Ever wish you could eat cake for breakfast? Well, now you can!
This cake is wholesome, it’s full of good ingredients and it tastes good. Impressed by the size of this cake and thinking it was your standard Carrot variety, I let him down gently and told my husband that this cake was actually a healthy cake *insert slight groan here*.
He took a piece to work the following day of his own accord (probably because there was nothing else on offer that day) and returned home that evening singing the cakes praises. “That cake was really nice” said he. “Why do you say it like it was going to be awful?” said she. “Didn’t you say it was healthy?” he replied.
I did my darling, indeed I did.
It’s a cake that is pretty wholesome to begin – ordinarily made with raw or regular sugar, the remaining ingredients are vegetabl-y, and fruit-y and wholemeal-y. Oh and there’s no butter in sight so you know it’s got to be good for you right?! I’m a gigantic butter fan though and love the magic it creates in baked goods, however cakes made with oil are usually incredibly moist (hate that word, but what’s a better one in this context?) and the lack of flavour of an oil like rice bran means that all the other subtle flavours are able to shine through in this cake.
Carrots in a cake are always a good thing and sultanas, though I don’t like them on their own, provide a juiciness and sweetness in cakes that just works. Cinnamon because it’s always a good idea and the oats for nourishment and substance. Wholemeal flour to add nuttiness and eliminate the refined-anything in the ingredients list. Put them all together and you’ve got yourself a mighty fine combination.
But let’s take it one step further and completely remove refined sugar and replace it with Chelsea’s new Organic Coconut Sugar. Now you’re not only showing off, you’re doing good things for your health.
Chelsea Organic Coconut Sugar is made from the nectar of coconut blossoms, it’s unrefined, organically grown and sustainably farmed using traditional methods which means it retains the nutrients naturally found in the nectar of the coconut blossom, including calcium and iron.
It’s flavour is unmistakably tinged with hints of caramel and the depth of flavour shows itself majestically in the icing. You can decorate your cake however you choose, you could even sandwich it together as a layer cake and more evenly disburse the icing, this cake is dense and can stand up to being made as two thinner layers and it can also be doubled for a larger layer cake.
However you decorate it, you can eat it any time of day! Winning! I’d love you to try this out and see what you think.
To be in to win a $50 Chelsea Product pack, enter at my Facebook page.
- 1 C Chelsea Organic Coconut sugar
- 1 C wholemeal flour
- 1 C rolled oats
- 2 t baking powder
- 1 t cinnamon
- 1/2 t salt
- 2 C grated carrot
- 1/2 C sultanas soaked in boiling water for 10 minutes
- 1 C ricebran oil
- 4 free range eggs
- 1 t Heilala Vanilla extract
- 60 grams cream cheese
- 2 T softened butter
- 1.5 C coconut icing sugar* (refer to notes below)
- juice of one lemon
- chopped walnuts, dried apricots and shredded coconut
- Preheat the oven to 180 degrees Celsius. Grease and line a 20cm round baking tin with paper. Set aside.
- In a large bowl or the bowl of a stand mixer, add the coconut sugar, flour, rolled oats, baking paper, cinnamon and salt.
- Drain water from sultanas.
- Add the carrots and sultanas to the dry ingredients. Mix.
- In a measuring jug, whisk the oil and eggs with the vanilla extract.
- Add to the dry mixture and combine well.
- Spoon mixture in to the prepared tin and place in to the oven to cook for 40-50 minutes.
- Test with a skewer. If it comes out clean, it's done. Be sure to cook it thoroughly.
- Remove from oven and place on a wire rack to cool for ten minutes before turning out of the tin and cooling completely.
- In a mixer, beat the cream cheese and butter until smooth. Add the lemon juice and add the coconut icing sugar. Beat until smooth and completely incorporated.
- Spread over cake and decorate with the dried apricot, nuts and coconut.
- * I made the coconut icing sugar by placing 1.5 C of coconut sugar into my NutriBullet and blitzing until powdered like icing sugar. Mix as usual.