Food

Healthy Carrot Cake

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Ok. Maybe it’s just the effect of intense revisions and deadlines. But my energy has been on a roller coaster lately. Blame having meals at odd hours and weird sleeping patterns. Anyway, decided to bake a delicous carrot cake full of nutrients to help me cope with that. Because come on let’s admit it, all foods are waaaay sexier when they come in the shape of cakes :’). What I loved about this cake is, even though the texture is not totally like the one of a “regular cake” – cause hey less sugar, it is still enjoyable.

Ingredients

  • 110 g of regular flour
  • 3/4 tsp of baking powder
  • 160g of carrots
  • 100g of unsweetened apple purée
  • 1 large egg
  • 2 tbsp melted light margarine (I used light Flora, for those in the UK)
  • 70g (or more) of brown, unrefined sugar (I used dark brown)
  • Optional: handful of berries (goji, cranberries etc), nuts (cashews and walnuts are my favorite) or seeds (chia or sunflower for example)

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NB: obviously more sugar will make the texture of the cake better. If you don’t mind it a bit moist, like me, you can put 70g. Otherwise you can add more, up to 100g.

Methods

  1. Grate the carrots and save for later
  2. In a bowl, mix the dry ingredients (flour with the sugar and the baking powder)
  3. In a separate bowl, mix the wet ingredients (apple purée and beaten eggs)
  4. Add the wet ingredients to the dry ingredients
  5. Add the grated carrots and mix everything
  6. Optional: you can add nuts, raisins, or seeds. I added a handful of goji berries, but I’d recommend nuts as I love the crunchy side they bring.
  7. Bake in a pre-heated oven for about 1 hour (180°C). I highly recommend to check the cake every 20 to 30 min, as all ovens differ and you don’t want to burn your cake 🙂

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