I love carrot cake but I especially love this one knowing that it is guilt free and healthy 😀

Ingredients

Cake

• 2 cups oat flour (blend/process 2 cups of porridge oats until it is flour like)
• 1 tbsp + 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 5 large egg whites
• 1 + 1/2 carrots grated
• 1/2 cup agave syrup/honey/maple syrup

Frosting

• 1 cup low-fat cottage cheese
• 1/2 cup greek yoghurt (I used FAGE)
• 1 + 1/2 tsp vanilla extract
• 1 + 1/2 tsp agave syrup/honey/maple syrup
• walnuts, chopped (optional)

Method

1. Preheat oven to 180°C.
2. Line a loaf tin with baking parchment/grease proof paper.
3. In a large mixing bowl combine all the cake dry ingredients and mix well. Grate the carrots into this bowl.
4. In another bowl, combine the cake wet ingredients and stir well. Pour the wet ingredients into the dry ingredients and mix well.
5. Pour the batter into your prepared tin, smooth out the top with a spoon and bake for 30-35 minutes or until the middle of the cake is firm (knife comes out clean). Remove from the oven and allow to cool on a cooling rack.
6. While the cake is cooling combine all the frosting ingredients in a blender and process down until it is nice and smooth and you can no longer see the cottage cheese chunks.
7. Pour onto the cooled cake, smooth out with a spatula and sprinkle with toppings of choice (I used chopped up walnuts). Refrigerate overnight or for 1-2 hours to allow the frosting to set.

Enjoy 🙂

Tee X