Carrot Cake

I came up with this healthier version of carrot cake for Easter, but it's actually a tasty treat any time of the year. It's also my favourite alternative to a chocolate cake for birthdays, or you can also make this as muffins for pre-portioned treats.



You'll Need:

1 cup wholemeal flour

2 teaspoons baking powder

1½ teaspoons cinnamon

1 teaspoon nutmeg

½ cup milk or milk alternative

¼ cup olive oil

¼ cup maple syrup or honey

1 teaspoon vanilla extract

1 medium egg

1 cup grated carrot

1-2 tablespoons raw walnuts (optional)


Method:

Preheat oven to 180°C.


In a bowl, mix together all dry ingredients except carrot. Fold in wet ingredients until well combined, then lightly fold in grated carrot, and walnuts if using.


Line and grease a cake tin (or muffin tins if you like!) and fill ¾ with cake mixture. Bake for around 30 minutes (depending on the size of your cake or muffins), until a skewer inserted comes out clean. Remove from tin to cool before serving.


You can serve this cake plain, or iced - here's my healthier alternative to a cream cheese icing:

Strain 4 tablespoons of plain greek yoghurt overnight to remove excess liquid (much like making an unsalted labneh). Mix strained yoghurt with 1 teaspoon lemon juice and 1 teaspoon honey or maple syrup, and spread over your cake or muffins.


Makes one medium cake or 4 muffins



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