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Zucchini And Carrot Cake With Lemon Vanilla Cream Cheese Icing

Brought to you by Anthia Koullouros

Delightful, delicious, delicate, satisfying and wholesome made with real food ingredients – this could possibly be one of my favourite cakes. You can eat this for breakfast or as a snack on the run – it’s a complete meal! Choosing organic ingredients, reduces your chemical load which makes this cake an even healthier.

This recipe is from My Book – I Am Food – Eating Your Way To Health By Anthia Koullouros

 

Organic Ingredients

4 eggs, separated

150 g raw honey

finely grated zest of 1 small lemon (reserve the juice for the icing)

150 g almond meal or ground activated almonds

1 carrot, grated

1 small zucchini (courgette), grated

1/2 teaspoon natural salt

fresh fruit, to serve (optional)

 

Lemon vanilla cream-cheese icing ingredients:

juice of 1 small lemon

½ teaspoon Vanilla Bean Powder

1 cup (200 g) fresh curd  or store-bought Quark or ricotta cheese

1 tablespoon raw honey

 

Method:

Preheat the oven to 200°C (fan-forced). Line a 20 cm springform cake tin with baking paper and oil well with coconut oil.

In a bowl beat the egg whites until stiff peaks form.

Place the egg yolks in a second bowl, add the honey and beat until creamy. Add the lemon zest, almond meal or ground almonds, carrot, zucchini and salt and blend until combined. Gently fold in the egg white, then pour into the prepared cake tin.

Reduce the oven temperature to 180°C and bake for 1 hour or until a skewer inserted in the centre comes out clean. Place the tin on a wire rack to cool completely.

To make the icing, mix together all the ingredients in a bowl.

Spread the icing over the cooled cake and serve as is, or with fresh fruit. The cake will keep in an airtight container in the fridge for up to 4 days.

Variation: Double the quantities for the cake batter and make 2 cakes, sandwiched together with icing, for a decadent but healthy feast! This is what we did in the photo, but of course it’s just as delicious as a single iced cake.

ABOUT THE AUTHOR – Anthia Koullouros

My name is Anthia Koullouros, the founder & creator of this new chapter of organic Botanical Teas, Tisanes & Naturopathic Remedies.

An offering steeped in over 25 years of clinical naturopathic & herbal medicine, created to holistically nourish you on your healing journey to wholeness. Small bespoke batches, hand made in Australia from exquisite organic ingredients, with minimal waste in mind & deliciously good for you & our earth!
It’s also the home of my Naturopathic Clinic, Apothecary & Tea Store in Paddington, NSW Australia.

Apothecary originates from the ancient Greek word Apothēca, [ἀποθήκη], a dispensary of botanical remedies. It was the place where women could be healers.

My mission, as always has been to serve, support & inspire you – to take care of your health; to fall in love with nature, natural wisdom, & natural medicine; to take care of our earth & humanity; & live mindfully with a joyful heart.

 

Facebook: https://www.facebook.com/apotheca.by.anthia/

Instagram: https://www.instagram.com/apotheca.by.anthia/?hl=en

Email: hello@apothecabyanthia.com

Website: https://apothecabyanthia.com/

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