Step 1 Preheat oven to 180°C. Line base and sides of a 22cm springform cake tin and set aside.
Step 2 Sift flours and bi-carb soda into a large bowl, returning husks to bowl. Add brown sugar and chia seeds and mix well. Add cinnamon, nutmeg and carrot; stir to combine.
Step 3 In a separate bowl, combine oil and eggs. Add to dry ingredients and mix until well combined.
Step 4 Spoon batter into tin and bake for 40 minutes, or until an inserted skewer comes out clean. Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely.
Step 5 To make icing, beat cream cheese until soft and creamy. Add icing sugar and zest and mix well. (refrigerate for 1/2 hour to thicken slightly, if necessary). Spread icing over cooled cake and garnish with chopped walnuts.
What we did
- Swapped regular flours for wholemeal flours
- Added chia seeds for extra nutrition
- Reduced the amount of sugar
- Used extra light cream cheese instead of regular
- Reduced the amount of walnuts
HFG version (per serve)
Total fat 10.6g
Sat fat 1.8g
Traditional version (per serve)
Total fat 33.3g
Sat fat 5.6g