Carrot Cake with Vanilla Cinnamon Cream Cheese Yoghurt Frosting (Clean Eating, Gluten Free)

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!!!

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So here’s the recipe for everyone

Carrot Cake with Vanilla Cinnamon Cream Cheese Yoghurt Frosting

serves 12

3 cups almond meal
3 cups grated carrots
5 eggs
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.

 

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The cake with frosting has approx per serve (one of 12 serves)

320 Calories

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

239g sodium

 

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Mini Caramel Tart (Clean Eating, Vegan, Paleo, Gluten Free, Dairy Free)

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)

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Mini Caramel Tart

Serves 8

Base:
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.

Caramel:
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.

Chocolate Layer:

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!

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French Toast Roasted Almonds (Clean Eating, Gluten Free, Dairy Free Option, Refined Sugar Free)

I discovered this recipe on Instagram and the image immediately caught my eye. I love almonds and with the words roasted and french toast infront of it surely you cant go wrong?

Well I just made these, so simple and really yummy. A nice spin on a plain almond. A great idea would be doing this but with mixed nuts and breaking chunks off like a ‘brittle’ type thing.

Thanks for sharing the recipe on instagram Rachaelallanah 🙂

 

French Toast Roasted Almonds

1 cup raw almonds

1 tsp butter (optional)

1 tsp cinnamon

1 Tbsp rice malt syrup (can use honey)

 

Preheat oven to 180 degrees C (fan forced).

In a bowl place all ingredients except almonds and microwave for about 30 seconds, keeping an eye on it and stop it when it bubbles (or you can do this over the stove).  Mix the hot syrup with the almonds and thoroughly coat.  Spread on a baking tray lined with grease proof paper and bake for about 15 minutes.

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Nutty ‘Cookie Dough’ Pops (Clean Eating, Gluten Free, Lactose Free)

I am so excited to share this with you all,  my best sweet treat ever!!!

So I love all things sweet and cute, like cupcakes, cake pops, cookies macarons all naughty naughty stuff and not falling under the ‘clean eating’ category. Last night while I was at the movies at the park with my kids I had a vision. A clean eating cake pop style treat. So we got home about 11pm and what was I doing, I was in the kitchen doing a trial run and yahooooooooo huge success! OMG these are seriously the best clean eating treats ever and the cutest!!!!! I just left these plain but you can coat in coconut or more crushed nuts. You will eat these thinking you are being so naughty when you are absolutely not!!!   The nutty ‘cookie dough’ is simply similar to the crust of the lemon cheesecake!!!

Check this out…..

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Nutty ‘Cookie Dough’ Pops

1 cup mixed raw nuts

4 Tbsp  unsweetened shredded coconut

1/4 tsp vanilla

10 pitted dates

4 Tbsp rolled oats (optional)

1-2 Tbsp water

organic dark chocolate, melted for dipping (I used greens 85% but you can go 70% or just add a little honey or rice malt syrup if you dont like the bitterness,  I love the greens organic chocolate 85%)

You will need the cake pop sticks (I used left over fancy paper straws as I didnt have any cake pop sticks left over from my daughters party. I reckon you can make about 8 pops.

In a food processor blitz all ingredients until small chunks, add water if needed and blitz to make a sticky, workable dough. If you add too much water just add almond meal or coconut flour.

Roll heaped tablespoon fulls of the mixture into balls and place on a tray lined with grease proof paper and put in the freezer for about 30 minutes to firm up a little.   Melt the chocolate in the microwave.  Take the balls out the freezer and dip the pop stick about 1cm in the melted chocolate and gently push into the cookie dough ball.  Repeat with them all and place back into the freezer for another 30 minutes or until chocolate is set (make sure its set as it will fall off).   Take out the freezer and in a tallish cup (you want the chocolate to be higher up to make it easier to dip if that makes sense.  Tilt cup full of chocolate on a slight angle and dip and turn your nutty cookie dough pop until coated.  Hold over the cup to let remaining chocoalte drip off or gently tap on the side of cup.  Wait about a minute and then place either stick up on grease proof paper or stick into polystyrene to hold upright into place (which is what I used in the images you see). Repeat with them all and place in the freezer or fridge to set.  Store in the fridge.

Now to vary this you can add protein powder to change flavour, like adding cookie dough protein powder for a more authentic cookie dough flavour.  Or coat in coconut after chocolate dipping or extra nuts.

Seriously guys this is amazing,  I was being fancy putting them on a stick, if you dont have sticks just roll into balls and dip in chocolate, still tastes amazing!  You guys must try it.  Soooooooooo good!

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