Alert 1: Bad quality pictures!

Alert 2: Tasty, but sugary dessert!

Which makes it fit only for a cheat meal, because having a dessert like this every time you want it could really ruin your body shape, and you don’t want that.

It’s been many many years (10 is the least I can think of) since I ate carrot cake. While I have never been fond of carrots, except when I was a toddler and nearly lived off of grated carrots with sugar, I always loved carrot cakes, the way my mom used to make them for me. It might be a little different from the carrot cakes you have in your country, or it might be similar, I don’t know. But I am not offering the same recipe that my mom had, as I tweaked it a little to make it healthier. Although, with margarine, sugar (brown though) and crème IMG_1044fraiche still going in, it is not exactly the healthiest recipe, and unfortunately it is not as low in calories as I’d prefer, but it’s absolutely yummy! And still a little better than the original.

I think that in the past five years or so I recalled this cake two times max, and never had such a strong longing for it, until recently I looked at my daughter biting at her Carrot Cake Soft Oaty Bar and the memory flushed over me. I asked my mom for the recipe, she found it for me and it turned out to be so easy! But since my inspiration was coming from the oat bars for kids, I decided there was no place for a plain flour (and even whole wheat) in the recipe! It had to be made with oat flour. Now, oat flour is something not so easy to find here, so I made my own by processing traditional rolled oats in the blender. It was not as fine as real flour and probably much coarser than coarse flour, but it did the trick. So, the recipe itself follows next. Please note that I didn’t have the proper measuring cups, so my ‘cups’ were just a mug used for tea. I will soon get the measuring cups since we’re moving to another place and currently buying a lot of stuff for the new home.


For the cake:

  • 2 cups Oat Flour (about 2 1/2 cups of rolled oats, blended until the desired consistency)
  • 1/2 cup Brown Sugar (I used about 3/4c, which is less than in the original recipe, but was still too sweet for me, so I would suggest 1/2 cup)
  • 150 g Baking Margarine at room temperature
  • 2 Eggs
  • 1 cup finely grated Carrots
  • 3/4-1 tsp Baking Powder or Soda Bicarbonate
  • Cinnamon

For the cream:

  • 250 g Crème Fraiche or Sour Cream (Substitute for Yogurt if you don’t eat sour cream)
  • 100 g Brown Sugar


is easy 🙂

  1. Combine all the ingredients for the cake in a mixing bowl, mix well with a spoon, until the texture is even (no clumps of margarine).
  2. Pour into two non-stick spring forms and bake at 180 C for approx. 40 minutes. You can check the readiness with a cocktail stick.
  3. Once ready, take the forms out and let them cool on a cooling rack. When completely cooled, carefully open the form, making sure that the cake is not stuck to the sides.
  4. With a hand blender or a whisk mix together brown sugar and sour cream. Pour half of the cream on top of the first layer of the cake, cover it with a second layer and pour the rest on top. Refrigerate for a couple of hours.

Ideally, the cake should be refrigerated until the layers are soaked and moist from the cream. It will probably be moister, if you use yogurt instead of sour cream, since the latter tends to be creamier. I feel sorry now that I didn’t think of trying yogurt at the time.

I used a bit less than 1 cup of shredded carrot simply because I was tired grating it 🙂 But it’s 1 cup in the recipe
This is how the batter looks mid-process. It is not supposed to look like that in the end! Keep mixing it, until the texture is somewhat ‘smooth’. CCR-2

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