A healthy, low GI recipe for the Best Carrot Cake


400g, carrots, peeled and roughly chopped
zest of 1 orange
⅓ cup brown sugar
125ml (1/2 cup) honey
½ cup vegetable or coconut oil
¼ cup buttermilk
2 eggs
125ml (1/2 cup) FutureLife Smart Oats
½ cup all-purpose cake flour
60ml (1/4 cup) wholemeal flour
¼ cup almond meal (finely ground almonds)
pinch of salt
2 teaspoons cinnamon
1 teaspoon mixed spice
5ml (1 teaspoon) baking powder
1 teaspoon bicarbonate of soda
1 cup walnuts, roughly chopped

Orange syrup:
zest and juice of 1 large orange
2 tablespoons honey
1½ cups thick, Greek yoghurt, to finish
fresh thyme (optional)

How to
Preheat the oven to 160º C.

Grease and line a 22cm round cake tin with baking paper.

Place the carrots in a large processor and blitz until fine.

Add the orange zest, sugar, honey, oil, buttermilk and eggs to the carrots and blend until well combined.

Sift together all the dry ingredients, except the walnuts and add to the carrot mixture.

Blitz briefly until the flour is incorporated.

Fold through the walnuts.

Transfer the batter to the baking tin and bake for 55-60 minutes. Check for doneness before removing from the oven.

Allow to cool in the tin for 15 minutes before turning out onto a wire rack.

To make the orange syrup, place the zest, juice and honey in a saucepan. Boil hard until reduced and sticky.

Place the cooled cake on a cake stand and spread the yoghurt generously over the top.

Drizzle with orange syrup and scatter with sprigs of fresh thyme.

Serve immediately.


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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email diannebibby@gmail.com.