Sugar-free carrot cake
This dairy-free and sugar-free carrot cake uses natural xylitol to sweeten it and is very simple to make
Difficulty and servings
CUTS INTO 6-8 slices
Preparation and cooking times
Prep 15 mins
Cook 1 hr - 1 hr 10 mins
- Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
- In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
- In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
- Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.
XYLITOL
Xylitol is a natural sweetener made from the bark of birch trees. It looks and tastes like sugar and can be used as a substitute in many recipes. It is low GI and therefore has less impact on blood sugar levels. It is available from large supermarkets and health food shops.
PER SERVING
404 kcalories, protein 4.8g, carbohydrate 40g, fat 28.2 g, saturated fat 2.4g, fibre 2.2g, sugar 10.5g, salt 0.5 g
Recipe from bbcgoodfood.com, January 2012.
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http://www.bbcgoodfood.com/recipes/1940676/
http://www.bbcgoodfood.com/recipes/1940676/
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Ingredients
- 100g pecans
- 140g self-raising flour , sieved
- 2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 140g xylitol (see tip below)
- 2 large eggs (at room temperature)
- 140ml rapeseed oil
- 175g grated carrots
- 100g sultanas
TO SERVE
- drizzle of agave syrup (optional)
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Search Good Food
A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month
120
ratings
Perfect with a reviving cuppa, this cake is a keeper and will happily sit in a tin for a week or so
73
ratings
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Difficulty and servings
CUTS INTO 6-8 slices
Preparation and cooking times
Prep 15 mins
Cook 1 hr - 1 hr 10 mins
Ingredients
- 100g pecans
- 140g self-raising flour , sieved
- 2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 140g xylitol (see tip below)
- 2 large eggs (at room temperature)
- 140ml rapeseed oil
- 175g grated carrots
- 100g sultanas
TO SERVE
- drizzle of agave syrup (optional)
PER SERVING
404 kcalories, protein 4.8g, carbohydrate 40g, fat 28.2 g, saturated fat 2.4g, fibre 2.2g, sugar 10.5g, salt 0.5 g
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19 February 2012
littlechef rated and commented on this recipe
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19 May 2012
Alan commented on this recipe
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