Well I know I said my my sticky toffee pudding was a final indulgence after the overload of Christmas naughtiness…well, maybe that was a tiny fib, but I do have an excuse for this cake… and it’s a good one!
For Christmas as a bit of a novelty gift, I made my very own ‘Including Cake vouchers’ to give each of my family so that they could trade them in for a tray of sweet treats of their choosing.
My sister is going back to university this weekend after her holiday’s back at home and so decided to trade her voucher in so she had a little treat to take back with her. So you see, this cake is not for me at all!
She opted for a good old classic carrot cake…super healthy style!
I’ve made a few variations of carrot cake before, but as yet they have not appeared on my blog. The recipe I use makes for quite a dense sponge best suited to mini loaf pans (as I have used here) or muffin/cupcake tins.
When I previously made it using a regular sized loaf tin I felt it was a little gummy in the centre, don’t get me wrong it still tasted really good but would be best suited to a smaller pan so the centre maintains a cakier crumb. I've also used spelt flour here but I would imagine that my typical 30/30/30 combo of ground almonds, buckwheat flour and tapioca starch would work well as a GF sub (note- this hasnlt ben tested in this recipe)
I haven’t frosted these loaves as they really don’t need it, but you may want to add some frosting if you are opting for cupcakes.
I haven’t included a frosting recipe here as I have yet to create a ‘white’ frosting that I really love. My previous investigations lead me down the route of blending firm tofu, coconut butter, orange zest and agave syrup- but although this does create a viable healthy frosting, I simply felt it needed a little more work…feel free to experiment!
I promise I do have some soups coming up very soon! Soups are great for all seasons, all times or day and for wherever you happen to be. They are the perfect healthy winter comfort food and what could be better than that?
(ok, well maybe a little bit of cake for dessert!)
I also have some granola style bar investigations underway. I want to create the perfect healthy snack bars for all situations… a slow release energy bar, an quick release energy hit, a high protein snack. This has been inspired in part by one of my colleagues who asked my to create him a healthy sugar free energy bar. Not one to turn down a challenge…investigations are well underway…I’ll keep you posted!
Recipe: carrot cake
- 1/3 cup apple sauce (or soy yoghurt)
- 1/3 cup crushed pineapple
- 2 tsp vanilla
- ½ cup agave and a pinch stevia
- ¼ cup soy milk
- ¼ cup orange juice
- ½ cup coconut oil
- 2 cups spelt flour
- 1tsp salt
- 2tsp baking powder
- 1tsp baking soda
- 2tsp cinnamon
- 1tsp mixed spice
- 2 cups grated carrot
- ½ cup chopped nuts
- ½ cup chopped dates or raisins (optional)
Preheat oven to 180C. Blend together wet the ingredients in a food processor then mix in melted coconut oil. Mix dry ingredients together in a large bowl (except nut/dates/carrots) then add wet mixture and stir until thick. Fold in grated carrot, chopped nuts and dates last. Pour mixture into 3 mini loaf tins or
12 cupcake /muffins pans. Bake for approx. 20-30 minutes depending on pan sizes used. Check to see when a toothpick comes away clean.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.