This carrot cake is full of flavour, super moist, juicy and fluffy. Not to mention that it is balanced (in terms of macronutrients) as well.
You can make this cake without too much effort or equipment. You’ll only need some motivation and love to put in the process. I hope enjoy baking and eating this deliciousness.
The ingredients are pretty simple and you probably have most of them in your kitchen. The secret ingredient here is the baby puree. I discovered the tastefulness of these purees a few years ago when I suddenly decided to give them a chance. My favourite ones are banana, peach and mango puree and cream with biscuits. For this recipe I used the banana one. If you don’t have baby puree in hand- you can always get the most ripen banana in your kitchen and mash it with a fork.
Moreover, I used buckwheat flour because this is the first one I saw in my pantry. You can use whatever flour you wish, but I’d advise you to get one with gluten in it so it can rise. If it’s gluten-free, the bases won’t rise and get fluffy.
You can also put a lot of walnuts and raisins on top of the cake for decoration.
Here you can see a detailed description of the ingredients and method:
For the base:
- Buckwheat flour- 80g
- Vanilla whey powder (or vegan protein)- 70g
- Xylitol- 30g
- Butter/Ghee- 20g
- Baby puree- 80g (or mashed banana)
- Grated carrot- 100g
- Cinnamon and nutmeg- to taste
- Baking soda- 1 tsp
- Salt- 1/2 tsp
- Water- 1/2 cup
- Vanilla essence
- Sweetener drops (optional)
+ strawberry squash (or other sweet liquid of your choice)
For the frosting:
- Philadelphia Lightest Cream Cheese- 200g
- Greek Yogurt (10% fat)- 120g
- Vanilla whey powder (or vegan protein)- 22g
- Flavour drops (Hazelnut) (optional)
For the base:
- Add the dry ingredients to a large bowl and combine well.
- In a separate bowl, mix the wet ingredients together.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients.
- Mix, until well combined but don’t overmix/
- Stir in the grated carrots, until evenly distributed in the batter.
- Pour into two lined cake tins (preferably use 18cm cake tins).
- Bake at 180C (no fan) for approximately 20-25 minutes.
- Combine all ingredients.
- Taste the mixture. You can add more sweetener if you need to.
Making the cake:
- Once the bases are cooled- put one of them on a plate and pour a lot of the squash in it. This way it will turn moist and juicy.
- Then, spread half of the cream evenly.
- Put the second base on top and pour the same amount of squash/juice to make it moist as well.
- Pour the rest of the frosting on top.
- I also put some more honey on top for decoration.
- Place in the fridge and enjoy after 1-2 hours.
One piece of this goodness has 160kcal, 16g carbs, 6g fat and 13g protein (8 pieces for the whole cake).