I really do love baking and even though I'm not the most skilled baker in the world, I still like to give things a go and try new flavours and creations. Now that the chocolate fest that was Easter is over, I was looking to make something cake-like but with a healthy twist and gluten-free carrot cake seemed like the perfect option - giving my toddler a treat with vegetables hidden inside seemed like a great idea to me.
I've never made a carrot cake before and I can't say that my first attempt has turned out beautifully at all, it's very rustic and homemade looking indeed, but it's incredibly moist and does taste delicious, if I do say so myself. I followed one of the recipes from Discount Supplements, supplier of cheap protein bars and decided to share the recipe here for anyone who is up for a bit of baking with a healthy element to it. Hopefully yours may turn out a lot prettier than mine too.
Ingredients:
400g sugar
256g all purpose gluten-free flour
315g icing sugar
2 teaspoons of baking soda
2 teaspoons of baking powder
2 teaspoons of cinnamon
354ml of olive oil/vegetable oil
120g chopped nuts (I used walnuts)
150g of grated carrot
4 tablespoons of Meridian Almond Butter
85g of cream cheese
4 eggs
3 teaspoons of vanilla extract
1 teaspoon of salt
Method:
1. Pre-heat oven to 176 degrees Celsius and lightly grease two cake tins - I only had one so used this and then cut the sponge in half once cool.
2. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and
5. While the cake is cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
I think that looks fab, and very tasty! 🙂