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

flourless carrot cake served with plain yoghurt and strawberries
SERVES 12
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dessert
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dessert

Method

Cake

  1. Heat oven to 160°C
  2. Boil the carrots until soft
  3. Drain and puree, either with a stick blender, mouli or mash with a fork
  4. With a whisk beat the eggs, honey and vanilla until it turns into a thick foam
  5. Sift the dry ingredients
  6. Gently fold in the dry ingredients, olive oil and pureed carrots into the egg mixture
  7. Pour batter into a lined slice tin approximately- 10cm x 12cm (12 portions), 20cm x 25cm (25 portions) or 40cm x 50cm (50 portions)
  8. Bake for approximately 25 minutes or until lightly browned on top and set

Topping

  1. Line a sieve with clean paper towels
  2. Place yoghurt in the sieve and place over a bowl
  3. Cover yoghurt and refrigerate overnight (or longer depending on how thick you like it)
  4. Trim the fruit and slice thinly
  5. Place a dollop of the strained yoghurt on each slice and top with sliced fruit
  •  
    Cake
  • carrot, medium, peeled, diced
  • 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