Shout-out to all the people who have stayed on track with their healthy eating resolution!
You’re obviously a better person than me.
That said, my goals are based more around making my body healthy and strong than specifically losing weight so it’s ok. Ahhh, the lies we tell ourselves…but if you ARE committed to changing your eating habits this year and serious about nourishing your body then I’ve got the recipe for you. It’s cake. Flourless, refined sugar-free carrot cake with maple cream cheese frosting to be exact. Suck it, regular carrot cake – I see your masses of nutritionally-devoid processed sugar and flour and raise you a delicious sweet that’s actually good for people. HA!
Carrots are one of my favourite foods – cheap, versatile and available all year round. They are rich in caretinoids, an antioxidant responsible for repairing cell damage, and extremely high in vitamin A which prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone. A study in Denmark found carrot intake was linked to a decrease in cardiovascular disease (CVD), with a direct correlation between the amount of carrot consumed and the decrease in incidence of CVD.
This is a modified recipe from the queen of food styling – Donna Hay. She has the most beautiful photos and recipes, so whenever I’m lacking inspiration I’ll flick through one of my many Donna Hay books and let her beautiful images kick my foodie brain into gear. While my photos may not be as good as hers I think this recipe is on par, which is self-praise you shouldn’t take lightly. But who am I to tell you what to think, you should just make it for yourself and see.
Flourless Carrot Cake with Maple Cream Cheese Frosting
5 eggs, at room temperature
300ml rice syrup
1 teaspoon vanilla extract
1/2 cup coconut oil, melted
3½ cups almond meal
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
400g carrots, peeled and grated
1 cup shredded coconut
1/2 cup roasted slivered almonds
1/2 cup raisins
250g low fat cream cheese, chopped
1/4 cup maple syrup
1 tablespoon lemon juice
1) Preheat oven to 160 degrees Celsius. Line the base and sides of a 24cm springform tin with baking paper and set aside.
2) Place the eggs, syrup and vanilla in an electric mixer and whisk for 5-7 minutes or until thick and tripled in volume.
3). Place the oil, almond meal, cinnamon, ginger, nutmeg, baking powder, carrot, coconut, almonds and currants in a large bowl and mix well to combine. Fold through the egg mixture and spoon into the tin.
4) Bake for 1 hour 20 minutes – 1 hour 25 minutes or until an inserted skewer comes out with a few crumbs attached.
5) Allow to cool completely in the tin before refrigerating for 2–3 hours or until firm.
6) To make the cream cheese icing, place the cream cheese and maple syrup in an electric mixer and beat for 2 minutes. Scrape down the sides of the bowl, add the lemon juice and beat for a further 30 seconds or until smooth.
7) Remove cake from the tin and spread with the icing to serve.
A huge thank you to the amazing Dani Stevens for featuring me on her Transformation Tuesday page! You can read the interview here to learn a little more about what I've been through and my top health tips!
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