If I am honest I am not a great cake maker. They never seem to rise properly or as Mary Berry would say they have “soggy bottoms”. Also because of my occasionally occurring gastritis (now much better due to following Emma’s dietary advice), I try to avoid sugar.
Emma’s Advice for sweet treats:
Baking is one of my great loves and I am always delighted to create a recipe that gives me the feeling of a sweet treat but is low in refined sugar and packed with nutrients from the ingredients used.
I have many clients who are avoiding gluten for a short period or who are unable to tolerate it at all and some who cannot tolerate dairy so this cake is ideal for them.
Carrots are rich in the antioxidant beta carotene, the plant form of Vitamin A and also provide ample amounts of vitamins C, D, E and K as well as many minerals such as magnesium, potassium and calcium. They are also cleansing and nutritious due to their high fibre content.
Carrots are naturally sweet which are ideal for this cake but I have also added dates, a fantastic natural sugar. They are so lovely and sweet and make a great alternative to eating a sugary cake full of refined sugar. Dates are naturally rich in carbohydrates making them an excellent source of energy and they are also packed with vitamins and minerals, particularly potassium and magnesium. My favourite are Medjool dates, they have a deep brown skin colour and a caramel like flavour. They are a total must in my kitchen!
HEALTHY CARROT AND DATE TRAY BAKE WITH A COCONUT YOGHURT ICING
Use a 23cm square baking tin lined with baking parchment
- CAKE 30g coconut oil melted
- 3 large eggs
- 3 – 4 tablespoons of maple syrup (depends how sweet you would like it)
- 300g grated carrot
- 75g dates
- 75g chopped walnuts
- 250g ground almonds
- 1 tsp bicarbonate of soda
- 1 tbsp cinnamon
- ½ tsp ground nutmeg
- TOPPING 400g pot of Coyo Natural Yoghurt
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- Decorate with chopped nuts
To make: Heat your oven to 180c/Gas mark 4
In one large bowl beat the eggs with the maple syrup and add the melted coconut oil – cooled slightly. Add the carrot, raisins and walnuts to this mixture and combine.
In another large bowl mix the ground almonds, bicarbonate of soda, cinnamon and nutmeg.
Put the dry ingredients in with the carrot mixture and stir through, the mixture is quite stiff but do not worry that is fine. Put this into the square baking tin and level.
Bake for 40 to 45 minutes, check that this is cooked by putting a skewer in the cake, if it comes out clean then it is done. Remove from the oven; cool slightly and then put the cake on a wire rack to cool. Mix in a bowl the yoghurt, maple syrup and vanilla extract. Once the cake is cooled spread this over it and decorate with chopped nuts, I used walnuts
You might also like to check out this delicious and nutritious salad recipe.
Emma is a registered Nutritional Therapist. A member of BANT (British Association of Nutritional Therapists) and CNHC (the Complementary and Natural Healthcare Council). You can contact Emma at Emma Marshall Nutrition. You can also follow her on Instagram where she shares some of her delicious recipes.
WISHING YOU A VERY HAPPY EASTER AND SUCCESSFUL CAKE MAKING
Disclaimer: We are not medical practitioners. If you have any health issues we would advise you to seek advice from your doctor.