Sugar-free carrot cake

Sugar-free carrot cake could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. For 90 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 491 calories, 7g of protein, and 37g of fat each. If you have pecans, rapeseed oil, self-raising flour, and a few other ingredients on hand, you can make it. It will be a hit at your Easter event. 72 people were impressed by this recipe. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. With a spoonacular score of 65%, this dish is good. Similar recipes include Healthy Carrot Cake Milkshake (gluten free, sugar free, low fat), Sugar Free, Fat Free Vegan Carrot Cake, and Healthy Buckwheat Carrot Cake (sugar-free, low-fat, high-fiber, gluten-free, vegan).

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Preheat the oven to 180C/ 160C fan/ Gas mark

2. 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.

3. 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.

4. 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.

Nutrition Information:

covered percent of daily need