I tried Joe Wicks’ healthy carrot cake recipe from Feel Good Food book and it was so easy – Laura Nightingale

The nation’s favourite PE teacher and multi-million bestselling author, Joe Wicks has launched a new…

The nation’s favourite PE teacher and multi-million bestselling author, Joe Wicks has launched a new cook book called Feel Good Food. Hitting the shelves on Thursday (March 17) the recipes focus on nutritious ingredients that improve our sleep, increase concentration, reduce our stress-levels, and improve our general mental well-being.

Among his healthy recipe collection is a super scrumptious carrot cake. Studded with dates and walnuts, Life Writer Laura Nightingale gave it a go to see how it turned out.

Needless to say it was delicious. Not only was it easy to rustle up, the instructions were simple and it was a real family crowd-pleaser.

READ MORE: Super easy carrot cake baked oats in a mug recipe

Joe aka The Body Coach uses dates and honey to replace refined sugar, coconut oil instead of butter and wholemeal flour to make it extra nutritious. Packed with dried fruit, vegetables and nuts, you would never know how wholesome it is when eating a slice with a cup of tea.

Printed on page 288 of his recipe book, Joe described his date, walnut and carrot cake loaf as: “Oh my word, I love this recipe. I make it every few weeks and it’s always gone by the end of the day. The kids and Rosie help me eat it, of course. This is something you’ll want to make again and again.”

He added: “I’m so passionate about helping people eat well, live well and feel fantastic. I want to bring a bit of joy back into eating and home cooking, and for me now, and moving forward, my approach is about promoting good mental health too.”

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You’ll find the easy recipe for date, walnut and carrot cake loaf in Joe Wick’s new cook book

Carrot cake recipe by Joe Wicks (serves 10-12)

Ingredients

  • 200g pitted dates, chopped
  • 2 tbsp coconut oil
  • 125ml boiling water
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 80g runny honey
  • 3 eggs
  • 100g carrots, grated
  • 180g plain wholemeal flour
  • 100g walnuts, chopped
  • 1 tsp bicarbonate of soda

Method

  1. Pre-heat the oven to 200C/ 180C Fan and line a 900g/2lb loaf tin with baking paper.
  2. Put dates, oil and water in a small bowl and leave to soak for 10 minutes.
  3. Add vanilla, salt, honey and eggs to the date mixture and stir until combined.
  4. In a separate larger bowl, combine carrots, walnuts, flour, bicarbonate of soda and salt. Add the date mixture and combine.
  5. Pour the batter into a line loaf tin and bake for 50-60 minutes, covering with foil for the last 30 minutes to prevent the cake from browning too much.
  6. Cool in the tin for 10 minutes before resting on a wire rack to cool completely, then slice.

Laura’s top tips following Joe’s recipe

  1. If you want to make a smaller cake to feed around five people, half the ingredients. Although you will want to use two eggs and three extra tablespoons of flour. It will only need 20-25 minutes cooking time.
  2. Plain flour works if you can’t get hold of wholemeal flour.
  3. Maple or golden syrup works if you don’t have honey.
  4. Chopped almonds can be used instead of walnuts.
  5. Make sure your coconut oil is melted before using it.
  6. If you are making a smaller cake, 10 minutes cooling time will be fine before you slice it. Besides, it tastes extra delicious when warm.
  7. If you’ve got a few slices spare after a few days, simply toast it and spread with a little margarine.
  8. If you haven’t got a loaf tin, it will work in any shaped tin.