Healthy ABC Cake with Lemon Ricotta Icing

I adore banana bread and carrot cake, but I wanted to make something a little different to use up some old vegetables. So here’s my version of an ABC (apple, banana, carrot) cake instead! Packed full of fruit and veggies and with no added refined sugar, this can be a rather nifty way to contribute to your 7 serves a day!

Ingredients 

ABC Cake

  • 2 large carrots
  • 1 large apple
  • 1 large banana
  • 3/4 cup flaxmeal
  • 3/4 cup almond meal
  • 1 cup almond milk
  • 2 eggs
  • 1/2 tsp baking powder
  • 2 tbsp olive oil Nuttalex

Lemon Maple Icing

  • 1/4 cup plain Greek yogurt
  • 1/4 cup ricotta cheese
  • 1/4 cup desiccated coconut
  • 1/4 cup maple syrup
  • 1 tsp lemon zest

Method 

  1. Preheat the oven to 200*C.
  2. Grate the carrot and apple. Set aside.
  3. Place the banana, milk, eggs and Nuttalex in a bowl and mush until combined (the banana can stay in chunks).
  4. Add the carrot, apple, almond meal, flaxseed meal and baking soda to the wet mixture and mix until well combined.
  5. Place the mixture into muffin tins (or a 20cm cake tin) and press flat. Bake until golden and firm to touch (~30 minutes). Allow to cool before icing.
  6.  To make the icing, mix the yogurt, ricotta, maple syrup and lemon zest in a bowl (mix slowly to avoid lumps), the stir in the coconut. Spread on top of the cake / muffins and allow to set in the fridge before serving. I topped mine with honey roasted macadamia nuts for a little extra crunch!

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