Naturally Sweetened Carrot Cake
This delicious healthy carrot cake traybake recipe is made without any butter and only uses the very minimal amount of oil. Instead of using any sugar I’ve also used maple syrup and a banana as natural sweeteners. Topped off with a light lemony gooey soft cream cheese frosting just bursting with flavour.
I think you’re going to like this one!
Ingredients
Cake: -
2 large eggs beaten
85 g maple syrup
50 ml vegetable oil
1 banana mashed
150 g plain flour
2 tsp baking powder
1 tbsp cinnamon
2 large carrots grated
80 g sultanas
2 tsp lemon juice
1 tsp vanilla extract
Pinch of salt
Topping: -
200 g low fat soft cheese
2 tbsp icing sugar
1 lemon rind grated
Chopped walnuts for decoration if you like
Instructions
For the cake: -
Preheat the oven to 180CFan and line a 30cm x 20cm shallow baking tin with grease proof paper.
Put the eggs, maple syrup, vegetable oil and mashed banana into a bowl and beat well.
In a separate bowl mix the two flours, baking powder and cinnamon together, then fold in the wet mixture.
Stir in the carrots, sultanas, lemon juice, vanilla extract and pinch of salt then mix everything well together.
Scrape all the ingredients from the bowl into the baking tin. Smooth the top flat.
Bake for about 25 – 30 minutes. Once the mixture has risen and turned a golden colour use a wooden skewer to check that the middle is cooked. (Skewer should come out clean from the mixture).
Remove from oven. Allow to cool for a few minutes then remove, carefully, to a wire rack to cool completely.
Topping: -
Place all the topping ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cooled cake.
Then put in the fridge for at least 2 hours
Remove from the fridge and cut into 12 slices.
Enjoy!
