Healthy carrot cake with oats crumble

Kristína Močková

60 min.

Comments

Smooth and aromatic cake, perfect for rainy autumn days.

Shop ingredients

Organic Baking Powder – 150 g – phosphate-free cream of tartar powder for healthier baking

£2.49

1 Minute Oats – 500 g – Finnish wholemeal instant oats for creamy oatmeal ready in 1 minute

Organic Ceylon Cinnamon – 50 g (jar) – sweetly fragrant variety with mild pungency from organic farming, without unnecessary additives

Nutrition (1 serving) 1 slice of cake

151 kcal
16,5 g carbohydrates
7,5 g fats
4,3 g protein

Per 12 portions

Cake:

150 g carrots
2 eggs
75 g vanilla powdered sweetener
25 g cane sugar
65 g butter
140 g spelt flour
7 g baking powder
65 g milk
40 g oats

Crumble:

20 g butter
20 g cane sugar
35 g oats
cinnamon

Instructions

Grate the carrots and squeeze out any excessive water. In a bowl, whip the eggs with a sweetener and sugar, then gradually add the melted butter. Add in the flour with baking powder, milk and finally the grated carrot and oats.
Prepare the crumble by mixing butter, sugar, oats and a pinch of cinnamon.
Pour the batter into a tin lined with baking paper, top with the crumble and bake for 40 minutes at 160 degrees.
Enjoy!

Author

Kristína Močková

I love a healthy lifestyle and the creativity of photography. I enjoy being in the kitchen, at the gym, and also in the mountains. And all of that with a good cup of coffee.

Author

Kristína Močková

I love a healthy lifestyle and the creativity of photography. I enjoy being in the kitchen, at the gym, and also in the mountains. And all of that with a good cup of coffee.