DRIZZLE
pinch salt
1 tsp vanilla essence
250g low-fat cream cheese
zest of 1 lemon
120g maple syrup
pomegranate rubies, to serve
HOW TO DO IT
1 Preheat the oven to 180 ̊C. Grease
and line a 23cm-square baking tin with
baking paper. Set aside until needed.
2 For the carrot cake, place the eggs,
yoghurt, canola oil, erythritol, soya/
dairy milk and 1 tbsp vanilla essence in
a bowl. Whisk until well combined. Set
aside until needed.
3 In a separate bowl, mix the coconut
and almond flours, psyllium husk
powder, ground cinnamon, baking
powder, bicarbonate of soda, ½ tsp
salt, lemon zest and roughly chopped
pecan nuts together until combined.
Pour the egg mixture into the dry
ingredients and mix until a thick batter
forms. Fold in the grated carrots.
4 Pour the batter into the prepared
baking tin and bake in the preheated
oven until a skewer inserted into the
centre of the cake comes out clean,
about 30 – 40 minutes. Remove from
oven and set aside to cool in the tin.
5 For the drizzle, place the pinch of
salt and 1 tsp vanilla essence, along
with the remaining ingredients, in a
medium bowl. Mix until well combined
and smooth.
6 Serve slices of the cake topped with
a generous amount of the drizzle.
Garnish each slice with a small handful
of pomegranate rubies.FOODANDHOME.CO.ZA APRIL 2019 101