Carrot Cake
The Carrot Cake Recipe That Opened My Eyes
Servings 1 cake
Calories 1972kcal
Ingredients
- 3 eggs
- 2 bananas
- 15 fresh dates, pitted
- 4 tbsp sunflower oil
- 1 cup whole wheat flour
- 1.5 tsp baking powder
- 3 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cardamom
- 4 carrots, medium size, grated
- ½ cup coconut flakes
- ½ cup walnuts, roughly chopped
Yoghurt & lemon frosting
- 1 cup greek yoghurt (2% or 10%)
- 3 tbsp Honey agave or a fruit syrup
- Zest and juice from 1/2-1 lemon
Instructions
- Preheat oven to 350 °F/175 °C .
- Blend banana and soft dates into a creamy mousse. Add eggs, spices, oil and baking soda and mix together. Then add the grated carrots, coconut flakes and walnut. And at last the flour and makes sure everything is well combined.
- Divide the batter into 12 muffin tins and place them i the oven for 25 minutes. (If you make it in a cake pan, it should be baked for 40 min).
- Meanwhile, mix all of the ingredients for the frosting, and adjust taste with sweetener of your choice and lemon.
- When done, set a side to cool before removing them from the tins.
Notes
Serve with yoghurt frosting, enjoy!
Nutrition
Calories: 1972kcal | Carbohydrates: 220g | Protein: 61g | Fat: 105g | Saturated Fat: 38g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 53g | Trans Fat: 0.1g | Cholesterol: 504mg | Sodium: 940mg | Potassium: 1768mg | Fiber: 30g | Sugar: 94g | Vitamin A: 1024IU | Vitamin C: 22mg | Calcium: 824mg | Iron: 10mg