Carrot Cake with Speculoos Frosting

Carrot cake with a healthy twist, well actually a couple and to balance that out, a decadent frosting. If you are just here for the Lotus Biscuit Spread/Speculoos frosting, its at the bottom 😉 I won’t judge you!

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But before I get to the recipe, how cute is this tin I used!

The mixture here is enough for this heart shaped tin and 1 muffin case (always need a taste test) or 6 muffin cases. The tin was kindly sent to me by Tala, a British brand that has been producing high quality products for the kitchen since 1899. I like to support UK businesses and I have bought quite a few of their bits in the past, basics like baking beans and cool stuff like a flour sifter.

This is another of my desserts made especially for the two of us, but is easy to scale up if there are more of you. It happens to be the anniversary of our first date soon, so a heart shaped cake seemed appropriate. Mr Riverside is away for our actual anniversary so a Friday night treat before he went was in order!

We had some carrots in the fridge and some spelt flour I’d yet to try, so I had a go at experimenting to make a healthy-ish carrot cake, and it turned out superbly well.

If you’d like to have a go here is the recipe:

Total Time: 50 minutes

Number of servings: 2

See Detailed Nutrition Info on

Ingredients

  • 25g rolled oats
  • 1/4 cup boiling water (or enough to cover the oats)
  • 1 tbsp butter, cut into 4 pieces
  • 2 egg whites
  • 1 tbsp icing sugar
  • 30g spelt flour
  • pinch of salt
  • 1/2 tsp baking powder
  • 2 grated carrots
  • 1 tbsp chopped almonds

Method

  1. Preheat oven to 175C.
  2. Line your muffin tin, or if using the heart tin draw a heart on greaseproof using the tin as a guide then cut it out but 1cm wider than the line you have drawn. Cut down from the edge to the line, inwards at 2cm intervals so that it will adapt to the shape of the tin.
  3. In a medium bowl, cover the oats with boiling water and place the butter on top.
  4. After about five minutes, give it a stir, the butter should be melting. Leave for another 5 minutes to allow the oats to soak the water up.
  5. In a jug, whisk the eggs whites with the icing sugar until the mixture is fluffy. Add the egg mixture to the oat mixture and stir until combined.
  6. Sift in the flour, salt and baking powder and stir.
  7. Fold in the carrots and almonds.
  8. Spoon into your muffin tin or heart-shaped tin.
  9. Bake for 20 minutes, until it starts to turn golden and a skewer inserted into the centre comes out clean.
  10. If using the tin, allow to cool for 20 minutes then peel off the paper and move to a cooling rack to cool fully.

This cake is not at all sweet and is best eaten cool and preferably a day old! I made mine on Wednesday night for Friday’s pudding. As there is barely any sugar and only a small amount of butter – heavenly in my books, it deserves a decadent frosting….

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Total Time: 5 minutes

Number of servings: 2

See Detailed Nutrition Info on

Ingredients

  • 25g rolled oats
  • 1/4 cup boiling water (or enough to cover the oats)
  • 1 tbsp butter, cut into 4 pieces
  • 2 egg whites
  • 1 tbsp icing sugar
  • 30g spelt flour
  • pinch of salt
  • 1/2 tsp baking powder
  • 2 grated carrots
  • 1 tbsp chopped almonds

Method

  1. Preheat oven to 175C.
  2. Line your muffin tin, or if using the heart tin draw a heart on greaseproof using the tin as a guide then cut it out but 1cm wider than the line you have drawn. Cut down from the edge to the line, inwards at 2cm intervals so that it will adapt to the shape of the tin.
  3. In a medium bowl, cover the oats with boiling water and place the butter on top.
  4. After about five minutes, give it a stir, the butter should be melting. Leave for another 5 minutes to allow the oats to soak the water up.
  5. In a jug, whisk the eggs whites with the icing sugar until the mixture is fluffy. Add the egg mixture to the oat mixture and stir until combined.
  6. Sift in the flour, salt and baking powder and stir.
  7. Fold in the carrots and almonds.
  8. Spoon into your muffin tin or heart-shaped tin.
  9. Bake for 20 minutes, until it starts to turn golden and a skewer inserted into the centre comes out clean.
  10. If using the tin, allow to cool for 20 minutes then peel off the paper and move to a cooling rack to cool fully.

If you’ve not had speculoos, it’s okay. There are three steps you need to take:

  1. Buy it here now, but only if you are prepared to eat the first jar with your fingers while you unpack the shopping.
  2. Make this frosting and put it on anything and everything.
  3. Make my Speculoos Flapjacks then email me your suggestions for speculoos recipes you’d like me to do.

Have you tried any healthy twists on your favourite cakes?

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