Clean Living Fast Food – this healthy carrot cake with lemon frosting is luscious and irresistible, without the sugar and wheat flour.
You may remember the gorgeous lads from My Kitchen Rules, Scott Gooding and Luke Hines? Their mantra that healthy food need not be dull is now jam-packed into a new cookbook Clean Living Fast Food. We’re delighted to exclusively share their Carrot Cake with Lemon Frosting recipe with you today, it’s a healthy twist on a traditional cake and would make a great afternoon treat for the kids (and hey why not a slice for you too!?) Even better, it’s a snap to bake for home cooks of any level and serves 8.
Carrot Cake With Lemon Frosting
A spiced carrot cake is irresistible – but the usual version is full of sugar and wheat flour. This alternative is aromatic and rich with delicious carrot and walnuts and none of those other nasties.
2 eggs (organic or biodynamic if possible), lightly whisked
1/3 cup maple syrup
1⁄2 cup melted coconut oil
1/3 cup coconut flour
1⁄2 cup arrowroot
1 teaspoon bicarbonate of soda
1 teaspoon mixed spice
1 cup coarsely grated carrot
1/3 cup chopped walnuts, plus extra walnut halves, to serve
Lemon Frosting (recipe below)
flaked coconut, to serve
1. Preheat your oven to 180°C/160°C fan-forced, then line the base and side of an 18 cm round cake pan with non-stick baking paper.
2. Combine the eggs, maple syrup, coconut oil, flour, arrowroot, bicarbonate of soda, mixed spice, carrot and chopped walnuts in a bowl and stir until smooth. Spoon into the prepared pan and level the surface. Bake for 30–35 minutes or until cooked – a skewer inserted in the centre will come out clean. Cool in the pan.
3. Transfer the cake to a serving plate. Spread the top with lemon frosting (recipe below). Top with the extra walnuts and the flaked coconut to serve.
Makes 1/2 cup
½ cup Vanilla Coconut Cream (see instructions below)
2 teaspoons maple syrup
1 tablespoon finely grated lemon zest
1 tablespoon lemon juice
Place all the ingredients in a bowl and whisk until well combined and smooth.
Chilled Coconut Cream
400 ml can of coconut cream
1. Place the unopened can of coconut cream in the fridge and leave overnight for it to set firm.
2. Open the can and carefully scoop out the top thick layer of cream that has set firm. Place in a bowl and flavour as needed.
Reserve the leftover coconut liquid in the base of the can to make delicious smoothies or add to soups and casseroles.
Tip: Chilled Cream will keep in an airtight container in the fridge for up to a week.
Want to print this recipe for your file?
Download the PDF: Carrot Cake – Luke & Scott
You can follow the boys on their Facebook page as well as their website.
Want more of their good food?
This delicious recipe (and image) is from Clean Living Fast Food (Luke Hines and Scott Gooding), published by Hachette Australia. Available to buy from Booktopia and Bookworld.
Photographer: Steve Brown, Stylist: Trish Heagerty.