Carrot Cake
Healthier version of the traditional carrot cake - made with almond meal.
Preparation: 15 minutes
Baking: 1 hour 10 minutes
Serves: 12
Ingredients:
500 g organic carrots, grated
3 organic eggs
300 g almond meal
4 tablespoons unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons vanilla extract
½ cup organic maple syrup
4 tablespoons organic butter, melted
½ cup organic raisins
Toping:
2 tablespoons organic cream cheese
4 tablespoons organic Greek yogurt, plain and unsweetend
2 tablespoons honey
1 teaspoon vanilla extract
Method:
Preheat the oven to 160°C ( 320°F)
Mix all the ingredients (except the toping) together.
Pour into a cake pan lined with baking paper.
Bake for 1 hour 10 minutes (or until a toothpick inserted into the center comes out clean).
Let the cake cool down, then turn out onto a cooling rack and let it cool completely.
Mix all the toping ingredients together and pour onto the cake.
Nutrition (per serve):
Calories 197.7, Fat 9 g, Sat. Fat 3.2 g, Carbs 24.4 g, Sugar 16.8 g, Fiber 2 g, Protein 4.5 g