Sugar-free carrot cake

Sugar-free carrot cake

This dairy-free and sugar-free carrot cake uses natural xylitol to sweeten it and is very simple to make

Recipe uploaded by

member_thumb Caroline Hire

5 stars 2 ratings 5

Recipe by Caroline Hire

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Difficulty and servings

Easy

CUTS INTO 6-8 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr - 1 hr 10 mins

Freezable

Method

  1. 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.
  2. In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
  3. 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.
  4. 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.
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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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Latest comments and suggestions

  • Binder photo littlechef

    19 February 2012

    littlechef rated and commented on this recipe

    5 stars

    i have not made this dish yet but it looks scrummy as well as being healthy!!!

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  • Binder photo Alan

    19 May 2012

    Alan commented on this recipe

    This looks really nice and I want to bake it soon! I can't get hold of xylitol, but can get Tate & Lyle Fruit sugar, but you are supposed to reduce the amount by a 3rd. Can someone please advise as to how this will effect the cake bulk, or ways around it/other suggestions. Thanks

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  • Binder photo Amylee

    30 June 2012

    Amylee commented on this recipe

    Xylitol is VERY poisonous to dogs so please don't let your pooch eat even a crumb of this cake

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  • Binder photo ramblingrose

    15 July 2012

    ramblingrose commented on this recipe

    Dryer than I expected. Perhaps better with Agave syrup which I didn't have. I will try it again.

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  • Binder photo rosiehylda

    18 October 2012

    rosiehylda commented on this recipe

    I have just made this with fructose, takes sweet enough, used a third , think it needs less bicarbonate as that is the aftertaste I am getting. I baked it in a loaf tin. Tried Victoria sponge with fruit sugar, didn't put enough in so need loads of jam.....ah well keep experimenting.

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  • Binder photo ramblingrose

    04 December 2012

    ramblingrose commented on this recipe

    The drizzle of agave syrup made al the difference.

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  • Binder photo zelly111

    02 February 2013

    zelly111 commented on this recipe

    Diabetic concerns aside, what is the point of a sugar-free cake if it still has 404 cal and 28 g of fat per serving? Perhaps, it'd be better to use good old sugar and have half a serving instead.

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  • Binder photo shaz

    02 February 2013

    shaz commented on this recipe

    Couldn't agree more, what's the point in cutting sugar and then using white flour. Cake is meant to be a treat, so use white flour pure creamery butter and real sugar in a cake, then just eat a small slice.

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  • Binder photo Sarah

    22 March 2013

    Sarah rated and commented on this recipe

    5 stars

    I made this cake for the first time after reading all comments so I took everyones advice and put in a little less bicarbonate of soda cook the cake in a slightly large tin 20cm for 45- 50 mins left the baking parchment on the bottom of the cake over night also whisked the eggs and rapeseed oil together before starting anything else and the cake was fantastic I have now made 7 more cakes for family and friends great recipe

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Difficulty and servings

Easy

CUTS INTO 6-8 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr - 1 hr 10 mins

Freezable

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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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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