Low-sugar Dairy-free Carrot Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A soft, moist carrot cake that has the benefit of low-sugar and no dairy (when made without icing) . Great for a healthy birthday cake. I adapted it from a recipe I found online. Ingredients:
4 eggs |
300ml (1 1/4 cups) vegetable oil |
170g (3/4 cup) fruit sugar |
10ml (2 teaspoons) vanilla extract |
2 cups all-purpose wholeweat flour |
9g (2 teaspoons) baking soda |
9g (2 teaspoons) baking powder |
3g (1/2 teaspoon) salt |
9g (2 teaspoons) ground cinnamon |
1 whole grated nutmeg |
440g (4 cups) grated carrots |
4 squirts of angostura bitters (if you have it) |
115g (1/2 cup) margarine |
225g (8 ounces) cream cheese, softened |
350g (3 cups) confectioners' (icing) sugar |
5ml (1 teaspoon) vanilla extract |
Directions:
1. Preheat oven to 180 degrees C (350 degrees F).
2. Grease and flour 2x30cm (9in) pans.
3. In a large bowl, beat together eggs, oil, fruit sugar and 2 teaspoons vanilla.
4. Mix in sifted flour, baking soda, baking powder, salt and cinnamon. Add Angostura bitters if you have it.
5. Stir in carrots.
6. Once properly mixed, pour mixture into the greased pans.
7. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
9. Icing: In a medium bowl, combine margarine, cream cheese, confectioners' sugar and 1 teaspoon vanilla.
10. Beat until the mixture is smooth and creamy.
11. Ice the bottom layer of the cooled cake, then place the top layer and ice that too.
12. Serve.
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