HEALTHY CARROT CAKE TOPPED WITH COCONUT CREAM CHEESE (gluten free)

preheat oven to 180°C/ 356°F

for the cake:

3 Tbs orange juice

140g/ 5oz raisins

1/2 cup chopped almonds

1/4 cup dark chocolate chips (optional)

115g/ 4 oz oat flour

115g/ 4 oz buckwheat flour

2 tsp + 1 pinch baking powder

1 tsp cinnamon

1/4 tsp nutmeg (optional)

stevia (i kept adding so i'm not sure how much i put in...taste the batter and adjust)

280g/ 10oz finely grated carrots

1 cup grated zucchini summer squash or banana (mashed).. i used the zucchini 'cos i prefer my cake less sweet

2 eggs

for the frosting:

200g/ 7 oz cream cheese, 0 or low fat

1/2 tsp grated lemon zest

1 1/2 tsp lemon juice

zest of 1 orange

1/2 cup or more coconut flakes, unsweetened

stevia

add the orange juice to the raisins and let them soak. i also added 1 tsp of rum 

prepare the cake batter by separating 1 egg white from the yolk. put the yolk in a larger bowl and the egg white in a smaller bowl. add 1 whole egg to the egg yolk. add the stevia and mix on high speed until you get a cream-like consistency.

whisk the egg white with a pinch of baking powder until soft peaks create.

to the yolk batter add the flours. mix well. add the zucchini and the carrots. mix. add the raisins and the almonds and mix until well incorporated. now add the whisked egg white and fold it in gently with a rubber spatula.

bake for 1 h.

in the meantime prepare the frosting by mixing all the ingredients.

once the cake is done, let it cool and then spread it with the frosting. refrigerate for 2 h before cutting into pieces. 

the cake tastes even better the day after 

#sweettreat #healthymeal #mealprep

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