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Healthy Carrot Cake Slice
4.96 from 21 votes

Carrot Cake Slice

This delicious Carrot Cake Slice is easy to make and with a serve of vegetables, is a great edition to the kids lunchbox. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Servings: 8

Ingredients

  • 1 carrot/s -large (about 140g) grated
  • 70 g currants (½ cup) or sultanas or raisins
  • 115 g wholemeal spelt flour (1 cup)
  • 70 g mixed seeds (½ cup) ground. I grind sunflower, sesame, linseeds and pumpkin seeds but any combo will work. Can also use a nut meal, but no longer nut-free.
  • 60 g coconut sugar or rapadura (¼ cup)
  • 1 tsp bicarbonate of soda (please measure carefully)
  • 1 tsp baking powder
  • 1-2 tsp ground spices (whatever you like eg; cinnamon, cardamom, ginger, mixed spice)
  • 120 g butter (½ cup) melted (or macadamia oil)
  • 3 free-range or organic egg/s
  • 1 orange/s - zest (take care not to include the white pith which can be bitter)

Instructions

  • Preheat your oven to 150℃/300°F (fan forced). Line a small 20 x 30cm tin with greaseproof paper.
  • In a mixing bowl mix the carrot, dried fruit, and all dry ingredients.
  • In a small bowl or jug beat the eggs, butter or oil and zest together.
  • Add to the dry ingredients and mix until just combined.
  • Pour into the tin and bake for 20 - 25 minutes or until firm to touch in the middle.

Thermomix method

  • Grind your seeds, 30 sec, speed 8. Set aside. If you are grinding your own gluten or grain-free flour do this now also.
  • Weigh and grate your chopped carrot, 5 seconds, speed 5. Set aside.
  • Melt the butter, 1 minute, 80 degrees, speed 4.
  • Add the eggs and zest and mix 30 seconds, speed 5.
  • Add the carrot and dried fruit and mix, 30 seconds, reverse speed 3.
  • Add the flour, seeds, sugar, spices, bicarb and baking soda. Mix 5-10 seconds until just combined (scraping the sides), speed 4. Don't over-mix as it will become tough.

Time saving tip

  • I use a lot of ground seeds in my baking. One, because my lunchbox treats need to be nut free and secondly because seeds are very nutritious. For example, pepitas are a rich source of zinc, a mineral that often assists fussy eaters. So instead of supplementing to improve their desire and palate for food, include pepitas where you can. My kids aren't a fan of their flavour so I grind them. If you plan to use them this way, you can grind a small batch of one or a mixture of seeds to keep in the fridge in an airtight glass container ( a jar is good).

Cakes gone 'green' (or flecked green)

  • You may have noticed that your seed containing cakes or cookies turn or fleck 'green'.
    I can explain...Sunflower seeds contain chlorogenic acid which reacts with the baking powder and bicarb when it's heated and turns various shades of green when cooled.
    To reduce the ‘shrek-look’ you can reduce the baking powder or bicarb (by about a third) or add 2 tsp lemon juice or vinegar to the wet ingredients. But remember - even if they do turn green, they are completely safe to eat. You might even like to use this as a way to turn cakes green on purpose?

Store

  • In an airtight container or it can be frozen in an airtight container or bag.

Notes

Make it nutty

If you want to add half a cup of walnut halves or pecans to this cake, feel free though obviously it wouldn't be nut-free or suitable for school lunches.

Dairy-free

Replace the butter with macadamia oil, though now not nut free.

Gluten-free

Replace the spelt with half rice, half buckwheat flour (or another GF flour).

Grain-free

Replace the spelt flour with 100 gram (1 cup) almond meal (now not nut-free).

Don't want to grind the seeds

Replace with almond or hazelnut meal or LSA, though now not nut free.

Low-fructose

Replace the rapadura with 80 -100gram brown rice syrup. Replace the dried fruit with coconut.

Chocolate version

Omit the dried fruit and zest and add 30 gram of cacao powder at stage 6 of the method.

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Do you like this recipe? Let me know, or post a question in the comments below or rate the recipe.