Keen to get that trim body whilst still enjoying the food that you like? Lauren Scott is a Personal Trainer and Polestar Pilates Instructor so health and fitness is her middle name. Try Lauren's own low sugar carrot cake recipe so you can literally have your cake and eat it.
Ingredients 150ml Sunflower oil 2 Eggs Zest of an Orange 200g grated carrot (about 2 medium carrots) 140g Soft light brown sugar 170g Wholemeal self raising flour 1Tsp bicarbonate of soda 1tsp Cinnamon 1 Tsp Ginger 1 Tsp mixed spice 75g Raisins (optional) 50g Walnuts or other nuts, chopped (optional)
Toppings Drizzle 100g Icing Sugar 2tbsp Orange Juice 1tsp Cinnamon
Frosting 200g Cream Cheese 85g Icing Sugar 50g Butter or Margarine
Method (Cake) -Grease a 2lb loaf tin and line the bottom of the tin with grease-proof paper. Set the oven to 180C/160C fan/Gas mark 4 -In a large bowl add the oil, eggs orange zest and sugar mix together with a fork. -Add the carrots, flour, spices, bicarbonate of soda, raisins and nuts. Fold all together with a wooden spoon until the flour has been incorporated. -Pour into the tin and bake for about 50 minutes until a skewer comes out clean from the centre. -Cool for 10 minutes in the tin and turn out onto a wired rack. -When completely cool, if desired add a topping.
To make the Drizzle -Add the orange juice to the icing sugar and mix well. -Mix in the cinnamon -Drizzle over the loaf
To make the Frosting -Beat the butter, add the cream cheese, icing sugar and cinnamon and beat until soft and fluffy - Do not over beat. -Spread over the loaf.
Recipe by Lauren Scott, Personal Trainer and Polestar Pilates Instructor.
Mind Matter Health.