Sugar Free Carrot Cake (diabetic friendly & delicious!)

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.

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

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

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

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

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

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

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

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

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

Keep in cool, dry area until ready to serve.