It’s summertime. It means longer coffee breaks in the afternoons and the desire for more indulgence. Yes, it is also the perfect time for weight loss as because of the heat, our bodies’ refusal to take heavy food comes naturally. I do my best to benefit from the natural “summer mode” of my organism, i.e. my sweet tooth is not as bad as usual and I could easily satisfy it with some fresh seasonal fruits (figs or peaches, for example).
Yet, sometimes we need some indulgence, especially during the summer season. Yesterday, my afternoon coffee felt lonely. So I decided to make a quick cake that could be the perfect sweet companion for my hot cup.
This time, the recipe is half healthy. Most of the ingredients are said to be good for your health. Every time I bake, I add a pinch of the Healthy food idea. However, there is some sugar and flour (I have concerns about the latter, even though it’s whole meal), or with other words, not as healthy. But this cake is for the I am human too moments. At least, it’s a homemade treat which makes the sin minor. 🙂
- 5 eggs
- 110 g coconut oil
- 50 g brown sugar
- 3-4 tbsp. raw honey
- 1 cup wholemeal flour
- 1 cup ground linseed
- 2 carrots
- 1 big green apple
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/3 cup golden sultanas
- 1/3 cup chopped walnuts
Preheat the oven to 180°C. Grease and flour a cake pan. It’s OK if you leave the flour out. I often do it.
Peel the carrots and the apple, grate them and put aside. I cover them with cling film so they don’t turn brown. I don’t know why, but I don’t like the well-known lemon juice tip. Well, you feel free to add a splash of lemon juice, if this is your way to prevents fruit from darkening.
Put the eggs and sugar in a big bowl and beat until creamy. Add the coconut oil and some tablespoons of honey and mix again. The dry ingredients come next – flour, ground linseed, spices and baking powder. Mix well until smooth. In the end, put the grated carrots and apple, sultanas and walnuts. Stir carefully.
Your mixture is ready in less than 10 minutes. Place it in the cake pan and bake for 30-35 minutes or until ready. If the cake top is getting dark too fast, cover it with a piece of kitchen foil.
About half an hour later, you will have a nice and spongy Carrot and apple cake. A classical combination of flavours and this is my half healthy interpretation. Enjoy!
You could also try Tracy’s Date and Carrot Muffins recipe – gluten-free and healthy beauties I absolutely love.
Certainly, your afternoon tea or coffee could be totally guilty-free. In this case, why not try my fiber-rich vegan cookies?
Happy cooking! 🙂