Flourless carrot cake
This is a light and very tasty carrot cake that can be served with strained yoghurt and fruit or just by itself
SERVES12
TIME TO MAKE30 - 45 mins
MEAL TYPEDessert
TIME TO MAKE30 - 45 mins
MEAL TYPEDessert
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Method
Cake
- Heat oven to 160°C
- Boil the carrots until soft
- Drain and puree, either with a stick blender, mouli or mash with a fork
- With a whisk beat the eggs, honey and vanilla until it turns into a thick foam
- Sift the dry ingredients
- Gently fold in the dry ingredients, olive oil and pureed carrots into the egg mixture
- Pour batter into a lined slice tin approximately- 10cm x 12cm (12 portions), 20cm x 25cm (25 portions) or 40cm x 50cm (50 portions)
- Bake for approximately 25 minutes or until lightly browned on top and set
Topping
- Line a sieve with clean paper towels
- Place yoghurt in the sieve and place over a bowl
- Cover yoghurt and refrigerate overnight (or longer depending on how thick you like it)
- Trim the fruit and slice thinly
- Place a dollop of the strained yoghurt on each slice and top with sliced fruit
- Cake
- 1carrot, medium, peeled, diced
- 1egg
- 1½ tbsphoney
- ½ tspvanilla essence
- ½ cupground almonds
- ¼ tspground ginger
- ½ tspbaking soda
- 2 tbspolive oil
- Topping
- 1 cupyoghurt, unsweetened, reduced-fat
- 1 cupfresh or canned fruit
Per serve
- Energy344kJ
- Total Fat6.3g
- Saturated Fat1.2g
- Total Carbohydrate3.1g
- Sugars1.7g
- Dietary Fibre1g
- Sodium54mg
Method
Cake
- Heat oven to 160°C
- Boil the carrots until soft
- Drain and puree, either with a stick blender, mouli or mash with a fork
- With a whisk beat the eggs, honey and vanilla until it turns into a thick foam
- Sift the dry ingredients
- Gently fold in the dry ingredients, olive oil and pureed carrots into the egg mixture
- Pour batter into a lined slice tin approximately- 10cm x 12cm (12 portions), 20cm x 25cm (25 portions) or 40cm x 50cm (50 portions)
- Bake for approximately 25 minutes or until lightly browned on top and set
Topping
- Line a sieve with clean paper towels
- Place yoghurt in the sieve and place over a bowl
- Cover yoghurt and refrigerate overnight (or longer depending on how thick you like it)
- Trim the fruit and slice thinly
- Place a dollop of the strained yoghurt on each slice and top with sliced fruit
Ingredients
- Cake
- 1carrot, medium, peeled, diced
- 1egg
- 1½ tbsphoney
- ½ tspvanilla essence
- ½ cupground almonds
- ¼ tspground ginger
- ½ tspbaking soda
- 2 tbspolive oil
- Topping
- 1 cupyoghurt, unsweetened, reduced-fat
- 1 cupfresh or canned fruit
Ingredients
- Cake
- 1carrot, medium, peeled, diced
- 1egg
- 1½ tbsphoney
- ½ tspvanilla essence
- ½ cupground almonds
- ¼ tspground ginger
- ½ tspbaking soda
- 2 tbspolive oil
- Topping
- 1 cupyoghurt, unsweetened, reduced-fat
- 1 cupfresh or canned fruit
Nutrition Facts
Per serve
- Energy344kJ
- Total Fat6.3g
- Saturated Fat1.2g
- Total Carbohydrate3.1g
- Sugars1.7g
- Dietary Fibre1g
- Sodium54mg
Method
Cake
- Heat oven to 160°C
- Boil the carrots until soft
- Drain and puree, either with a stick blender, mouli or mash with a fork
- With a whisk beat the eggs, honey and vanilla until it turns into a thick foam
- Sift the dry ingredients
- Gently fold in the dry ingredients, olive oil and pureed carrots into the egg mixture
- Pour batter into a lined slice tin approximately- 10cm x 12cm (12 portions), 20cm x 25cm (25 portions) or 40cm x 50cm (50 portions)
- Bake for approximately 25 minutes or until lightly browned on top and set
Topping
- Line a sieve with clean paper towels
- Place yoghurt in the sieve and place over a bowl
- Cover yoghurt and refrigerate overnight (or longer depending on how thick you like it)
- Trim the fruit and slice thinly
- Place a dollop of the strained yoghurt on each slice and top with sliced fruit
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