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
SERVES
12
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dessert
SERVES
12
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dessert
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
-
1
carrot, medium, peeled, diced
-
1
egg
-
1½ tbsp
honey
-
½ tsp
vanilla essence
-
½ cup
ground almonds
-
¼ tsp
ground ginger
-
½ tsp
baking soda
-
2 tbsp
olive oil
-
Topping
-
1 cup
yoghurt, unsweetened, reduced-fat
-
1 cup
fresh or canned fruit
Per serve
-
Energy
344kJ
-
Total Fat
6.3g
-
Saturated Fat
1.2g
-
Total Carbohydrate
3.1g
-
Sugars
1.7g
-
Total Fat
1g
-
Sodium
54mg
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
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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