carrot bundt cake

A classic cake in a much healthier version! If you’re reading this, I know it is because you pay attention to the nutritional quality of your food. You want every bite to nourish you and I get it, I really do. I have a sweet tooth, no doubt about it, but I absolutely love when the cakes and treats we make, can still be nourishing for both body and taste buds. This version of the classic carrot bundt cake is made with grahame flour as the only flour to increase fiber content, with rapeseed oil as fats and with honey instead of refined sugar. The recipe is simple, the batter will come together in no time, whipping it together with a fork.

Ingredients for a 1,4 liter baking mould

300 g carrots, roughly grated

2 eggs

100 ml rapeseed oil

100 ml liquid honey

200 g grahame flour

2 tsp baking powder

1,5 tsp ground cinnamon

50 g raisins

50 g hazelnuts, roughly chopped

Directions

Mix the grated carrots with eggs, oil and honey in a bowl and stir using a fork. Mix the rest of the ingredients in an other bowl and add it to the wet mixture. Stir again with the fork until the batter is fully combined.

Pour the batter into a well greased baking mould and bake the cake at 180 degrees Celsius for approx. 45 minutes until a toothpick inserted into the centre of the cake comes out clean.