Sugar-free carrot cake

Name: Sugar-free carrot cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 100 grams pecan; 140 grams self-raising flour, sieved; 2 teaspoons ground cinnamon; 1 teaspoon bicarbonate of soda; 140 grams xylitol; 2 larges eggs (at room temperature); 140 milliliters rapeseed oil; 175 grams grated carrot; 100 grams sultana

Sugar-free carrot cake

Sugar-free carrot cake requires around 1 hour and 25 minutes from start to finish. This recipe makes 6 servings with 497 calories, 8g of protein, and 38g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up rapeseed oil, self-raising flour, bicarbonate of soda, and a few other things to make it today. It is a good option if you're following a dairy free diet. It is perfect for Easter.

Instructions

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

Equipment you will use

Oven

Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.

Ingredients you will need

Pecans

Equipment you will use

Cake Form

In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.

Ingredients you will need

Baking Soda

Pecan Pieces

Cinnamon

Xylitol

All Purpose Flour

Equipment you will use

Bowl

In a separate bowl or jug, beat the eggs and rapeseed oil together.

Ingredients you will need

Canola Oil

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Golden Raisins

Carrot

Pecans

All Purpose Flour

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.

Equipment you will use

Wire Rack

Skewers

Aluminum Foil

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.

Ingredients you will need

Agave

Equipment

Ingredients

Servings:

100grams

pecan 140grams

self-raising flour, sieved 2teaspoons

ground cinnamon 1teaspoon

bicarbonate of soda 140grams

xylitol 2larges

eggs (at room temperature)140milliliters

rapeseed oil 175grams

grated carrot 100grams

sultana

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Carrot Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.