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12 servings
Ingredients
- 750 ml (3 cups) carrots, grated
- 375 ml (1 ½ cup) pumpkin purée (canned)
- 125 ml (1/2 cup) pineapple, cut into small dices
- 125 ml (1/2 cup) maple syrup
- 3 eggs
- 10 ml (2 teaspoons) pure vanilla extract
- 375 ml (1 ½ cup) whole wheat flour
- 250 ml (1 cup) all-purpose flour
- 10 ml (2 teaspoons) baking powder
- 10 ml (2 teaspoons) cinnamon
- 5 ml (1 teaspoon) baking soda
- 2.5 ml (1/2 teaspoon) nutmeg
Icing
- 125 ml (1/2 cup) 0 % fat plain yogurt
- 125 ml (1/2 cup) light cream cheese
- 125 ml (1/2 cup) icing sugar
Directions
- Preheat oven to 350 °F.
- In a bowl, mix together the carrots, pumpkin purée, pineapples, maple syrup, eggs, and vanilla extract.
- In another bowl, mix the two flours, baking powder, cinnamon, baking soda, and nutmeg. Incorporate the dry ingredients with the moist ingredients. Mix thoroughly with a spatula.
- Pour the mix in a cake mould.
- Cook in the center of the oven for about 45 – 60 min. Use a toothpick to check if the middle of the cake is dry.
- During that time, prepare the icing. Mix all the ingredients using an electric mixer. Set aside in the fridge.
- Once ready, let the cake cool down before putting the icing on it.
Bon appétit!
Nutritional values per serving : 219 calories | 38g carbs | 4g fat | 8g proteins | 4g fibers
Carrot and Pineapple Cake is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2014
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