Healthy carrot cake with topping

Geschatte leestijd: 2 minuten For the pie bakers among us, I couldn’t keep this recipe to myself! A healthier version of the delicious carrot cake! I was inspired by multiple recipes, created one version, and adjusted some ingredients. I hoped this cake would turn out well because I really love carrot cake! Especially with the coconut topping. The topping is a self-made creation, so that was exciting, but it turned out perfectly! The recipe is made with healthier products, but beware! A cake, whether with healthy ingredients or not, still contains the necessary calories and carbohydrates. The baking time varies depending on the oven. Follow this description but check carefully if the cake is not too moist inside. This carrot cake is definitely worth making, and if you can’t consume the cake all at once, cut it into pieces, cover them, and store them in the freezer. Enjoy!

Ingredients for healthy carrot cake

• 300 grams grated carrots
• 250 grams spelt flour or whole wheat flour
• 100 grams soaked dates (or figs)
• 2 teaspoons baking soda
• 2 teaspoons cream of tartar
• pinch of sea salt
• 10 ml vanilla extract
• 1 tablespoon cinnamon
• 2 tablespoons soft (melted) coconut oil
• 1 tablespoon agave syrup/organic honey
• 50 grams finely chopped walnuts
• 20 grams vanilla protein powder

Healthy carrot cake topping

• 6 tablespoons desiccated coconut
• 1/4 fresh lemon juice and zest
• 2 egg whites
• 185 grams low-fat cream cheese
• 2 tablespoons agave syrup or honey
• 28 grams (1 scoop) vanilla protein powder

Preparation

1. Preheat the oven to 180 degrees.
2. First, make the topping in the food processor. Start with the egg whites and beat them well.
3. Then add the remaining topping ingredients and mix until a smooth mixture is formed.
4. Then place the topping in the refrigerator.
5. Now let’s start with the cake. First, grate the carrots.
6. Then finely chop the dates and walnuts, by hand or in a food processor.
7. If the coconut oil is soft, you can make the batter.
8. Add the coconut oil, carrots, dates, walnuts, baking powder and salt, eggs, and spelt flour to the food processor and mix well until combined.
9. Grease the cake pan or loaf pan well with coconut oil. (28 cm or large loaf pan)
10. Put the mixture in and bake for about 45-60 minutes in the oven. Is the cake ready? Check with a wooden skewer. Is it dry? Then the carrot cake is ready.
11. Let the cake cool first and take the topping out of the refrigerator.
12. Spread the topping evenly over the cake. Optionally, sprinkle the cake with desiccated coconut and cinnamon.
13. If you have leftover topping, you can cut the cake in half lengthwise and fill the middle with a layer of topping. This is a bit more work but very tasty.

Tip! Make the carrot cake gluten-free by replacing the spelt or whole wheat flour with almond flour.