Carrot Cake
Carrot Cake
Kfibre™ is a complex and natural fibre supplement that supports microbial diversity by feeding various bacteria in your gut.
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 80g brown sugar
- 170g extra-virgin olive oil (EVOO)
- 110g maple syrup
- 3 eggs
- 1 tsp vanilla essence
- 180g gluten-free plain flour
- 1 tbsp Kfibre
- 3tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 300g grated carrot
- ½ cup walnuts, chopped
- 250g lactose-free cream cheese, softened
- 120g butter, softened120g butter, softened
- 375g icing sugar
- 2 tbsp walnuts, chopped
Method
- Preheat oven to 170°C. Grease and line a 20cm (8in) loaf tin.
- Put brown sugar, EVOO, maple syrup, eggs and vanilla in a bowl and whisk to combine.
- In a separate bowl, sift flour, baking powder, baking soda, spices and Kfibre. Pour the wet mixture into the dry mixture and stir gently to combine. Fold in grated carrots and walnuts.
- Pour batter into lined cake tin and bake for 45-55 mins until cooked through. Allow to cool.
- Make the frosting by placing lactose-free cream cheese and butter in a bowl. Mix with a hand mixer until creamy. Slowly add icing sugar, continuing to mix until well combined. Ice cake once cool.
- Tip: To make dairy-free, use dairy-free cream cheese for frosting. To make gluten-free, use gluten-free baking soda and icing sugar.
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