Carrot and Walnut Cake
Servings: 8 people
Calories: 318kcal
Ingredients
Cake
- 500 grams Sweet potato, mashed and cooled
- 3 cups Grated carrot
- 2 large Eggs
- 1/2 cup Maple syrup
- 1/3 cup Quinoa flour
- 50 gram Coconut flour
- 2 tbsp Baking soda
- 1/4 cup Coconut oil
- 1 pinch Cinnamon
- 1 cup Walnuts, roughly chopped
Icing
- 1/2 cup PBC 98% sugar free icing
- 200 grams Cream cheese
- 3 tbsp Soft butter at room temp
Instructions
Cake
- Peel and chop your sweet potato into small cubes, place onto boil until soft,then mash so there are no chunks and place into the fridge to cool whilstyou complete the rest.
- Preheat the oven to 170 degrees and line a cake baking tin with bakingpaper
- Sift all the flour ingredients and baking soda into a bowl. Add the maplesyrup, coconut sugar, eggs and whisk together. Then add the coconut oil,grated carrot, sweet potato mash and mix with a fork until there are nolumps and everything is well combined.
- Roughly chop up the walnuts, mix through and then place the mixture intothe lined baking tin. Smooth over with the back of a spoon so the top issmooth.
- Place in the oven and bake for 55 minutes, until the center of the cakecomes out clean when you pierce with a fork.
Icing
- Whilst this is cooking you can prepare the icing. Get the butter and creamcheese to room temperature. Place all the icing ingredients into a bowl and beat on high for 3-5 minutes until you get a thick, creamy consistency. Place in the fridge until the cake finishes baking.
Construction
- Allow the cake to cool for 1 hour before topping with the icing and sprinklewith some walnuts. Enjoy!
Notes
This cake can be enjoyed guilt free, it is #RFSF, #GF and nutrient loaded. Only 318 calories per serve compared to normal cake with over 800 calories.
Photos are styled and taken by Sarah King.