This recipe is a healthy eating plan twist on the traditional carrot cake, with a rich chocolate flavour and sweet, creamy frosting.
Carrots are an amazing vegetable, with a sweet flavour and low calories – so great for including in your weight loss plan. They also have high levels of anti-oxidants, fibre and B vitamins. They are a great vegetable for sweet baking due to their mild flavour and health benefits.
Ricotta cheese is surprisingly low in fat and calories, with a fraction of the fat and calories of whipped cream. It has a creamy flavour, which makes the perfect accompaniment to the lemon and maple syrup used in this recipe. It’s also high in protein and is a good source of vitamin B12 and omega 3s.
This cake looks impressive, tastes amazing and is good for you! 
Ingredients
- 1/2 cup melted coconut oil
- ¾ cup rice malt or maple syrup
- Stevia equiv to ¼ cup stevia
- 3 eggs
- 1 2/3 wholemeal self raising flour
- ½ tsp baking powder
- 4 tbsp raw cacao powder
- 1 tsp cinnamon
- ¼ cup dark chocolate, grated
- 2 carrots, grated
Frosting
- 250g fresh light ricotta
- 3-4 tbsp rice malt or maple syrup
- 1 tbsp fresh lemon juice
- zest of ½ lemon
Method
Preheat oven to 180° Grease a spring form pan and line the base with baking paper.
Mix together oil, syrup, eggs and stevia until well combined.
Add flour, baking powder, cacao and cinnamon and mix well.
Stir in carrot.
Bake approximately 35 minutes or until a skewer in the centre of the cake comes out clean.
Remove from the pan and place on a wire rack to cool completely.
Once cooled, beat ricotta, syrup, lemon juice and zest together until smooth. Spread over the cake and serve immediately or refrigerate up to 2 days.
Serves 12
195 cal per serve
