BETTER-FORYOU CARROT CAKE

SERVES 10. PREP 8 HRS 45 MINS. COOK 45 MINS

INGREDIENTS

• 260g (1 cup) low-fat Greek yoghurt

• 65g (⅓ cup) raisins

• 2 tbsp orange juice

• 175g white spelt flour

• 80g (½ cup) quinoa flour

• 2 tsp ground cinnamon

• 1½ tsp baking powder

• ¾ tsp ground nutmeg

• ½ tsp bicarbonate of soda

• 180g (1½ cups) coarsely grated carrot

• 125ml (½ cup) rice malt syrup

• 2 eggs, lightly whisked

• 60ml (¼ cup) coconut oil, melted

• 60ml (¼ cup) buttermilk

• ¼-½ tsp orange rind, finely grated, plus extra zest, to serve

• 1 tbsp rice malt syrup, extra

• Pepitas, to serve

METHOD

1 For the frosting, place a fine sieve over a bowl. Line sieve with 2 layers of muslin. Place yoghurt in centre. Enclose. Twist to secure. Place in fridge for 8 hours or overnight to drain.

2 Preheat oven to 180C/160C fan forced. Grease base and side of a 20cm (base measurement) springform cake pan and line with baking paper. Combine raisins and juice in a bowl. Set aside to develop the flavours.

3 Sift flours, cinnamon, baking powder, nutmeg and bicarb into a bowl. Make a well in centre. In another bowl, combine carrot, rice malt syrup, eggs, oil, buttermilk and raisin mixture. Pour into well. Stir to combine. Spoon into pan. Smooth surface. Bake for 45 minutes or until a skewer comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack. 4 Transfer yoghurt to a bowl. Stir in orange rind and extra rice malt syrup. Spread over cooled cake. Sprinkle with pepitas and orange zest.