Guilt-less Desserts & Treats for your Family
This Healthy Carrot Cake is straight from my new ‘Mummy Made.It – A Healthy Easter’ recipe eBook and it’s a keeper.
You know what I mean when a recipe’s a keeper. It’s one of those recipes that are so simple and crowd pleasing that you can pull it out at a moment’s notice and you know that it will be gone before you’ve explained that Gluten Free doesn’t have to mean ‘cardboard like’. As well as being Gluten Free it’s also Paleo friendly, Nut Free, Dairy Free and can be made low Fructose.
This Healthy Carrot Cake isn’t the only carrot recipe in ‘Mummy Made.It A Healthy Easter’. There’s a Chocolate Carrot Cake, Carrot Cake Hot Cross Buns (sooo good!), Cupcakes, a cake that looks like a bunny’s bottom and a raw ice cream that you have to taste to believe.
And if you’re not into eating your dinner for dessert, then try one of the many, many chocolate recipes, including Triple Chocolate Donuts and Hot Cross Buns, a Pudding Pie, Cupcakes and super cute Dairy Free Chocolate Easter eggs. There’s over 30 recipes in total, and you can buy the eBook for just $5.
Now, back to this Healthy Carrot Cake. You may wonder why I felt the need to share another Carrot Cake recipe with you when this one is easily the most popular recipe on Mummy Made.It. The answer is simple; so I could eat it! Over the past few years (I blame pregnancy hormones) my food intolerances have changed and I no longer eat dates or eat many whole nuts. Instead of dates I now use Rice Malt Syrup or Maple Syrup to sweeten my cooking, and my fructose intolerant body greatly appreciates it. This new Healthy Carrot Cake recipe does not use dates or nuts, nor does it use any milk in the recipe. It’s a simple whisk, mix and bake.
Adorning the top of my Healthy Carrot Cake is Lemon Cream Frosting. I find that the lemon icing matches the spices in the cake so well, but if you prefer you can swap it for Whipped Coconut Cream. For both, make sure you make the cream ahead of time and allow it to thicken in the fridge.
With Easter fast approaching it’s the right time to start getting your apron on and your oven cranking out some Hot Cross Buns. My secret indulgence is a layer of butter on top of a hot Triple Chocolate Bun (*wipes drool off the key board and buys bigger pants to wear after Easter*). Make sure you get your copy of ‘Mummy Made.It A Healthy Easter’ for only $5 right now… and tomorrow you can be eating your way to Easter too!
- 1/2 Cup plus 1 Tablespoon Coconut Flour
- 1/2 teaspoon Baking Soda
- 3 teaspoons Baking Powder
- 1 1/2 teaspoons Cinnamon
- 3/4 teaspoon ground Ginger
- 3/4 teaspoon Nutmeg
- 6 Eggs
- 2 Cups grated Carrot
- 1/2 Cup Maple Syrup (Rice Malt Syrup can be substituted)
- 1/3 Cup Oil (I used Olive Oil but another mild flavoured oil would work)
- 2 teaspoons Vanilla Extract
- 1 1/2 Cups Coconut Cream (place opened can in the fridge overnight; use thickened cream only)
- 1 teaspoon Maple Syrup
- 2 teaspoons Vanilla Extract
- 2 teaspons Lemon Juice
- Zest of 1 Lemon
- Preheat oven to 175C/350F. Grease an 8 inch (20cm) cake tin.
- Sift the dry ingredients in a small bowl.
- In the bowl of a stand mixer with a whisk attachment, whisk the eggs, oil and maple syrup for 5 to 8 minutes, or until fluffy.
- Add the grated carrot and vanilla extract and continue to mix until combined.
- Add the dry ingredients into the wet ingredients and lightly whisk til combined.
- Pour the batter into the tin and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
- Allow the cake to cool in the tin before removing and frosting.
- Remove the thickened cream from the can, discardy the watery component.
- Place the cream into a mixing bowl and whisk on high until thickened. Add the vanilla, maple syrup, lemon juice and zest and whisk until combined and thick.
- Refrigerate for 30 minutes before serving.