Inspired by the traditional carrot cake, enjoy this guilt-free version made with almond flour and topped with honey-yoghurt icing.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
FOR THE CARROT CAKE
- 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)
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Method
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1Preheat the oven to 170°C and grease a Le Creuset 23cm Square Cake Tin.
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2In a large bowl, whisk the eggs, yoghurt, oil, honey, almond milk, and vanilla extract until well combined.
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3In 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.
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4Pour into the greased tin and bake for 30-40 minutes or until a skewer inserted comes out clean.
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5In a bowl, mix the Greek yoghurt and honey until just combined.
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6Remove the cake from the oven and allow it to cool for 2 or more hours.
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7Decorate the cake using the yoghurt icing and top with coconut, pistachios, and goji berries.
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8Slice into 9 portions and enjoy.
