This healthy recipe substitutes some ingredients in carrot cake with lower calorie options, but it still tastes just as delicious.
Though carrots are a main ingredient, carrot cake is not usually healthy.
There’s plenty of delicious and unhealthy carrot cake recipes online for those who want them, like this deeply moist carrot cake or Mary Berry’s ‘superb’ carrot cake.
But if you’re looking to cut back, there’s a recipe that substitutes some of the more sugary ingredients for lower calorie ones.
Delicious.com put together a recipe for a low calorie and gluten free carrot cake. Here’s how to make it:
Healthy carrot cake recipe
Ingredients
- 150g raisins
- 4 eggs
- 1/2 cup (125ml) extra virgin olive oil
- 1/2 cup (180g) runny honey
- 2 tsp vanilla extract
- 500g carrots (with the skin), scrubbed, coarsely grated
- 3 1/2 cups (350g) almond meal
- 3 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 3 figs, halved
- 1 tbs slivered pistachios
For the frosting
- 500g labneh yogurt
- 1/4 cup (90g) runny honey, plus extra to drizzle
- 1 tsp vanilla extract
Instructions
Preheat the oven to 180 degrees Celsius. Grease a 22-centimetre round pan and double-line with a baking sheet.
Pour the raisins into a small bowl and cover with hot water. Let that stand for 10 minutes, then drain.
Combine eggs, oil, honey and vanilla in a large bowl. In a separate bowl, mix together the almond meal baking powder and spices. Add that into the egg mixture, and stir.
Pour into the pan, smoothing out the surface. Bake for 1 hour and 10 minutes. Check the cake by placing a skewer in the centre and see if it comes out clean.
Once done in the middle, set aside to cool before frosting.
To make the frosting, stir together yogurt, honey and vanilla extract until smooth. Spread onto cake, and decorate with figs, pistachios and a drizzle with honey.
Post source: Express
