Recipe for Carrot Cake

Ingredients for Carrot Cake

2 carrots grated

70g raisins (any dried berries would be nice too or you can omit all together!)

200g oat flour (weigh it after blitzing oats in the food processor)

2 tbsp honey (can use vegan alternative like dandelion)

2 eggs (or vegan alternative e.g. flax)

1/2 TSP ginger

1 TSP cinnamon

1 TSP baking powder

40g chopped walnuts too (optional)

Quick cream cheese frosting:

4 TBSP cream cheese (or vegan alternative e.g. cashew cream

honey/maple syrup to taste

Method for Carrot Cake:

1. Heat oven to 180c. Literally mix everything together (apart from the frosting!)

2. Pour carrot cake mixture into a loaf or cake slice tin.

3️. Cook at 180 for 30mins, or until you can insert a toothpick and it comes out clean

4. Allow to cool, while it’s cooling mix together the cream cheese and honey/ maple syrup to taste then ice when fully cool

Check my Instagram @nutricoachmumma, Facebook, and website for more tasty recipes and Nutritional information explained. My new NutriCoach guide is available for download which has recipes and explains how food works in our bodies like the above blog post, along information on eating behaviours. It is not a traditional prescriptive ‘diet plan’, it’s full of nutritional information and recipe ideas to introduce you to a healthy, sustainable and achievable mindset like that of intuitive eating.

I also produce personalised plans and provide online support for different diets/ allergies e.g. vegan, nut-free via virtual appointment. As well as downloadable weaning guides and plans. I work with a wide variety of clients, including families, please see my newly launched website for details and to book in with me and get your free into form emailed to you.

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