Clare Johnston shares a tried and tested recipe for this baking favourite that’s as nutritious as it is delicious, and easy-to-make, too.
As a baking fan with an interest in gut-health, it’s been quite the revelation to me that you can produce some absolutely fantastic bakes that aren’t just empty calories.
The mere presence of carrots gives this cake a nutritional head-start to begin with, but just by making a few small tweaks you can turn out a mega-moist and scrumptious treat that’s actually good for you.
If, like me, you have kids who might object to the idea of a treat that’s made with carrots, feel free to adopt my new name for this particular bake: Summer Cake. See what I did there? I added a couple of raspberries on top to help with the rebrand, but I could equally use other toppings with the change of seasons when it will turn into Autumn, then Winter Cake.
In this recipe, I’ve reduced the sugar and there is no butter or oil added either. Instead, the star turns are the carrots (of course), walnuts (or pecans), ground almond and you’re using five eggs as well. What a protein-packed, nutrient-rich sensation!
Nuts are so often overlooked in our diets, yet they are full of antioxidants and provide the plant-based fibre our digestive system will thank us for. Although they are high in calories and fat, research shows that the type of fat found in nuts — mono and polyunsaturated fats and omega-3 fatty acids — can reduce the risk of cardiovascular disease, and are good for us in moderation.
While a cake full of empty calories could send you reaching for another slice, eating a nutrient-rich version made with nuts is likely to keep you feeling fuller for longer.
So, go on, treat yourself…
Super-Nutritious Carrot Cake Recipe
Ingredients:
For the base:
- 350g carrots peeled and tops removed (3/4 lb or 12 oz)
- 130g chopped walnuts or pecans
- 5 large eggs
- 1 tsp heaped baking powder
- 1/2 tsp bicarbonate of soda
- 250g ground almonds
- 100g golden sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1 tsp of ground ginger
For the cream cheese topping:
- 280g pack cream cheese at room temperature
- 100g icing sugar, sifted
- Zest and juice of half a lemon
Method:
- Grease two 20cm/8-inch non-stick springform cake tins and preheat the oven to 180°C (160°C fan), 350°F, gas mark 4.
- Grate the carrots and set aside along with the chopped walnuts or pecans.
- Mix the remaining ingredients together in a blender/food processor before adding in the carrots and nuts and blending until the mixture is fully combined. Give it an extra blend for fussier eaters who don’t like to eat ‘bits’.
- Divide the mixture between the tins and bake for 15 to 25 minutes. Remove from the oven and let the cake cool in the tin before removing.
- Briskly mix together the cream cheese, icing sugar and lemon juice in a bowl then spread half the mix over the top of your bottom layer cake, put the upper layer on top and spread the remaining icing over to finish.