Yesterday (March 12) was my 38th birthday. I decided I would be good and make a clean eating cake for me to celebrate with the kids after school. But do I do a chocolate cake or carrot? Carrot won!! I am so glad I went for the Carrot option as what I ended up with was the most amazingly moist cake. It really tasted just like a regular carrot cake but with only healthy fats and no refined sugars!!! It was a big hit with me and all the kids too. I decided to make a quick frosting to cover the cake and add to the middle of the cake which is so simple its basically low fat cream cheese and low fat greek yoghurt with rice malt syrup and vanilla! I wish I used a slightly smaller round baking tray instead of my spring form as the cake wasnt as high as I had hoped but oh well, its all about the taste and this cake definately had that!!!
So here’s the recipe for everyone
Carrot Cake with Vanilla Cinnamon Cream Cheese Yoghurt Frosting
3 cups almond meal
3 cups grated carrots
1/4 cup coconut oil, melted (or melted organic butter works fine too)
1/2 cup rice malt syrup (or you can use honey)
1.5 tsp baking powder
1 tsp vanilla essence
1 tsp himalayan sea salt
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/2 cup finely chopped pitted dried dates (can omit)
1/2 cup roughly chopped walnuts
Preheat oven to 180 degrees C (fan forced). Line 2 round cake pans (I used springform pans, a little smaller would be better) with grease proof paper at the bottom and use coconut oil or butter to grease the sides. To prepare the cake add all the dry ingredients (except dates and walnuts) in one bowl and then mix together and in a seperate bowl mix the eggs, oil, vanilla and rice malt syrup. Add the wet ingredients to the dry then add your dates and walnuts and mix well. Pour evenly into your cake pans and bake for about 25 minutes. (insert a knife and if comes out clean its cooked). I found using my springform pan 25-28 minutes was enough, if you are using a smaller cake pan check it, it may need 30 minutes. Allow to cool in the pan for a little bit then turn out onto wire racks and cool completely. If you use your springform pan to make one cake then definately cook for atleast 30 minutes and check to make sure knife inserted in the centre comes out clean.
Vanilla Cinnamon Cream Cheese Frosting
250 g low fat cream cheese frosting (pretty sure one rectangle block is 250g)
2/3 cup plain fat low fat yoghurt (I use chobani 0% fat)
1 tsp vanilla
1 tsp cinnamon
1/4 cup rice malt syrup (or if not for kids you can use a scoop of vanilla protein powder instead of this for sweetness)
Beat until well combined, spread over bottom layer of the cake and place other cake on top and spread over the top of the cake and sides if you like too. Keep in the fridge.
The cake with frosting has approx per serve (one of 12 serves)
16 grams fat (all good fats here too!!)
36 grams carbs
9 grams protein
20 grams sugar (the majority of sugar is from non refined sources)
240 grams sodium
One of my most favourite sweet treats is caramel slice/tarts, yummy biscuit base with sweet smooth caramel and a chocolate topping. After being inspired by a couple of images on Instagram lately I decided that I’d experiment myself and play around and see how I would go doing one the my clean plate way. I found that I had my biscuit base too thick so have adjusted the recipe now accordingly to omit a tiny bit of the coconut flour to help make it a little thinner! This is so sweet and its amazing how eating clean/vegan/paleo you can make your caramel flavour using dates and basically making a paste!!! I just made this for the kids and I for dessert and WOW!! So sweet, you only need a little piece but the kids were absolutely impressed. I didnt tell them it was one of my healthy recipes, I just said we have caramel slice for dessert. I cut this into 8 pieces as its quite sweet a little goes along way. And ofcourse I have to make it into a cute little tart!! But you can use this in a small square dish for a slice. I used a mini spring form pan.
You know the most amazing part…..IT’S GUILT FREE!! Full of fibre, protein, healthy fats….isnt that enough to put a smile on your face!! Your taste buds will be thanking you too!!
So here is my version of a mini caramel tart. (I did use 2 Tbsp of coconut flour but have omitted one Tbsp to make the base thinner)
Mini Caramel Tart
1 Tbsp coconut flour
1 T almond meal
1 tsp coconut oil, melted
1 tsp honey
1/2 tsp cinnamon
Mix together (add a tiny bit of water if needed to make a dough, can be a little crumbly but still quite wet to stick together) and press into mini spring form pan or small square oven proof dish thats lined with baking paper. Bake in a preheated oven for 10 minutes on 160 degrees C fan forced. Let cool slightly. Tip: wet fingers or back of a spoon to press into dish.
3/4 cup dried pitted dates
1 Tbsp coconut oil
2 Tbsp Almond butter
1/2 tsp cinnamon
1 tsp vanilla
optional 1 Tbsp honey or rice malt syrup
Put all caramel ingredients in a blender and blend until smooth, this should be a thick paste like you could spread it on toast. Dates are pretty sweet so you probably wont need the honey in this at all, have a taste test and see what you think but be careful as you might not want to stop at one little taste test!! If too runny add a little almond meal or if too thick add a little more coconut oil. Grease the edges of the pan with coconut oil so the caramel layer comes away nicely. Once you have the right consistancy and its nice and smooth press over tart coconut base. Wet the back of the spoon this will stop it from sticking and let you smooth the layer out perfectly.
Now you can either just use some dark chocolate over the top, which is quicker option or make your own chocolate topping, it will be Paleo then too.
1.5 Tbsp Almond butter
2 tsp coconut oil
1 tsp honey or rice malt syrup
Blend in a small bowl making sure your coconut oil isnt lumpy and all blended well. Pour and spread evenly over the top and place in the freezer for an hour or so. If you can wait that long!