This Clean Eating Carrot Cake is one of my favorite recipes! A wholesome, wholegrain carrot cake that's lower in sugar than a regular carrot cake but just as delicious.
Prep Time10 minutesmins
Cook Time35 minutesmins
Course: Baking
Cuisine: Clean Eating
Keyword: Carrot Cake, Clean Eating
Servings: 10Slices
Author: Stephanie
Ingredients
Wet Ingredients
1Large EggLightly beaten
¼cupRunny honeyWarm it up a bit if you need to
¼CupButterMelted
1tspVanilla extract
1CupMilkOr almond milk
Dry Ingredients
1Cup100% Whole Wheat Flour
1cupFine ground oat bran
1 ½tspBaking soda
½tspCinnamon
½tspNutmeg
¼tspSalt
Fruit / Vegetables
1CupSultanas
1cupGrated carrot2 med - large carrots
1tspGrated lemon zest
Cream Cheese Icing
1tbspLemon juice
2tbspRaw Sugar
¼Cupcream cheeseSoftened
½tspLemon zest for decoration
Instructions
Preheat oven to 350'F / 160'C fan bake oven
Prepare a cake tin (25cm round or loaf tray)
Mix dry ingredients together (see list above
In a separate bowl, mix together wet ingredients. Make sure your butter and honey is not too warm as it will start to cook the eggs
Add the wet mix to dry mix. And mix with a hand mixer or whisk. It makes a runny batter at this point
Gently stir in carrots, sultanas and lemon zest. Stir until just just combined. Don't over mix
Bake for 30 - 40 minutes. Touch the top to feel if spongy. It won't be as spongy as a normal sponge cake as it dense with the fruit
Remove from oven and allow to cool before adding icing
To make the Icing: Mix all icing ingredients (except zest) together until smooth. Spread over cake and sprinkle zest to decorate