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
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.
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.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.