The Story Behind the Cake
Imagine a dessert that satisfies your sweet tooth while nourishing your body – this Oat and Carrot Cake is a game-changer in the world of healthy baking. Packed with wholesome ingredients and free from refined sugar and white flour, this cake proves that nutritious can be delicious. Perfect for health-conscious food lovers, fitness enthusiasts, and anyone looking to enjoy a guilt-free treat.
Ingredients
For the Cake Base:
- 160g (5.6 oz) oat flakes
- 120 ml (1/2 cup) hot milk
- 2 small carrots, finely grated
- 70g (2.5 oz) dates, pitted
- Zest and juice of 1 orange
- 1/2 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
For the Cream Filling:
- 200g (7 oz) Greek yogurt
- 300g (10.5 oz) cream cheese or ricotta
- 60 ml (1/4 cup) honey
- 50 ml (3.4 tbsp) cream
- Orange zest
- Lemon zest (optional)
Topping:
- Almond flakes
- Optional garnishes: green leaf tea, rosebuds, anise sprockets
Step-by-Step Instructions
- Prepare the Dates
- Soak dates in boiling water
- Drain water
- Chop dates into fine crumbs
- Mix Dry Ingredients
- In a large mixing bowl, combine oat flakes
- Add baking powder, cinnamon, and salt
- Mix thoroughly
- Prepare Wet Ingredients
- Grate carrots finely
- Zest and juice the orange
- Add hot milk to the oat mixture
- Incorporate grated carrots
- Mix in date crumbs
- Add orange zest and juice
- Stir until well combined
- Bake the Cake
- Preheat oven to 180°C (350°F)
- Transfer mixture to a baking dish
- Bake for 20 minutes
- Allow to cool completely
- Make the Cream Filling
- In a separate bowl, combine Greek yogurt and cream cheese
- Add honey
- Pour in cream
- Add orange and lemon zest
- Whisk until smooth and creamy
- Assemble the Cake
- Cut cooled cake into 4 equal pieces
- Layer cream filling between cake layers
- Spread remaining cream on top
- Sprinkle with almond flakes
- Refrigerate for 1 hour to set
Nutritional Information
Per Serving:
- Calories: 290
- Protein: 12g
- Carbohydrates: 25g
- Fat: 16g
- Fiber: 4g
Cooking Time:
- Prep: 15 minutes
- Baking: 20 minutes
- Chilling: 1 hour
- Total: 1 hour 35 minutes
Servings: 4
Pro Cooking Tips and Tricks
- Use very ripe dates for natural sweetness
- Grate carrots finely for best texture
- Let cake cool completely before adding cream
- Use room temperature ingredients for smoother mixing
- Can substitute honey with maple syrup or stevia
Recipe Variations and Substitutions
- Dairy-Free Option:
- Use coconut yogurt
- Replace cream cheese with cashew cream
- Use almond milk instead of dairy milk
- Nut-Free Version:
- Omit almond flakes
- Top with seeds or coconut flakes
- Flavor Variations:
- Add vanilla extract
- Experiment with different spices like nutmeg
- Try adding grated apple with carrots
Frequently Asked Questions
Q1: Can I make this cake ahead of time? A: Yes! It keeps well in the refrigerator for 3-4 days.
Q2: Is this cake suitable for meal prep? A: Absolutely! Perfect for make-ahead healthy snacks or desserts.
Q3: Can I freeze this cake? A: Yes, freeze without the cream filling for up to 1 month.
Q4: How can I make it sweeter without adding sugar? A: Use more ripe dates or add a touch more honey.
Q5: Can I use quick oats instead of oat flakes? A: Rolled oats work best, but quick oats can be used with slight texture changes.
Storage and Make-Ahead Tips
- Refrigeration: Store in an airtight container for 3-4 days
- Freezing: Cake base can be frozen separately
- Best Consumed: Within 2 days for optimal freshness
- Prep Tip: Make filling and cake base a day in advance
Enjoy this nutritious, delightful cake that proves healthy eating can be absolutely delicious!
