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Carrot cake with coconut cream

 

Carrot cake is a delicious dessert that can easily be transformed into a healthier version just by interchanging a few of its ingredients with more beneficial ones. You can follow a healthy diet whilst also enjoying a delicious sweet dessert! You simply need to eliminate the unhealthy ingredients, like refined sugar and flour, with healthier alternatives. The best part of all is that knowing that the dessert is a healthier version of the classic carrot cake, you’ll be able to enjoy it twice as much, knowing that you’re not doing your body any harm.

 

Carrot cake

Ingredients:

  • 12g Arrow root
  • 130g Corn flour
  • 85g Rice flour
  • 4g Bicarbonate soda
  • 10g Baking powder
  • 2g Salt
  • 2g Ginger zest
  • 5g Lemon zest
  • 3g Cinnamon powder
  • 250g Agave syrup
  • 100g Sunflower oil
  • 150g Rice cream
  • 300g Zest of carrot

Preparation:

  • Preheat the oven to 160o
  • Mix all ingredients in a bowl until a uniform mass is created.
  • Put the mass into the cake tin.
  • Put it into the oven and leave to bake for 30 minutes.

 

Coconut cream

Ingredients:

  • 800g Coconut milk
  • 200g Rice syrup
  • 15g Cinnamon sticks
  • 15g Orange zest
  • 1gr Turmeric
  • 8g Agar agar

Preparation:

  • Mix all ingredients in a pot and heat the mix till it boils.
  • Cover the pot and leave for 10 minutes to infuse.
  • Run through the strainer and set aside to cool down.
  • Blend till reach creamy and smooth texture.

 

Final touch:

You can either spread the coconut cream over the carrot cake or serve it as a side. The two textures and flavours blend exquisitely!

 

 

 

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