Moist, warmly spiced with cinnamon and generously topped with crunchy Mini Eggs, this carrot cake created by a dietitian brings together indulgence and balance. High in fibre thanks to the carrots and made with simple ingredients, it’s perfect for celebrating spring. Why not serve it with a comforting drink like our Golden Milk for a festive and delicious pairing!
Preparation
15
min
Cooking
35
min
Servings
10
Nutrition Facts (per serving)
Calories
280
Fat
11
Carbohydrates
35
Fibre
2
Protein
10
Sodium
125
Ingredients
Cake
- 3 eggs
- 60 ml (¼ cup) sugar
- 60 ml (¼ cup) maple syrup
- 60 ml (¼ cup) canola oil
- 60 ml (¼ cup) unsweetened almond milk
- 7 ml (½ tbsp) vanilla extract
- 250 ml (1 cup) all-purpose flour*
- 250 ml (1 cup) quick oats, ground into flour*
- 7 ml (½ tbsp) baking powder
- 5 ml (1 tsp) ground cinnamon
- 250 ml (1 cup) grated carrots (about 1 large carrot)
- 125 ml (½ cup) crushed Mini Eggs
Frosting
- 80 ml (⅓ cup) light cream cheese
- 125 ml (½ cup) 2% cottage cheese
- 15 ml (1 tbsp) pure maple syrup
- 1 scoop vanilla protein powder (optional)
Topping (optional)
- Mini Eggs
- Grated carrots
Preparation
- Preheat the oven to 350°F (180°C).
Line the bottom of a springform pan with parchment paper. - In a large bowl, beat the eggs and sugar with an electric mixer until the mixture becomes pale and increases in volume.
- Add the maple syrup, oil, milk and vanilla extract.
- Add the flour, ground oats, baking powder and cinnamon. Mix gently.
- Fold in the grated carrots and Mini Eggs.
- Transfer the batter to the pan. Bake for 35 minutes or until a toothpick inserted in the centre comes out clean.
- Let cool completely.
- In a blender, blend the light cream cheese, cottage cheese and maple syrup until smooth.
- Spread over the cooled cake. Top with Mini Eggs and grated carrots, if desired.
Notes
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
*For a gluten-free version, use gluten-free flour and make sure to choose certified gluten-free oats.
