Sugar Free Carrot Cake (diabetic friendly & delicious!)

Method

• step 1

  Preheat Oven to 180deg C. 1.Finely grate fresh carrots equal to 3 cups - place in large mixing bowl. Sprinkle with half the Advantage sweetener ,plus 1 teaspoon bicarbonate of Soda and mix together.

• step 2

  Using a mechanical whisk on highest speed, whip the eggs until light and very fluffy.

• step 3

  Slowly, drizzle the oil into the fluffy eggs, whisk on slowest setting.

• step 4

  Mix together and sift the dry ingredients (flour, baking powder and half of the Advantage sweetener, salt & cinnamon).

• step 5

  Slowly, add the dry ingredients to the fluffy egg mixture. Stir until fully blended or mix gently but quickly on lowest mixer speed.

• step 6

  Fold the grated carrot mixture in divided portions into the cake mixture and finally add the broken up nut pieces.

• step 7

  Pour into a pre-buttered baking tin - either a load tin, square or round tin

• step 8

  Place in oven at 180*C for approximately 40 minutes.

• step 9

  Test cake readiness with a clean probe then remove from oven to cool in a draft-free area. Leave in tin until cool.

• step 10

  Remove from tin and apply prepared topping like conventional 'icing' - optional decoration with whole walnuts.

• step 11

  Keep in cool, dry area until ready to serve.