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

  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

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