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Carrot cake made with honey and olive oil

Put your baking skills to the test with our healthier version of carrot cake, made using olive oil and honey. Serve with a dollop of yoghurt and enjoy with a cuppa.

Serves 12

Prep Time 15 min

Cooking Time 1hr 10 min + cooling

Ingredients

  • 200g grated carrot
  • 100g ground almonds
  • 225g wholemeal self-raising flour
  • 1½tsp ground cinnamon
  • 1½tsp baking powder
  • 3 eggs
  • Zest 1 orange and 3tbsp juice
  • 3tbsp extra-virgin olive oil
  • 60g currants
  • 100g runny honey, plus 2tbsp extra to serve
  • 500g pot 2% fat Greek-style yogurt
  • 40g unsalted pistachios, roughly chopped, to serve

Method

  1. Heat the oven to 180°C/fan 160°C/gas 4 and line a 2lb loaf tin with baking paper.
  2. In a large bowl, mix together the grated carrot, almonds, flour, cinnamon, baking powder, eggs, orange zest and juice, olive oil, currants, the 100g honey and 200g of the yogurt until combined.
  3. Pour the cake batter into the prepared tin, then bake for 1 hr–1 hr 10 min until the cake is golden and a skewer pushed into the centre comes out clean.
  4. Remove the cake from the oven and leave to cool in the tin.
  5. Put the remaining yogurt in a small bowl or sealed container, then sprinkle with the pistachios and drizzle with the 2tbsp honey. Cut the cake into 12 slices and serve each with a dollop of the nutty yogurt.

Nutrition per serving

Read more on how we calculate nutrition.
262 11.2g 12.2g 2.1g 3.7g 16.3g 0.2g 102mg 28.5g 1.7mg

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