I had some leftover grated carrot from the carrot mugcake I made and I really wanted to make a healthy carrot cake. I just mixed some ingredients that were already in my kitchen cabinet and hoped for the best. And it worked: this carrot cake is super tasty!
This cake is sweetener free; no sugar, honey or sirup added! I’ve used whole wheat flour, but if you want to make this carrot cake gluten free you can replace it by for example almond meal.
If you want to add a healthy frosting; just top it with fat free cream cheese after it has cooled down.
Below is the recipe, I used a 18cm (7 inch) pie plate.
80 gram whole wheat flour
150 gram (5 ounce) grated carrot
2 tbs baking powder
1 tbs pumpkin seeds
1 ts cookie spices (or cinnamon)
2 tbs grated coconut
60 gram (2 ounce) walnuts (half chopped finely, other half for decoration)
Mix the banana, flour and eggs in a food processor. Transfer to a big bowl and add all other ingredients. Pour the batter in the pie plate and decorate with the walnuts.
Put the carrot cake in the oven (180C/350F) for 35 minutes.
As always; I’d love to see your creations of my recipes.So feel free to tag me @anne_travel_foodie on Instagram!
If you like this, you might also like my healthy sweet potato pies.