Carrot cake

Carrot cake

By
From
Sugar Free
Serves
6-8
Cooking time
60 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
150g sunflower oil, plus extra for oiling
175g plain flour, plus extra for dusting
175g wholemeal flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
A pinch fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
50g walnuts, chopped
70g sultanas
150g bananas, mashed
3 large eggs, lightly beaten
150g pineapple, chopped
200g carrots, grated

For the icing

Quantity Ingredient
100g unsalted butter, softened
150g cream cheese
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
90-135g Apple sauce, unsweetened, according to taste

Method

  1. Preheat the oven to 180°C and oil and flour a 22cm spring-form cake tin. In a mixing bowl, combine the flours, baking powder, bicarbonate of soda, salt, spices, walnuts and sultanas. In a jug, combine the bananas, oil and eggs. Pour the wet ingredients into the flour mixture and stir until just combined. Fold in the pineapple and carrots. Pour into the prepared tin and bake for 30–40 minutes until springy to touch. Meanwhile, beat together the butter, cream cheese, vanilla, cinnamon and apple sauce. Chill until needed. When the cake is completely cool, spread the icing over the top.
Tags:
sugar free
healthy
clean eating
good for you
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again