In his book, Healthy Parents, Healthy Kids, leading expert Dr Nick Fuller has outlined six principles that will allow you to create a research-based lifestyle plan for the whole family. By following them you will be able to help even the fussiest child establish a healthy relationship with food, exercise and sleep, ensuring they have a natural optimum body weight throughout their life, are full of energy and flourish.

With over 100 recipes at the back of the book, you’ll never be at a loss for meal ideas, and as you reconnect with delicious, healthy food, you’ll find your body’s set point is gradually reprogrammed and that you lose excess weight without the need for dieting.

Here’s a fabulous recipe for a healthier carrot cake. We road-tested this in the Good Reading kitchen and can attest to its yumm-iness!

Read a book review of Healthy Parents, Healthy Kids

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Healthier Carrot Cake

A better-for-you version of a classic favourite! This cake is perfect to take for a group gathering and share with family and friends. You can decorate the top of the cake with berries, nuts or whatever you can think of. This cake can also be sliced into portions and frozen if desired, but it is most delicious when enjoyed fresh.

Serves 16

Prep Time: 15 minutes

Cooking Time: 1 hour 15 minutes

1 spiced tea bag (such as chai tea)

1 cup (160 g) sultanas

500 g carrots (about 5), grated

3 eggs, lightly beaten

¼ cup (60 ml) olive oil

¼ cup (90 g) honey

1 teaspoon vanilla extract

2 cups (240 g) ground almonds

1 cup (160 g) wholemeal self-raising flour

2 teaspoons baking powder 1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup (280 g) plain or vanilla Greek yoghurt, to serve

1. Preheat the oven to 170°C (fan-forced). Lightly grease a 20-22 cm springform cake tin and line the base with baking Stand the tin on a baking tray.
2. Boil the kettle and place the tea bag into a heatproof bowl or jug,
   Add about 1½ cups boiling water and allow to steep for 3-4 minutes. Remove the tea bag. Add the sultanas to the tea and set aside to soak for 5–10 minutes, until soft. Drain well.

3. Place the carrot into a large mixing bowl and add the soaked sultanas, eggs, olive oil, honey, vanilla, ground almonds, flour, baking powder and spices. Fold together gently until evenly combined. Transfer the batter to the prepared tin and smooth the surface.

4. Bake for 1 hour to 1 hour 15 The cake is ready when the edges are golden, and the middle is firm to the touch. Set aside to cool in the tin.
5. Remove the cake from the tin and place on a serving Spoon the yoghurt on top of the cake and spread out to cover. Cut into wedges and serve immediately.

Note: If the cake won’t all be eaten in one sitting, you could serve the yoghurt on the side