Prep Time10 minsCook Time45 minsTotal Time55 minsYields1 Serving

It was my birthday yesterday so I decided to make a delicious healthy carrot cake to enjoy with friends and family. I'm not a huge cake lover but on birthday it only seems appropriate. This healthy carrot cake is a delicious alternative to the usual sugar-loaded carrot cake, it's dairy free and refined sugar-free. I hope you love it as much as I did!

Ingredients:

  cup extra virgin oil olive (or butter)
  cup pure maple syrup
 4 eggs
 1 tsp vanilla extract
 2 tsp cinnamon
 2 tsp baking powder
 ½ tsp baking soda
 1 tsp ground nutmeg
 1 tsp freshly grated ginger
 1 cup spelt flour
 2 cups grated carrot
 ¾ cup raisins
 1 cup shredded coconut
Coconut Yoghurt Icing
 ½ cup coconut yoghurt
 2 tbsp pure maple syrup

Method:

1

Preheat oven to 180C and line a cake tin with baking paper.

2

In a large mixing bowl whisk together oil, rice malt/maple, eggs, vanilla extract, spices, baking soda and baking powder until well combined.

3

Add-in spelt flour, carrots, raisins and coconut to the mixture. Mix together until well combined.

4

Pour mixture into the loaf tin and pop it into the oven for 45-50 minutes or until a skewer inserted into the cake comes out clean. Let the cake cool for about 10-15 minutes before transferring to a wire rack to cool completely.

5

To make the icing mix together the coconut yoghurt and maple syrup in a small bowl. Spread this onto of the cake (once it's cooled completely). Slice it up and enjoy!

Ingredients

  cup extra virgin oil olive (or butter)
  cup pure maple syrup
 4 eggs
 1 tsp vanilla extract
 2 tsp cinnamon
 2 tsp baking powder
 ½ tsp baking soda
 1 tsp ground nutmeg
 1 tsp freshly grated ginger
 1 cup spelt flour
 2 cups grated carrot
 ¾ cup raisins
 1 cup shredded coconut
Coconut Yoghurt Icing
 ½ cup coconut yoghurt
 2 tbsp pure maple syrup

Directions

1

Preheat oven to 180C and line a cake tin with baking paper.

2

In a large mixing bowl whisk together oil, rice malt/maple, eggs, vanilla extract, spices, baking soda and baking powder until well combined.

3

Add-in spelt flour, carrots, raisins and coconut to the mixture. Mix together until well combined.

4

Pour mixture into the loaf tin and pop it into the oven for 45-50 minutes or until a skewer inserted into the cake comes out clean. Let the cake cool for about 10-15 minutes before transferring to a wire rack to cool completely.

5

To make the icing mix together the coconut yoghurt and maple syrup in a small bowl. Spread this onto of the cake (once it's cooled completely). Slice it up and enjoy!

Healthy Carrot Cake With Coconut Yoghurt Icing