Sugar free carrot cake with teff flour

Back in 2015, when I just started my website, I already shared a recipe for healthy carrot cake. But it’s time for an upgrade! For this new sugar free carrot cake recipe I used an ingredient that was new to me. It’s Teff Flour. Have you ever heard of it? Teff is an ancient grain from East Africa. It’s used there to make bread but you can make all kinds of recipes with it. Teff is gluten free and high in calcium and fiber. Because the teff grain is very small, it’s not peeled but always processed as whole wheat. You can buy teff flour in the bigger supermarkets or health food shops.

You can simply replace all-purpose flour with teff flour when you’re baking. But because the texture is quite different, I recommend you substitute 25 to 50% of the flour with teff flour. Use whole wheat flour for the other part instead of all-purpose flour for a healthy recipe!
I used teff flour for this carrot cake recipe. It’s my first bundt cake recipe as until recently I didn’t have a bundt cake pan. I got my new bundt cake pan at Collishop, a webshop from Belgium that has a big variety in cooking and baking accessories. I got the Zenker Tulbandvorm and I’m very happy with it. It doesn’t stick so it was very easy to get the cake out afterwards.

Continue to read for the recipe of my sugar free carrot cake with teff flour.

Sugar free carrot cake with teff flour

100g whole wheat flour
50 grams teff flour
100 grams almonds, finely chopped
50g walnuts, coarsely chopped
5 tbs (about 50 grams) raisins
4 tsp Pumpkin Spice Mix from Green Gypsy Spices (or cinnamon or cookie spices)
1 tsp baking soda
3 eggs
100ml coconut oil, plus extra for greasing
3 tbsp skimmed (almond) milk
200g carrots, coarsely grated

100 grams cream cheese light
Bundt cake pan
Cake platter

Preheat the oven to 180C/160C Fan/Gas 4. Grease the bundt cake tin. Put the teff flour, whole wheat flour, almonds, raisins, walnuts, cinnamon and baking soda in a large bowl and mix thoroughly. Make a well in the centre. In another bowl; whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter. Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 1 hour, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin. Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate.
Let it cool.
Mix the cream cheese with 4 tablespoons of water. Drip the cream cheese over the carrot cake as frosting.

Article Categories:
Foodie · Healthy Sweets


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