
- Optional: Can of pineapple (drained)
Cream cheese icing
- 200 g reduced fat spreadable cream cheese
- 1-2 tsp maple syrup/honey
- Juice and rind of 1 lemon
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Heat oven to 180C and prepare a loaf tin by greasing and lining with baking paper.
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Combine wet ingredients in a large bowl. Fold through flour, nuts and fruit.
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Pour into prepared pan and bake for an 20-30 minutes until golden. Check after 20 minutes if ready by inserting a wooden skewer into centre, it should come out clean.
Cream cheese icing
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Using a fork, whisk the cream cheese until smooth
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Next beat in maple syrup/honey, lemon juice and rind. Taste and adjust sweetness by adding more honey/syrup until desired taste achieved.
- When cake is cool, ice and top with walnuts and grated lemon zest.
You can also turn them into delicious cupcakes, portioned out for a perfect mid week snack.
