I am a sucker for carrot cake and wanted to try out a new recipe. I found this one which is a healthier version on greenkitchenstories.com. I did, however, cheat a little bit and made a more traditional frosting as it is too good to miss out on. The banana makes this cake a bit heavier and jucier than a normal cake. Leave it in the fridge for a day and it will taste even better (as we discovered today). I have adapted the recipe slightly to what I had in the fridge when I made it…
Recipe: Healthy(ish) carrot cake
10-15 fresh dates (without seeds)
6 tbsp rapeseed oil
2,3 dl (1 cup) whole wheat flour
1 ½ tsp baking powder
3 tsp cinnamon
½ tsp nutmeg
½ tsp cardamom
3-4 carrots (medium size, grated)
1 dl (½ cup) coconut flakes
handful of flaked almonds
1 dl (1/2 cup) raisins
200 g cream cheese
3 tbsp honey
1 dl (1/2 cup) icing sugar
1/2 lime (juice)
50 g butter (room temperature)
Preheat the oven to 175°C (350°F). Line the bottom of a cake pan with grease proof paper. Whisk the eggs in a bowl. Use a blender to mix bananas, dates and oil to a smooth cream. Stir flour, baking powder, cinnamon, nutmeg and cardamom in a seperate bowl and then mix it together with the eggs and banana. Add grated carrots, coconut flakes, almond flakes and raisins and stir until everything has come together.
Pour it into the cake pan and bake for 40-50 minutes.
Whip together the cream cheese, honey, icing sugar, lime juice and butter. Spread the frosting over the cake when it is completely cool.
Tomorrow I will hopefully be able to share a recipe of the dessert I have planned for valentines tonight! Should be pretty good if I succeed!