Healthy Carrot Cake

I discovered this Gillian McKeith recipe over Christmas, and plan to make it this week. I called a truce on healthy eating over the festive season, but time to get back into those good habits again. I have switched to agave syrup as a sweetener as much as possible in my baking, and this recipe calls for the syrup, alongside some silken tofu to substitute for the usual buttercream icing.

Ingredients

  • 100g grated carrot
  • 2 oranges
  • 4 tbsp agave syrup
  • 1 free range egg
  • 150g gram or chickpea flour
  • 1/2 tsp baking powder
  • 100g soft silken tofu

Method

Preheat oven to 170C/Gas 3. Line a 500g loaf tin with baking parchment.

Grate the orange zest. Place it with carrot, (reserve a little for topping) and half the syrup in mixing bowl. Stir with a fork and make a well in the centre.

Break the egg into the well and whisk until light and frothy.

Mix the flour with the baking powder and then beat into the carrot mixture 2 tablespoons at a time.

Add the juice of 1 orange and mix well. Place half the juice of the second orange in the base of the loaf tin.

Transfer the carrot mixture to the preapred tin and smooth the surface with a pallet knife. Place in the preheated oven and bake for 25-30 mins or until well risen, golden and firm to the touch.

Remove from the oven and remove from tin. Allow to cool.

Frosting

Beat the tofu with the reamining syrup until light smooth, then add the juice of 1/2 an orange. Stir well to mix and leave to stand for a few mins.

When the cake is cold, top with the frosting and sprinkle over any remaining zest.

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3 Comments »

  1. paula said

    What a terrific way to make a healthier carrot cake! Thanks for posting.

  2. suli said

    sounds terrific – can’t wait to try it.

  3. evelyn walsh said

    love your blog recipes – this sounds great!

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