Healthy Carrot Cake with Honied Yoghurt Icing
A twist on the traditional carrot cake. Made with almond flour, toasted coconut flakes, and topped with honied greek yoghurt, this guilt-free carrot cake is best enjoyed with your favourite brew.
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INGREDIENTS
2 large eggs
250ml Greek yoghurt
80ml mild vegetable oil (canola/avocado)
160ml honey
125ml almond milk
5ml vanilla extract
250g almond flour
5ml cinnamon
10ml baking powder
5ml baking soda
2.5ml salt
75g toasted coconut flakes
200g carrots, finely grated
Cooking spray
For the Topping:
250ml Greek yoghurt
125ml honey
Toasted coconut for garnish (optional)
Pistachios for garnish (optional)
Goji berries for garnish (optional)
METHOD
Preheat the oven to 170°C and grease a Le Creuset 23cm Square Cake Tin.
In a large bowl, whisk the eggs, yoghurt, oil, honey, almond milk, and vanilla extract until well combined.
In a separate bowl, sift the almond flour, cinnamon, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and fold in until just combined. Fold in the grated carrots and toasted coconut flakes.
Pour into the greased tin and bake for 30-40 minutes or until a skewer inserted comes out clean.
In a bowl, mix the Greek yoghurt and honey until just combined.
Remove the cake from the oven and allow it to cool for 2 or more hours.
Decorate the cake using the yoghurt icing and top with coconut, pistachios, and goji berries.
Slice into 9 portions and enjoy.
