Recipe: A 3-Step Carrot, Orange and Matcha Chai cake.

A healthy cake - these two words don't often go together. Free of refined sugars and gluten, this cake is high in fibre, low in carbs, contains fruit and veg and your whole family will love it.

This recipe came about from looking at what I had left in the fridge: an orange, 3 fading carrots and 4 eggs. Rather limiting until I started to play. Here's what I created and both my kids, aged 1 & 3, husband and neighbours loved it.

Enjoy! Feel free to post a pic of your creation or any tweaks you made to the recipe yourself. 

Recipe: Matcha Chai, Carrot and Orange Cake

3-4 small/medium-sized carrots quartered

1 orange quartered (peeled or not)

1/2 cup honey

1/2 cup coconut flour, sifted

50g melted butter (or coconut/macadamia nut oil)

4 eggs

1 tsp bicarb soda

1 tsp (heaped) Change Chai matcha chai (I tended to add 1.5 tsp for extra spice)

pinch of salt

Icing

2 cups desiccated coconut

80g coconut oil

4 tblsp honey

100g melted butter

 

Preheat the oven to 175 degrees Celsius. Grease and line a cake tin (20x20cm).

Grab your blender and throw in the carrots and orange and blitz them until really fine. Add your remaining ingredients and mix well. 

Spoon evenly into your cake tin.

Bake for 35-40mins until golden on top and an inserted skewer will come out cleanly.

Cool cake in the pan before gently turning it out onto a cooling rake.

To make your frosting, blitz the coconut, honey and oil in your blender/food processor until super combined. Mix in melted butter. 

Spread evenly over the cooled cake.

Now, take a pic. Call some friends. Make a cuppa (of Change Chai, of course) and ENJOY!




Alistair Schuback
Alistair Schuback

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