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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 8 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 medium carrots
  • 1 cup oatmeal gluten-free
  • ½ cup rolled oats gluten-free
  • ½ cup ground walnuts
  • 1 tsp cinnamon powder
  • 2 tsp baking powder
  • 2 large eggs lightly beaten
  • 1 tsp vanilla paste or extract
  • ½ cup apple juice
  • 1 to 3 Tbsp Stevia/Xylitol/coconut sugar
  • 4 Tbsp coconut cream
  • ½ cup dried fruits optional

Method
 

  1. Preheat the oven to 170°C.
  2. Mix the oatmeal, oats, ground walnuts, cinnamon, baking powder in a large bowl.
  3. In another bowl mix the eggs, apple juice, vanilla, coconut cream and the natural sweetener of your choice.
  4. Pour the wet liquid into the dry - mix well. Add the dried fruits if using.
  5. Transfer the mixture into a lined and lightly greased cake tin, spread it out evenly.
  6. 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.