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Better-for-you carrot cake
Better-for-you carrot cake
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Prep Time:
525 minutes
Cook Time:
45 minutes
Total Time:
570 minutes
Use tangy labne for decadent cake frosting. Prep day in advance.
Ingredients:
  • 260g (1 cup) low-fat Greek yoghurt
  • 65g (1/3 cup) raisins
  • 42.00 gm orange juice
  • 175g white spelt flour
  • 80g (1/2 cup) quinoa flour
  • 5.00 gm ground cinnamon
  • 6.00 gm baking powder
  • 1.88 gm ground nutmeg
  • 1.25 gm bicarbonate of soda
  • 180g (1 1/2 cups) coarsely grated carrot
  • 125ml (1/2 cup) rice malt syrup
  • 60ml (1/4 cup) coconut oil, melted
  • 60ml (1/4 cup) buttermilk
  • 1/4-1/2 tsp orange rind, finely grated, plus extra zest, to serve
  • 28.40 gm rice malt syrup, extra
  • Pepitas, to serve
Instructions:
  • To make the frosting, set up a fine sieve over a bowl lined with 2 layers of muslin. Put the yogurt in the center, wrap it up, twist to secure, and chill in the fridge for 8 hours or overnight to allow it to drain.
  • - Preheat your oven to 180C (160C fan forced). - Grease the base and sides of a 20cm springform cake pan and line it with baking paper. - Mix together the raisins and juice in a bowl and let it sit to enhance the flavors.
  • Sift flours, cinnamon, baking powder, nutmeg, and bicarb into a bowl, making a well in the center. Combine carrot, rice malt syrup, eggs, oil, buttermilk, and raisin mixture, then pour into the well and stir to combine. Spoon into a pan, smooth the surface, and bake for 45 minutes or until a skewer comes out clean. Allow it to cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely.
  • Transfer the creamy yogurt to a bowl, gently mix in the fragrant orange rind and additional rice malt syrup. Spread this delightful mixture generously over the cake, then top it off with a sprinkle of crunchy pepitas and fresh orange zest for an extra burst of flavor.

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