28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)

Carrot Cake using Pumpkin Mash

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Dessert, Snack
Ingredients Method

Ingredients
  

  • 1/2 cup unsweetened almond milk or milk of your choice
  • 1 teaspoon apple cider vinegar
  • 1/3 cup thawed Birds Eye Pumpkin & Cauli Mash approx. 90g
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 1.25 cups wholemeal self-raising flour or gluten free alternative
  • 1/4 cup coconut sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt & pepper
  • 1 carrot grated
  • 1/4 cup walnuts roughly chopped
Ingredients for Icing
  • 1/4 cup cream cheese
  • 1/4 cup unflavoured coconut yoghurt
  • 1 tablespoon pure maple syrup

Method
 

  1. Preheat the oven to 180 °C on a fan forced setting and lightly grease a 15-20cm cake tin.
  2. Mix the almond milk and apple cider vinegar together and set aside to create a buttermilk.
  3. Add buttermilk, pumpkin mash, maple syrup, milk, butter and vanilla to a blender or food processor and blitz until smooth.
  4. Transfer into a large bowl and sift in the flour, coconut sugar, cinnamon, nutmeg and salt. Mix ingredients together until just combined, then fold in the grated carrot and nuts.
  5. Pour mixture into cake tin and bake for 25 minutes, or until a skewer comes out clean.
  6. Create the icing by whisking the cream cheese, coconut yoghurt and maple syrup together, until smooth.
  7. Allow the cake to cool slightly before icing.