Healthy Carrot and Almond Cake Recipe: A healthy, gluten free, low fat and low sugar cake that feels totally decadent and indulgent. So decadent, in fact, that I decided this is the best cake I have made in a long time. It is moist, delicious and totally healthy and perfect for Holiday season.
- 1 1/2 cups (150g) almond meal
- 2 cups (200g) grated carrot
1/3 cup (40g) gluten free plain flour
- 2 tsp baking powder
- 1/4 cup (50g) unrefined cane sugar/brown sugar*
- 2 eggs, beaten
- 2 tsp vanilla extract
- **1/2 cup – 1 cup milk of your choice
* Even healthier: use 50 g dates
** I use approx 50 ml unsweetened almond milk
Preheat oven to 180C/355F. Grease and/or line a medium round cake tin. Combine your almond meal, carrot, flour, baking powder and sugar (or dates). Add in your beaten eggs, vanilla and enough milk needed to make a cake batter like consistency. Stir until just combined and pour into your prepared baking tin.
Bake for 25-30 minutes or until cooked through and a skewer removes clean (and the cake is golden on top).
This cake is best chilled so allow to cool on your bench top and then pop into the fridge to chill before serving. The cake is super moist and delicious on its own – but feel free to top it with a dollop of low fat cottage cheese.
Store in the fridge for a few days or freeze individual slices and the cake will keep for months.
Notes: *The amount of milk needed will vary depending on how moist your carrots are, add just as much as needed to make a thick cake batter like consistency.