Friday, 19 April 2013

Healthier Carrot Cake with Lime Cream Cheese Icing

Carrot cake is amazing. Cream cheese icing is amazing. But don't let the vegetable in the title fool you into thinking that this cake is a healthier choice! The normal ingredients for carrot cake include a lot of white refined flour, loads of refined sugar, vegetable oil, full fat cream cheese and butter.

My version of carrot cake is gluten free, uses no oil or butter, low fat cream cheese and a small amount of refined sugar in the icing. While it does not taste as indulgent as regular carrot cake, everyone who tried this cake thoroughly enjoyed it and some preferred the lightness of it. Without all the fat and sugar the spices in the cake shine through and the perfectly small amount of low fat cream cheese icing compliments the cake perfectly without leaving a sickening feel in your tummy the way most buttercreams and icings do.



Healthier Carrot Cake with Lime Cream Cheese Icing
Inspired by Delicieux

Ingredients

For The Cake
2 medium sized carrots, tops removed
1 small zucchini, top removed
½ cup of walnuts
5 large eggs
1 heaped teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
2 cups almond meal
1/3 cup coconut Flour
1 cup granulated stevia (I used Nativa for Baking)
2 tsps of ground cinnamon
1/2 tsp of ground nutmeg
2 tsps of ground ginger
1/2 tsp all spice
1/4 cup milk of choice
1 tsp vanilla essence

Icing
250g (9 oz) low fat cream cheese (you can use full fat, if you prefer to eat fat over starches and for a more indulgent icing)
3/4 cup icing sugar
Juice of half a lime
2 tsps lime zest

Optional: Walnuts and shredded coconut to decorate

Instructions

1. Grease two 20cm springform pans and preheat the oven to 180 Celsius (350F).

2. Grate the carrots and zucchini using a food processor. Remove the grated carrots from the processor and into a large bowl. Remove the grater attachment from the food processor and switch to the chopping attachment, adding the walnuts and pulse until roughly chopped. Place into the bowl with the carrots.

3. Add the remaining cake ingredients to the bowl and mix until well combined.

4. Divide the batter between the prepared springform pans and bake for 40 minutes. Remove from the oven and let the cake cool completely in the tin before removing.

5. To make the icing, beat the cream cheese, lime juice, zest and icing sugar with electric beaters until smooth and creamy.

6. Spread half the icing on top of one of the cakes, place the other cake on top and then spread with the remaining icing. If desired, sprinkle the cake with coconut and decorate with walnuts. Enjoy!

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