It was my birthday yesterday so I decided to make a delicious healthy carrot cake to enjoy with friends and family. I’m not a huge cake lover but on birthday it only seems appropriate. This healthy carrot cake is a delicious alternative to the usual sugar-loaded carrot cake, it’s dairy free and refined sugar-free. I hope you love it as much as I did!
Ingredients:
Method:
Preheat oven to 180C and line a cake tin with baking paper.
In a large mixing bowl whisk together oil, rice malt/maple, eggs, vanilla extract, spices, baking soda and baking powder until well combined.
Add-in spelt flour, carrots, raisins and coconut to the mixture. Mix together until well combined.
Pour mixture into the loaf tin and pop it into the oven for 45-50 minutes or until a skewer inserted into the cake comes out clean. Let the cake cool for about 10-15 minutes before transferring to a wire rack to cool completely.
To make the icing mix together the coconut yoghurt and maple syrup in a small bowl. Spread this onto of the cake (once it’s cooled completely). Slice it up and enjoy!