Healthy carrot cake
This healthy carrot cake has no gluten, dairy or fat added to it – yet it’s moist and absolutely delicious! Most importantly you can mix the batter together in no time, then the oven does the baking. I made my own oatmeal by blending rolled oats into a mixture resembling fine breadcrumbs. Then I blended in a couple of handful of walnuts – which was enough for this recipe.
Ingredients
Method
- Preheat the oven to 170°C.
- Mix the oatmeal, oats, ground walnuts, cinnamon, baking powder in a large bowl.
- In another bowl mix the eggs, apple juice, vanilla, coconut cream and the natural sweetener of your choice.
- Pour the wet liquid into the dry – mix well. Add the dried fruits if using.
- Transfer the mixture into a lined and lightly greased cake tin, spread it out evenly.
- Bake in the oven for 25-30 minutes, until golden and an inserted skewer comes out clean. Let it cool in the tin for 5 minutes then transfer it to a wire rack.