Healthy Carrot Cake Recipe with Coconut Frosting

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I love carrot cake, but I have never enjoyed one from a cafe as they taste too sweet to me, have too much icing or are just not quite right to my taste. So I have been experimenting in the kitchen for some time to come up with a healthier alternative.

Voila, here is my new recipe that I think you will approve of as well. It is gluten-free, grain-free and without all the nasty sugar. Good for people on a low carb and low sugar diet.

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This carrot cake is the perfect healthy dessert that is easy to make and healthy to enjoy at home guilt free. And the coconut frosting gives it a nice tropical touch.

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This is a carrot cake that you can eat without feeling guilty!

Prep time: 15 minutes

Bake time: 45 minutes

Serving size: 1 rectangular loaf

Ingredients:

For the cake:

  • 3 large carrots, peeled and grated
  • 4 large eggs
  • 4 tablespoons coconut oil
  • 3/4 cup almond flour
  • 1/2 cup almond milk
  • 1/4 to 1/2 cup honey (depending on how sweet a tooth you have)
  • 1 teaspoon cinnamon
  • Pinch of salt

For the coconut frosting:

  • 1 can of full fat coconut milk chilled in the fridge for a few hours
  • 1 tablespoon of maple syrup
  • Chopped nuts for garnish
  • Lemon or orange zest to decorate

Instructions:

For the cake:

  1. Preheat the oven to 180℃.
  2. In a mixing bowl, put in all the wet ingredients and mix well.
  3. Then add the almond flour, cinnamon and a pinch of salt. Stir well to combine.
  4. Add the grated carrots to the dough mixture and mix well.
  5. Pour the dough into a rectangular baking pan (grease the cake pan first, skip this step if you are using a silicone baking pan).
  6. Bake for 45 minutes or until a toothpick inserted into the centre comes out clean. When the cake is cooked, let it cool for at least 30 minutes or completely before icing.

For the frosting:

  1. To make the coconut frosting, simply use the top thick cream from a chilled can of full fat coconut milk and gently beat in a small bowl with a little maple syrup. Spread over the top of the cake.
  2. Garnish with chopped nuts and lemon or orange zest. Enjoy!
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