Professor Tim Spector's carrot cake with surprising health benefits and great taste
The health expert, who often appears on ITV's Lorraine, has said that the cake not only tastes good but packs a whole bunch of health benefits.
Professor Tim Spector has shared a "delicious cake" that not only tastes really good and looks incredible, but it also has a whole host of "real health benefits". Asking the question many do, he says "how do scientists eat cake?". And it seems that the answer is all in his favourite choice of cake.
The Food For Life author says that one sweet treat he has always loved is carrot cake - and there's an easy way to enjoy it whilst remaining healthy. He explains: "Carrot cake has long been my favourite and with 200g of carrot in this recipe, it’s basically a salad. Joking aside, I was amazed at how delicious this carrot cake is, while providing 5g of fibre, 8 different plant points and all coming together in one bowl with minimal fuss."
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In addition to the cake's benefits, the frosting, which is greek-yogurt based - can help to slow the absorption of the sugar in the cake into your bloodstream. You can find the recipe 'Carrot Cake with Tahini Orange Frosting' in the Food For Life book here. For those keen for a chocolate treat, one of our reporters made Tim Spector's 'superfood' chocolate mousse. You can read the full recipe here.
Commenting on the post, one said: "Finally, a sustainable way to eat and live that makes it taste good to feel good. This is genuinely the true science of nutrition and the art of living."
Another added: "The book is amazing!" with a third commenting: "My grandma made that during the war. Sweetness of carrots made up for very little sugar available."
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The nutritional scientist also noted that he used to skip breakfast but now can't saying it was a big mistake. Speaking on the Doctor’s Kitchen podcast the Zoe app founder recalled: “So a lot of the time, you know, I would either skip breakfast or have it late on. I’m working at home, so I would probably have breakfast or brunch after 11.” The professor of genetic epidemiology at King’s College London said: “My go-to breakfast is to change to full-fat yoghurt 5050 with milk kefir and whichever berries I’ve got or fruit I’ve got in the fridge.
“If I haven’t, I get some frozen Berries out of the freezer and a nut and seed mix. I’ve got a really nice nut granola in the recipe book that I’m now using. I do big batches of that, and I absolutely love it. Or if I’m somewhere else, I will take my Zoe Daily 30 Sprinkle that on as well. So making sure that breakfast, although it’s quite nice to skip it or delay it, is a really good opportunity to put those good things into your diet when you’re really in control.”
