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Healthy carrot cake, low in sugar
Published 9 Mar 2017
Category : Low in salt
Type : Dessert
Difficulty : Beginner
Directions : 20 minutes
Cooking time : 30 minutes
Price range : Just right
Ingredients 9 Number of people
- 300g wholemeal flour
- 1 tsp baking powder
- 2 tsp mixed spice
- 3 eggs, beaten
- 1 banana, mashed
- 3 tbsp granulated sweetener
- 50ml rapeseed oil + 2 tsp to oil the tin
- 50g sultanas
- 400g carrots
For the topping:
- 250g fat-free quark (cream cheese)
- 1 tbsp granulated sweetener
- zest 1 orange
- 20g walnut pieces
Directions
1. Heat the oven to 180°C/gas 4 and lightly grease a 20cm x 25cm cm cake tin with the rapeseed oil.
2. In a bowl, mix the flour, baking powder and spice together.
3. In another bowl add egg and banana and beat well. Mix in the sweetener and oil.
4. Gradually fold the dry ingredients into the banana, egg and oil mixture, then fold in the sultanas and carrots.
5. Pile the mixture into cake tin and bake for 25-30 minutes then remove from the oven and allow to cool on a wire rack.
6. When the cake is cool, cover with the sweetened quark and top with orange zest and walnut pieces.
Notes/Tips
- Make sure the cake is completely cooled before topping otherwise the cream cheese will melt.
- Try cutting into small squares before you top it, then pipe a blob of sweetened cream cheese onto each square and sprinkle with orange zest and a piece of walnut.
- You could use cinnamon in place of mixed spice or try using different nuts such as hazelnuts or almonds.
Source: Diabetes UK
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