Ingredients
For the Cake Base
230g (8.1 ounces) carrots, finely grated
60g (2 ounces) plums
80g (2.8 ounces) oat flakes
60g (2.1 ounces) almonds
2 tablespoons flaxseeds + 90ml (3.4 ounces) water
100ml (3.4 ounces) liquid (milk/water/orange juice)
2 teaspoons stevia
1 teaspoon cinnamon
1 teaspoon baking powder
Pinch of salt
Detailed Instructions
Preparation Phase
Start by preheating your oven to 170°C (338°F).
Line a baking sheet with parchment paper, ensuring the edges are well covered.
Creating the Flax Egg
Combine 2 tablespoons ground flaxseeds with 90ml warm water.
Whisk thoroughly and let stand for 10 minutes until thickened.
The mixture should have an egg-like consistency.
Preparing the Fruit Base
Place plums in a heat-safe bowl.
Pour boiling water over them.
Let soak for 10 minutes until softened.
Drain thoroughly and chop finely.
Processing the Dry Ingredients
Finely grate the carrots using the small holes of a box grater.
Process almonds in a food processor until finely ground but not paste-like.
Combine oat flakes, ground almonds, baking powder, salt, stevia, and cinnamon in a large bowl.
Mixing the Batter
Add the grated carrots to the dry ingredients.
Fold in the chopped plums.
Stir in the thickened flaxseed mixture.
Gradually add your chosen liquid, stirring until you achieve a spreadable consistency.
Baking Process
Spread the batter evenly on the prepared baking sheet.
Aim for approximately 0.5cm thickness throughout.
Bake for 20-25 minutes.
Test doneness with a toothpick – it should come out clean.
Pro Tips
Don’t overmix the batter to maintain a light texture
Pat grated carrots with paper towels to remove excess moisture
Toast oats briefly before using for enhanced flavor
Use orange juice as your liquid for natural sweetness
Consider adding nutmeg or ginger for extra warmth
Storage Instructions
Keep refrigerated for up to 5 days
Can be frozen for up to 3 months
Wrap individual slices in parchment paper before freezing
Nutritional Information
Per serving (serves 12):
Calories: 125
Protein: 4g
Carbohydrates: 15g
Fiber: 3g
Healthy Fats: 6g
Sugar: 5g (all from natural sources)
Iron: 8% DV
Vitamin A: 70% DV
Variations
Swap almonds for walnuts or pecans
Add raisins or chopped dates for extra sweetness
Include shredded coconut for tropical flavor
Experiment with different spice combinations
This healthy carrot cake proves that nutritious desserts can be delicious and satisfying. Perfect for breakfast, snack time, or as a healthy dessert option, this cake provides sustained energy without the sugar crash. Whether you’re following a specific diet or simply looking for healthier alternatives, this recipe delivers both nutrition and taste in every bite.
Remember, the key to success with this recipe is using fresh, high-quality ingredients and following the preparation steps carefully. The result wiIngredients
For the Cake Base
230g (8.1 ounces) carrots, finely grated
60g (2 ounces) plums
80g (2.8 ounces) oat flakes
60g (2.1 ounces) almonds
2 tablespoons flaxseeds + 90ml (3.4 ounces) water
100ml (3.4 ounces) liquid (milk/water/orange juice)
2 teaspoons stevia
1 teaspoon cinnamon
1 teaspoon baking powder
Pinch of salt
Detailed Instructions
Preparation Phase
Start by preheating your oven to 170°C (338°F).
Line a baking sheet with parchment paper, ensuring the edges are well covered.
Creating the Flax Egg
Combine 2 tablespoons ground flaxseeds with 90ml warm water.
Whisk thoroughly and let stand for 10 minutes until thickened.
The mixture should have an egg-like consistency.
Preparing the Fruit Base
Place plums in a heat-safe bowl.
Pour boiling water over them.
Let soak for 10 minutes until softened.
Drain thoroughly and chop finely.
Processing the Dry Ingredients
Finely grate the carrots using the small holes of a box grater.
Process almonds in a food processor until finely ground but not paste-like.
Combine oat flakes, ground almonds, baking powder, salt, stevia, and cinnamon in a large bowl.
Mixing the Batter
Add the grated carrots to the dry ingredients.
Fold in the chopped plums.
Stir in the thickened flaxseed mixture.
Gradually add your chosen liquid, stirring until you achieve a spreadable consistency.
Baking Process
Spread the batter evenly on the prepared baking sheet.
Aim for approximately 0.5cm thickness throughout.
Bake for 20-25 minutes.
Test doneness with a toothpick – it should come out clean.
Pro Tips
Don’t overmix the batter to maintain a light texture
Pat grated carrots with paper towels to remove excess moisture
Toast oats briefly before using for enhanced flavor
Use orange juice as your liquid for natural sweetness
Consider adding nutmeg or ginger for extra warmth
Storage Instructions
Keep refrigerated for up to 5 days
Can be frozen for up to 3 months
Wrap individual slices in parchment paper before freezing
Nutritional Information
Per serving (serves 12):
Calories: 125
Protein: 4g
Carbohydrates: 15g
Fiber: 3g
Healthy Fats: 6g
Sugar: 5g (all from natural sources)
Iron: 8% DV
Vitamin A: 70% DV
Variations
Swap almonds for walnuts or pecans
Add raisins or chopped dates for extra sweetness
Include shredded coconut for tropical flavor
Experiment with different spice combinations
This healthy carrot cake proves that nutritious desserts can be delicious and satisfying. Perfect for breakfast, snack time, or as a healthy dessert option, this cake provides sustained energy without the sugar crash. Whether you’re following a specific diet or simply looking for healthier alternatives, this recipe delivers both nutrition and taste in every bite.
Remember, the key to success with this recipe is using fresh, high-quality ingredients and following the preparation steps carefully. The result will be a moist, flavorful cake that you can enjoy without any guilt!ll be a moist, flavorful cake that you can enjoy without any guilt!
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