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HEALTHY CARROT CAKE! NO SUGAR, NO DAIRY!

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Sugar free and dairy free. Let's bake!!
Super easy, healthy carrot cake recipe for any occasion! It's so yummy, feels light and perfect sweetness so that you can enjoy 2 pieces!! :)
INGREDIENTS -
2 eggs
1 cup coconut yoghurt (I used Coyo Organic as it's thick & perfect to use for the icing as well)
1/3 cup coconut oil
2/3 cup honey
1/2 cup coconut milk (any milk you prefer)
1 tbsp vanilla extract
2 cups plain flour (gluten free if preferred)
1 tbsp cinnamon
3 tsp baking powder
2 tsp baking soda
Pinch salt
1 cup pecans (chopped)
2 cups grated carrot
ICING -
2 cups coconut yoghurt
1-2 tbsp Stevia sweetener (dependant on your tastebuds)
1 tbsp cornflour
1 tsp vanilla extract
METHOD -
Preheat oven to 180 degrees fan forced.
Line cake tin with baking paper.
In a large bowl whisk together eggs, yoghurt, oil, milk, honey and vanilla extract.
In another bowl combine flour, cinnamon, baking powder, baking soda and salt.
Grate carrots and chop pecans (if using).
Add dry ingredients to wet ingredients and mix to combine.
Add carrot and pecans to mixture and fold to combine.
Pour mixture into lined cake tin and bake for 40mins.
Cool cake for 1-2 hours until completely cool.
ICING -
In a bowl combine yoghurt, stevia, cornflour and vanilla extract, mix to combine. Icing should be thick, this is why's its important for the cake to be completely cooled before icing as if it's still warm icing will melt off.
With a spatula spread the icing evenly onto the cake.
Enjoy!
Store in fridge.
Let me know how you go by sharing on Instagram @alioetjen or in the comments below! I want to see the yummy goodness you create!!
Lots and love and laughs,
Ali xoxo
Super easy, healthy carrot cake recipe for any occasion! It's so yummy, feels light and perfect sweetness so that you can enjoy 2 pieces!! :)
INGREDIENTS -
2 eggs
1 cup coconut yoghurt (I used Coyo Organic as it's thick & perfect to use for the icing as well)
1/3 cup coconut oil
2/3 cup honey
1/2 cup coconut milk (any milk you prefer)
1 tbsp vanilla extract
2 cups plain flour (gluten free if preferred)
1 tbsp cinnamon
3 tsp baking powder
2 tsp baking soda
Pinch salt
1 cup pecans (chopped)
2 cups grated carrot
ICING -
2 cups coconut yoghurt
1-2 tbsp Stevia sweetener (dependant on your tastebuds)
1 tbsp cornflour
1 tsp vanilla extract
METHOD -
Preheat oven to 180 degrees fan forced.
Line cake tin with baking paper.
In a large bowl whisk together eggs, yoghurt, oil, milk, honey and vanilla extract.
In another bowl combine flour, cinnamon, baking powder, baking soda and salt.
Grate carrots and chop pecans (if using).
Add dry ingredients to wet ingredients and mix to combine.
Add carrot and pecans to mixture and fold to combine.
Pour mixture into lined cake tin and bake for 40mins.
Cool cake for 1-2 hours until completely cool.
ICING -
In a bowl combine yoghurt, stevia, cornflour and vanilla extract, mix to combine. Icing should be thick, this is why's its important for the cake to be completely cooled before icing as if it's still warm icing will melt off.
With a spatula spread the icing evenly onto the cake.
Enjoy!
Store in fridge.
Let me know how you go by sharing on Instagram @alioetjen or in the comments below! I want to see the yummy goodness you create!!
Lots and love and laughs,
Ali xoxo
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