Soft and squidgey carrot cake full of cozy spices & topped with sweet quark frosting. It’s protein-packed and has less than half the calories of a traditional carrot cake recipe—the best bit……it doesn’t taste healthy at all!
With no compromise on taste, this carrot cake recipe is full of those classic cozy spices we all know and love without the high fat and calorie expense! It has carrots… And no butter, refined flour, or sugar… And lots of protein… Whats not to love?!
For the base of the recipe I used ground almonds with only a small amount of buckwheat flour, which resulted in the ultimate moist consistency and a cake relatively low in carbohydrates. I also replaced the classic butter and sugar frosting with a high protein and low fat Quark mixed with vanilla whey for that extra taste and protein boost. The use of whey is of course optional and can replaced with vanilla extract.
To keep this cake clean eating friendly, you’ll skip the refined sugar and sweeten this cake with two different ingredients: maple syrup and prunes. Yes Prunes! I love the taste and texture it provides the cake and their nutritional value is illustrated by the fact that just one prune contains at least 5% of the recommended daily intake of many essential minerals and vitamins, in addition to their legendary dietary fibre.
So what are you waiting for? See below for the recipe…..
- FOR THE CAKE:
- 1 tbsp Coconut Oil
- 100g Ground Almonds
- ¼ tsp Salt
- ¾ tsp Bicarbonate Soda
- Tbsp Cinnamon
- Tsp Nutmeg
- 3 Eggs
- 2 tbsp Maple Syrup
- 200g Carrots (about 2 grated)
- 60g Prunes
- 30g Walnuts
- FOR THE FROSTING:
- 250g Fat Free Quark
- ½ Scoop of Vanilla Whey (optional could sub with tsp vanilla extract)
- Preheat the oven to 180oc and line the base of a cake tin or baking tray with parchment paper
- In a large bowl combine the ground almonds, salt, bicarbonate of soda, cinnamon and nutmeg.
- In a separate bowl, beat the eggs with the maple syrup and melted coconut oil then stir in the grated carrots, prunes and walnuts before mixing with the dry ingredients in the large bowl.
- Pour the batter into the prepared tine and bake for around 25-30 minutes until springy to touch and golden brown on top. Remove from the oven and place on a wire rack to cool.
- While the cake is cooling, combine the quark and the whey for the frosting.
- Once the cake is cooled top with the frosting and sprinkle with some more crushed walnuts.
As always if you have any questions feel free to comment below. I’d also love to hear if you try the recipe and I always enjoy seeing your pictures on Instagram when you tag me in them 🙂