-spiced carrot cake-
This is my ultimate go to carrot cake recipe just because it's entirely made out of superfood
ingredients packed with nutritious goodness! NO butter, NO refined sugar & NO white refined
flour that make up most store-bought carrot cakes. This simple
one-bowl cake recipe is absolutely delicious, healthy & it always comes out moist.
Carrots are an amazing source of beta-carotene (converted to Vitamin A in the body), almonds
are high in protein & Vitamin E, and the walnuts & oils are rich in heart healthy fats.
I've been using this recipe for a long time now, & it NEVER fails to impress the taste buds!
*Note: Keeps in the fridge for up to 5 days. Heat up slices on a sandwich press/in a
microwave for 1 minute before serving. Best eaten with a warm cuppa.
ingredients packed with nutritious goodness! NO butter, NO refined sugar & NO white refined
flour that make up most store-bought carrot cakes. This simple
one-bowl cake recipe is absolutely delicious, healthy & it always comes out moist.
Carrots are an amazing source of beta-carotene (converted to Vitamin A in the body), almonds
are high in protein & Vitamin E, and the walnuts & oils are rich in heart healthy fats.
I've been using this recipe for a long time now, & it NEVER fails to impress the taste buds!
*Note: Keeps in the fridge for up to 5 days. Heat up slices on a sandwich press/in a
microwave for 1 minute before serving. Best eaten with a warm cuppa.
makes 1 loaf
prep 15 mins
bake 45-50 mins, 160C
ingredients
- 500g carrots, grated
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp cinnamon powder
- 3/4 tsp nutmeg powder
- 300g almond meal
- 1 cup walnuts, chopped
- 60ml macadamia oil/olive oil
- 2 tbsp honey
- 2 tsp baking powder
method
- Preheat oven to 160C
- Combine carrot, eggs, vanilla extract, cinnamon powder, nutmeg powder, almond meal, walnuts, oil, honey & baking powder in a large mixing bowl.
- Mix ingredients until well combined, manually or with a kitchen mixer.
- Pour cake batter into a baking tin lined with baking sheet or greased with vegetable oil.
- Bake at 160C for 45-50 minutes, or until cooked through (a cake tester/ a skewer inserted into the cake should come out free of batter/moist crumbs).
- Remove from the oven and let cake cool completely before removing from the tin.
- Cut into slices and serve alone or topped with yoghurt, fruits, nuts and/or seeds.