Goji Berry Carrot Cake Recipe For A Guilt-Free Treat
Eating healthy should never mean giving up cakes. This classic carrot cake gets an added health boost — with goji berry! The second-best part of this Goji Berry Carrot Cake is how healthy it is — goji berries lend this dessert the vitamin, mineral, and antioxidant content you look for in a healthy dessert, while also adding a decadent texture with carrot and a vegan cream cheese frosting! The best part? It’s fuss-free and easy to make! Cakes taste even better when they’re guilt-free, and this Goji Berry Carrot Cake is just as healthy as it is satisfying! With this recipe, we'd say — maybe diets aren’t so hard, after all… Who knew healthy desserts could get any better? If you're a fan of superfoods, check out this article on 8 superfoods that you should be eating to integrate into your favourite desserts and making them to make them diet-friendly! Now let's head into this recipe!


For the Carrot Cake
  250 g granulated sugar
  100 g vegetable oil
  3 large eggs
  400 g all-purpose flour
  2 tbsp cinnamon powder
  1 tbsp baking soda
  2 tsp pure vanilla extract
  ½ tsp kosher salt
  4 fresh carrots (skin peeled) medium sized
  200 g chopped walnuts
  100 g goji berries chopped (using Food processor)
For the Vegan Cream Cheese Frosting
  250 g vegan cream cheese
  100 g vegan butter softened
  200 g powdered sugar
  2 tsp pure vanilla extract
  2 tsp lemon juice



Preheat oven to 200°C.


Using the Kenwood Multipro Compact, process carrots, walnuts, and goji berries until they are reduced to fine crumbs.


In a large bowl, beat sugar, oil, and eggs with the Kenwood Handmix Lite for about 30 seconds until blended.


Add flour, cinnamon, baking soda, vanilla and salt, and beat for about 1 minute until well-combined.


Fold in carrots, nuts, and raisins.


Pour the batter into a well-greased and floured 8-inch round baking pan.


Bake at 180°C for 20-22 minutes or until a toothpick inserted into the center comes out with just a few crumbs.


Remove from oven and let cool for 10 minutes before removing from the pan. Let cool completely.


For the frosting, beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla and lemon juice, and beat for about 1 minute.


Using a spatula, spread the frosting onto cooled cake.