This show-stopper of a cake is not just a ‘pretty face.’ Not only is it lovely to look at, but it is also naturally sugar free, wheat free, gluten free and grain free.
Gorgeous and good for you!
It may be ‘guilt free’ but it is still a delicious and indulgent cake, proving the healthy can still be yummy, and that it is possible to bake with better ingredients! This is carrot cake as you may remember it from your childhood – healthy, home made and wholesome.
I love that it is naturally sugar free and is sweetened with the bananas, dates and raisins. The only additional sweetener is a little agave nectar or honey in the frosting, but you can use bananas or dates to sweeten it if you prefer.
Ideal for Easter!
It is also a really wholesome cake, filled with good-for-you ingredients that are filling and satisfying, and will boost your wellbeing. So don’t feel bad if you have a slice of this during a busy day – it will help get you through and give you sustained energy, unlike other sugary cakes that give a sugar rush and then an energy slump.
Some of the wholesome ingredients that go into this cake
I dare you to make this gorgeous carrot cake for your next tea or birthday party, and demonstrate that people can eat more healthily at these events!
It is also perfect for Easter celebrations.
As autumn approaches, the lovely spices and tastes and the warm aroma of this cake will make it a favourite with your family!
A great cake for autumn
2 ripe bananas
10 fresh medjool-like dates, pitted
6 tbsp sunflower oil or olive oil
250 ml gluten free flour (I used 125 ml buckwheat flour and 125 ml almond flour, making this cake grain free!)
1 1/2 tsp baking powder
1/2 tsp xanthan gum (optional)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground cardamon
3 medium size carrots, coarsely grated
125ml shredded coconut
100ml raw walnuts, roughly chopped
200g cream cheese
3 tbsp agave nectar or honey
Juice of 1/2 lime or lemon (I used lemon juice)
125 ml raw hazelnuts or walnuts (I used hazelnuts)
You have this to look forward to!
Preheat the oven to 175 C
Whisk the eggs in a medium bowl
Use a food processor or blender to mix bananas, dates and oil into a thick mixture. Place in the bowl with eggs and set aside.
Sift flours, baking powder, xanthan gum, cinnamon, nutmeg and cardamon and stir into the egg mixture.
Add grated carrots, coconut, walnuts and raisins and stir until well combined.
Mixing in the carrots, coconut, walnuts and raisins
Pour the batter into a cake pan and bake for 40 minutes.
Let it cool completely.
To make the frosting, whisk all the ingredients in a bowl.
Making the frosting
Cover the cake with a thick layer of frosting when it is completely cold (you will have to be patient to wait till it has cooled down!).
Icing the cake…
Decorate with coarsely chopped hazelnuts (best to chop in a food processor).
I heart hazelnuts!
Eat and enjoy, guilt free!
Isn’t she lovely?
Cut yourself a slice…
Time for tea
Original recipe from iPad app ‘The Green Kitchen’