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Wholesome Carrot Cake (Refined sugar free)

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 slices

Ingredients

Dry ingredients

  • 1 and 1/3 cups whole wheat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup walnuts
  • 1 and 1/2 cup shredded carrots
  • 2 tablespoons desiccated coconut

Wet ingredients

  • 1/4 cup olive oil
  • 1/3 cup honey
  • 1/4 cup milk any milk should be fine
  • 1 teaspoons vanilla extract
  • 1/3 cup Plain yogurt or Greek yogurt

Frosting: 150 grams mascarpone cream cheese, 60 ml double cream, 2 tablespoons honey, 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 175*C.

  2. In a bowl, mix in the dry ingredients EXCEPT the last 3. 

  3. In another bowl, shred the carrots finally and squeeze the juice out of the carrots. (Too much moisture can ruin the cake texture) Hey now don't throw it away! Drink it, the stuff is great for you! Once drained set aside.

  4. Mix the wet ingredients together in a bowl. Pour the wet ingredients into the dry mixture. Fold GENTLY.

  5. Lastly, fold in the chopped walnuts, the desiccated coconut, carrots and raisins (if using). Again fold gently, the less you fold and mix the less dense the cake will be. Once the ingredients are all mixed, pour into a well oiled cake tin. I used two 8 inch tins.

  6. Bake for 20 mins on 175*C. I would check at 17 mins, some ovens vary. Once browned, use a tooth pick in the middle to see if it comes out clear. 

  7. Let cool for 10 mins before taking the cakes out. Let the cakes cool further and then frost the cake. Unless you want a meltdown situation!