Carrot Cake Mistake

Most people often misconstrue carrot cake as being 'healthy' or 'healthier', and choose it over others for this reason.  The traditional recipe for carrot cake, however, may not be as healthy as people imagine.  Despite having a few carrots (good for ya eyes!) and nuts (oh yeh those 'good' fats) in it, this cake has equal parts sugar to flour, and lots and lots of vegetable oil.... Maybe not so healthy.

Ok, so my lovely baker-boyfriend was up for a challenge. To make a carrot cake that was healthy!



Healthy Omega-3 Carrot Cake
(vegetarian and diabetic-friendly, gluten-free)

You will need:
1 1/2 C of the flour of your choice
1tsp baking powder
1/4 C chia seeds
1 1/2 - 2C almonds (roughly chopped)
4-5 carrots (grated)
1 pear (grated)
1 tsp cinnamon
3 - 4tbs coconut oil
3 - 4tbs flaxseed oil
6 free-range eggs
optional: sweetener of your choice, honey, xylitol etc.

Mix all the dry ingredients together very well. If you included a 'sweetener', beat it together with both the oils in an electric mixer until extremely aerated, probably for a total of five minutes.  Add the eggs to the aerated sugar and fat mix, and beat well again.  Add the grated carrot and pear, as well as the beaten eggs/sugar/fat to the dry ingredients.  Mix until all is nicely blended through - but avoid overmixing.  
Bake at 160 degrees Celsius for about 50 mins

Then comes the icing....
1 block of low-fat philly cheese
orange rind ad lib

Beat the philly cheese and the orange rind together in a bowl.  If you find orange rind too bitter for your tastes, steam the rind over boiling water with some honey (or other sweetener of your choice).  Ice your carrot cake once completely cooled.  

That was a really big strawberry!

It looks like I just took a bite out of it...

...I just couldn't resist...

I think he did pretty well don't you?