Carrot cake fans, take note! We have a healthy carrot cake recipe for you, yes really! Using health heroes like coconut oil, xylitol and quinoa flour, this cake from Olivia Daly boasts some serious health credentials.
Ingredients
200g coconut oil
200g xylitol
200g quinoa flour
1tsp baking powder
200g ground walnuts
200g chopped walnuts
4 medium carrots
8 medium eggs For the icing
200g Philadelphia cream cheese
1tsp vanilla
4tsp xylitol
Handful chopped walnuts
Instructions
Pre-heat the oven to 180°C and line a cake tin with baking parchment. Cream the oil and xylitol together until smooth and then stir in the flour, baking powder and ground walnuts till the mixture becomes ‘breadcrumby’.
Add the chopped walnuts and carrots and then fold in the eggs. Spoon into the prepared tin and bake for at least 20 minutes before taking it out and covering with foil.
Then immediately bake for at least another 20 minutes or until a knife inserted in the middle comes out clean. It may be that it has to stay in the oven for quite a bit longer…it definitely can’t be runny inside when you take it out. It must be firm, but don’t worry because once covered it wont burn. Allow it to cool completely before icing it.
To make the icing, mix all the ingredients together and spread on top of the cake. Then sprinkle with chopped nuts. Recipe from Flours In My Hair by Olivia Daly. To buy the book click here and for more great recipes from Olivia check out her blog.
