Sugar-free Spiced Carrot Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
- Ingredients
- ⅝ cup sunflower oil
- 2 eggs
- 7 ozs xylitol
- 6 cups grated carrots
- ½ cup chopped Pecan (optional)
- 1 ¾ cups self-rising flour
- 1 pinch salt
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp grated Nutmeg
- ½ tsp Mixed spice
- For the topping
- 1 cup cream cheese
- ¼ cup butter
- 1 tsp vanilla extract
- xylitol (to taste)
Preparation steps
1.
Heat the oven to 150°C (130° fan) 300°F gas 2. Grease a 13 x 23cm|5" x 9" loaf tin and line the base with non-stick baking paper.
2.
Whisk together the eggs oil, xylitol, grated carrots and nuts, if using, in a mixing bowl.
3.
Sift in the dry ingredients and stir until well combined.
4.
Pour into the tin, smooth the top and bake for about 1 hour 15 minutes, until until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
For the topping: beat together the cream cheese and butter until well combined. Beat in the vanilla and xylitol to taste and mix until smooth.
6.
Using a palette knife, spread the icing on top of the cake.
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