Healthy Carrot Cake

I don’t bake cakes very often. Im not like a massive cake fan but i’m a massive fan of this cake. Its always a lovely, welcomed blessing when something you’re almost sure is going to fail; turns into a fabulous and DELICIOUS success…

WHAT YOU NEED:

DRY

-2 cups gluten free flour of your choice (i used cassava and almond flour)

-2 tsp baking powder

-1/2 tsp baking soda

-pinch of salt

-1/2 tsp nutmeg

-2 tsp cinnamon

-2 tbsp coconut oil

-4 tbsp chia seeds

-1/2 tsp cardamom

WET

-3/4 cup almond milk

-3 medium carrots carrots (grated)

-4 egg whites

-1 tbsp vanilla essence

-1/4 or 1/2 a cup of honey ( I don’t need my stuff to be very sweet but if you want to make it sweeter than add more honey or sweetener of choice)

WHAT TO DO

-preheat the oven to 180 degrees C and prepare two cake tins with non stick spray or wax wrap

-in a bowl, combine all the dry ingredients

-in a separate bowl whisk the eggs, honey and coconut oil together

-add some of the flour mixture and almond milk alternatively to the egg mixture until all is combined.

-fold in the grated carrot

-divide the batter between the two baking tins and bake for about 30-40 minutes or until firm. (I used the almond flour and cassava flour so my cake was quite dense and didn’t rise a lot. I preferred it that way but if you use gluten free self raising flour- it will probably rise more, also remember to add more sweetener if thats how you like it. just taste it before pouring into the cake pan and decide on your sweetener amount).

The pumpkin custard filling:

– 1/2 cup pumpkin pure (boiled pumpkin and then mashed or blended)

-add 1 tsp xanthan gum

-add 1 tbsp of honey

-add 1tsp caramel essence

-blend or mix everything until well combined

-I didn’t use any milk because my pumpkin was very soft, if it is too firm just add a bit of almond or coconut milk. but you don’t want it to be too runny. I placed one cake down with the smooth side facing up and then lathered some pumpkin custard on it and placed the other cake on top, smooth side up. if you want to replace the pumpkin custard with a cream cheese icing – that will probably be very yummy too!

I topped my cake with dessicated coconut, lots of fresh berries and other fruits, Gayleens decadence healthy chocolate and some of a Nanuki boom bar.

I hope you enjoy. Please share or like or comment what you think. I love hearing from you and it really supports my blog. thank you for reading

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