I don’t think it’s actually possible to bake a ‘healthy cake’, not one that tastes good anyway. But as cakes go Nigella’s Venetian carrot cake is pretty healthy. Butter is replaced by olive oil and wheat flour by ground almonds. That makes this treat both dairy and gluten free.
Knowing all of this you would think the cake would be really quite boring , lacking in flavour and worryingly like the things they try and pass off as cakes at health food stores (which later turn out to taste like dust and have the texture of cardboard)
This cake is non of the above, in fact it is the most delicious carrot cake I have ever cooked. It is heavenly moist, even three or four days after being cooked, rich and indulgent. You needn’t serve anything with it, I love it plain, but it is also rather gorgeous with the sweetened mascapone cream.
I haven’t baked a whole cake for a while because with just me and the man we find it difficult to get through the lot before it goes past its best – and I hate to throw food away. But this kept for several days wrapped in cling-film in an airtight box and was taken wrapped up in foil to work for elevenses each day.
I would highly recommend you try this recipe. The link to the recipe of BBC Good Food is below:
I know you know I am a major Nigella fan, but I have to say if you haven’t got the book Nigella Kitchen it really is an amazing tomb of homely recipes. Don’t even get me started on how genius the rapid rostini is….