Carrot and Courgette Cake
A moist, satisfying and nutty cake that's excellent served warm, and not even that bad for you. It's the perfect accompanyment to an afternoon cup of tea or to fill that 3pm hole instead of reaching for the chocolate or biscuits. Keep your blood sugar in check! Unfortunately, even though it's got fruit and veg in it, it only works out as a about 16g per slice, which is 1/5 of a veg portion only...
Equipment
- Loaf tin
Ingredients
- 20 g coconut oil
- 1/2 tsp vanilla extract
- 1 egg
- 1 tbsp maple syrup
- 50 g ground almonds
- 80 g wholemeal self raising flour
- 1/2 tsp ground cinnamon
- 1/2 medium carrot (about 35g once peeled and grated)
- 3/4 apple (about 75g once peeled, cored and grated)
- 1/3 courgette (about 50g, grated)
- 25 ml plant milk (or cow)
Instructions
- Preheat the oven to 200C (180C fan).
- Whisk up the oil (melt it for a few seconds in the microwave if it's hard), vanilla, egg and syrup until smooth.
- Stir in the rest of the ingredients.
- Pour into a loaf tin greased or lined with a silicone liner or baking parchment and spread evenly.
- Bake for 40 minutes or until a knife inserted in the middle comes out clean.
- Leave to cool before storing in an airtight container in the fridge for up to 5 days.
Notes
Prep Tips:
Best eaten warm!
The portion seems pretty small, but it's really filling because of the nuts.
Health Tips:
Maple syrup is rich in many minerals, and contains vitamins and anti-oxidants, it also has a medium rather than high GL rating. So it is a far superior addition to refined sugars.
Eco Tips:
Use organic carrots so that you can eat the skin - not only does this make prep easier, it also results in less food waste. Unfortunately, these are usually packed in bags, but they are recyclable with other plastic bags and the benefit to the environment of organic farming is huge. If you can get your carrots at the farmers market or in a veg box, then you can ditch the bag too!
NUTRITION: Amount and (% RDA)
Calories: 97kcal (5%)Carbohydrates: 11g (4%)Protein: 3g (6%)Fat: 5g (8%)Saturated Fat: 2g (13%)Trans Fat: 1gCholesterol: 16mg (5%)Sodium: 12mg (1%)Potassium: 89mg (3%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 574IU (11%)Vitamin B1: 1mg (67%)Vitamin B2: 1mg (59%)Vitamin B3: 1mg (5%)Vitamin B5: 1mg (10%)Vitamin B6: 1mg (50%)Vitamin B12: 1µg (17%)Vitamin C: 2mg (2%)Vitamin D: 1µg (7%)Vitamin E: 1mg (7%)Vitamin K: 1µg (1%)Calcium: 29mg (3%)Copper: 1mg (50%)Folate: 10µg (3%)Iron: 1mg (6%)Manganese: 1mg (50%)Magnesium: 14mg (4%)Phosphorus: 42mg (4%)Selenium: 6µg (9%)Zinc: 1mg (7%)
Tried this recipe?Let us know how it was!