Sugar Free + Gluten Free Carrot Cake

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I am one of those people who HAS to have something sweet every day, so constantly on the look out for healthier but satisfying options. Bit of a first attempt so bear with me! But I just wanted to show you the recipe as it’s proving delicious enough to calm my cravings… 

I’m not massively going down the gluten-free route as I don’t have any problems with pasta and rice, though I have found bread can bloat me so, for years now, I’ve tended to stick to rye bread most of the time. I went for this recipe mainly because it’s sugar free, well, refined sugar free, which is what you want, especially round Easter time, when little hands are clamouring for chocolate and as many treats as they can get their hands on.

So Gus and I threw ourselves into a bit of baking, after hitting our local natural & organic food shop for some of the ingredients, namely the almond flour. I didn’t have exactly everything so made a few substitutions and omitted the the baking soda and didn’t compensate quite enough which is why I think the cake is a but heavier and denser than it should be…  I used ground almond flour for both the almond and walnut amounts. And I only had half the Natvia (stevia) sweetener required so compensated with 2 extra tablespoons of maple syrup and an extra teaspoon of vanilla essence which worked out just fine. I also only baked for about an hour as seemed ready, so not sure what that what all about! I didn’t do the frosting but you can find that here, from Sugar Free Kids, where I got the recipe from.. Extremely nice with a cup of milky coffee.

 

The Ingredients

  • Carrot – about 500g (I used 4 large)
  • Walnuts – 200g whole nuts (or 2 cups Walnut meal)
  • Almonds – 200g whole nuts (or 2 cups Almond meal)
  • Cinnamon – 2 teaspoons
  • Nutmeg – 1 teaspoon
  • Baking Powder – 1 teaspoon
  • Baking Soda – 2 teaspoons
  • Salt – A large pinch
  • Natvia – 1/2 cup
  • Butter – 120g chopped (Dairy Free can use Macadamia Oil)
  • Coconut Cream – 1/2 cup
  • Eggs – 4

How To

  • Preheat oven to 17oC non fan forced and line and grease your spring form cake pan (if you are making a half mix, use a loaf pan)
  • If you have Almond and Walnut meal, skip this step. If you have whole nuts, place them in your food processor and pulse until they are a fine flour, then set aside
  • Peel and top-and-tail your carrots (now about 450g), roughly chop then pulse in your food processor until small, fine pieces remain
  • Add all cake ingredients to your food processor and mix on medium until the batter is well combined
  • Pour into prepared cake tin and bake for about 1 hour 40 minutes, check with a toothpick, it should come out clean, you may need longer, perhaps cover loosely with foil if it is looking too brown on top

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