Friday, June 10, 2011

Guilt Free Carrot Cake

I have found a new blog LOVE.... Healthful Pursuits! You must go over and visit and say hi.

I found this blog by pure chance when I was on the hunt for some healthy baking alternatives. Ever since reading Emily Rose's cook book - "Have your cake" I was inspired to try and bake more thoughtfully creating things without added processed sugars, white flours, saturated fats etc. This blog is packed full of heaps of health tips, product information and HEAPS of great healthy recipes.
The author, Leanne Vogel is a Holistic Nutritionist, yogi, athlete, recipe creator, and substitution nerd. She loves remaking recipes so that people with allergies and dietary restrictions can enjoy them and in doing so, she makes the meals better for your health. She have a passion for preparing food, sharing it with friends, and best of all, educating others on the role it plays in their life. 
She believes that Food is such a key aspect of our lives, something that took her years of food deprivation and sickness to figure out. She is here to share with everyone that our relationship with food CAN be healthy, fun, and exciting.
Leanne started Healthful Pursuit to connect and learn from people,  share her story, insight, and possibly inspire those looking to make healthful changes in their lives.

When reading the her recipes don't be put off by the ingredients such as Chia seeds, Chickpea flour, Quiona flakes or Coconut Oil. These ingredients can be easily found in your health food shop or even in the "health food" section in your local supermarket. Don't be afraid to try something new and different - you may be pleasantly surprised.

So with Leanna's recipe inspirations I came up with a Guilt Free Carrot Cake... no butter, no processed sugar and no white flour! Enjoy.

P.s. Please excuse the poor photography in these photo's - it was late at night and I didn't really have a lot to work with at the time! :-)

Guilt Free Carrot Cake
with Date & Almond Icing.

This recipe was inspired from Leanne's Pumpkin Raspberry Buckwheat Bake.


1/3 cup non-dairy milk (I used rice milk)
1 Large Egg
½ Cup Pumpkin Puree
3 Tbsp Raw Honey or Maple Syrup
1 Tsp Vanilla Extract
1 Large grated carrot

1 Cup Atta Flour (or Wholemeal Flour)
1 Tbsp Chia Seeds
2 Tsp Baking Powder
2 Tsp Cinnamon
1 Tsp Ginger
½ tsp All Spice
¼ Cup Walnuts, Chopped

Date & Almond Icing:
1 Cup Almonds
8 Fresh Dates
¼ - 1/3 Cup Non-Dairy Milk (I used rice milk)
2 tsp Vanilla Essence
1 Tbsp Raw Honey or Maple Syrup

1.    Preheat oven to 175 degrees and grease a 20cm cake tin, set aside.
2.    In a bowl whisk wet ingredients. Once incorporated mix in dry ingredients. Stir well until combined.
3.    Pour mixture into greased cake tin and smooth out.
4.    Bake for 35-45 min until a skewer comes out clean.
5.    Allow to cool.
6.    For the icing place all ingredients in a blender and blend until a smooth paste is formed. You may need more or less rice milk to get the desired consistency.

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