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Add a photoA healthier version - that still tastes like carrot cake :-)
The 'frosting' is cream cheese so is also a healthier option than the standard frosting you get with carrot cake, but feel free to omit if you want to make this even healthier!
This recipe is for a 7 x 12.5" traybake and cuts into 27 small bars.
Ingredientes
- 200g carrot, grated
- 1 banana, mashed
- 1 egg, lightly beaten
- 100ml orange juice concentrate
- 75ml rice bran oil
- 1 tsp vanilla essence
- 300g plain flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 1 tsp cinnamon
- Pinch of nutmeg
- 50g pumpkin seeds
- 50g dried mixed fruit
- 200g cream cheese, slightly softened
- Zest of 1 large orange
Direcciones
- Preheat the oven to 180 degrees C. Mix the carrot, banana and egg in a bowl. Pour in the orange juice, oil and vanilla stirring in well. Set aside.
- In a large mixing bowl, sift in the flour, baking powder, soda, cinnamon and nutmeg. Fold in the pumpkin seeds and fruit.
- Pour in the wet mixture and fold until everything is just mixed.
- Transfer to a traybake, evening out the top with a knife. Bake for 30-35 minutes until you can pull a toothpick out clean. Allow to cool.
- Beat the cream cheese with the orange zest and spread evenly over the cooled cake. Chill for at least an hour or so before cutting into slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 27 servings | |
| Calories 115 | |
| Calories from Fat 56 | 49% |
| Total Fat 6.35g | 8% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 218mg | 9% |
| Potassium 102mg | 3% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.85g | 2% |
| Protein 2.56g | 4% |
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