Healthier Carrot Cake

On the 3rd of February it was supposedly National Carrot Cake Day… I’m not sure if it was true but it seemed like a good excuse to try and make a healthier version of one of my favourite flavours of cake. Needless to say, I enjoyed this cake in front of the Great British Bake Off! πŸ™‚ I should probably warn you that this recipe is very sweet as I have a massive sweet tooth…

Ingredients

For the cake:

 

For the icing:
  • 20g low fat cream cheese
  • 2 mini white chocolate Chocologic bars (could substitute for normal white chocolate)
  • 2g Sukrin icing sugar

 

Method

For the cake:
  1. Turn the oven onto 180 degrees (fan oven)
  2. Grease the pudding tin with coconut oil
  3. Chop the date up into small pieces and put into a bowl
  4. Boil a kettle, add the boiling water to the bowl so the water just covers the dates and leave to soak for 10-15 mins
  5. Blend the date mix in a blender
  6. Add the dry ingredients – wholemeal flour, protein powder, cinnamon, Sukrin Gold and baking powder to a bowl and mix
  7. Add the blended date mixture into the bowl and mix
  8. If the mixture is very thick, add a small amount of water
  9. Add the (melted) coconut oil and vanilla essence into the mixture
  10. Grate the carrot into the mixture and mix
  11. Add the raisins into the mixture
  12. Put in the oven for 10-15 mins and use the old knife trick to check it’s done

 

For the icing:
  1. Put the Chocologic bars in a small bowl
  2. Place in the microwave for roughly 40 seconds until melted
  3. Add the cream cheese to the melted Chocologic bars and mix until smooth
  4. Add the Sukrin icing into the mixture and mix until smooth
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