A healthy carrot cake recipe? It can be done!

Sometimes only a slice of cake will hit the spot (ideally accompanied with a mug of tea). And we’re happy to report we’ve found a bake that’s not only deliciously indulgent but also packed with health-boosting plants. Win win!

It’s the creation of Professor Tim Spector, the founder of the Zoe personalised diet plan and now author of The Food For Life Cookbook, £14. The book is packed with healthy dishes and snacks plus achievable advice for fine-tuning your diet (it was Spector who popularised ‘eating 30 different plants each week’ tip). We highly recommend the broccoli and walnut orecchiette pasta recipe if you’re after a speedy supper or the aubergine traybake that contains a whopping 15 plant ingredents but is a cinch to whip up.

But right now it’s cake time!  Apron and oven both on? Let’s go.

Tim Spector’s Carrot Cake with Tahini Orange Frosting

“For moments when your cup of tea needs a slice of cake, this one really packs in the plants (it contains 8), and the Greek yoghurt ‘frosting’ adds a lovely tartness – just be mindful it won’t set like usual frosting. The added benefit of the yoghurt is that the protein and fat will help slow the absorption of sugar into your bloodstream from the cake.”

Ingredients

Serves 8-10, preparation time 15 mins, cook time 50 mins

– 85ml extra virgin olive oil

– 100ml kefir

– 3 eggs

– 4 tbsp honey

– 85g soft light brown sugar

– 285g ground almonds

– 2 tbsp ground cinnamon

– 4 tbsp pumpkin seeds

– 50g walnuts, roughly chopped

– 2 tsp baking powder

– 1 tsp bicarbonate of soda

– Pinch of salt

– 200g carrots, grated

For the topping:

– 185g Greek yoghurt 2 tbsp tahini

– 1 tsp vanilla extract 1 tsp honey

– Zest of 1⁄2 orange

– 2 tbsp pumpkin seeds

– Walnuts

– Fresh berries

Method:
1. Preheat the oven to 180°C/160°C fan/350°F/gas 4, and grease and line a 20cm round springform cake tin.

2. Put the olive oil, kefir, eggs, honey and sugar in a bowl and mix to combine. Add the ground almonds, cinnamon, pumpkin seeds, walnuts, baking powder, bicarbonate of soda and salt and mix everything until thoroughly combined.

3. Fold in the carrots and then transfer the mixture to the lined tin. Flatten with a spatula and bake for 45-50 minutes, or until a metal skewer inserted in the middle comes out clean. Allow to cool completely before removing from the tin.

4. Meanwhile, make the topping: mix the Greek yoghurt, tahini, vanilla extract, honey and orange zest in a bowl – it will thicken slightly. Spread all over the cooled cake and finish with the pumpkin seeds.

The Food For Life Cookbook (Jonathan Cape, £14) by Tim Spector with Zoe is out now

All photography by Issy Croker