Sugar Free Carrot Cake Diabetic Friendly Delicious Food

SUGAR FREE CARROT CAKE (DIABETIC FRIENDLY & DELICIOUS!)

Steps:

• Preheat Oven to 180deg C. 1.Finely grate fresh carrots equal to 3 cups - place in large mixing bowl. Sprinkle with half the Advantage sweetener ,plus 1 teaspoon bicarbonate of Soda and mix together.
• Using a mechanical whisk on highest speed, whip the eggs until light and very fluffy.
• Slowly, drizzle the oil into the fluffy eggs, whisk on slowest setting.
• Mix together and sift the dry ingredients (flour, baking powder and half of the Advantage sweetener, salt & cinnamon).
• Slowly, add the dry ingredients to the fluffy egg mixture. Stir until fully blended or mix gently but quickly on lowest mixer speed.
• Fold the grated carrot mixture in divided portions into the cake mixture and finally add the broken up nut pieces.
• Pour into a pre-buttered baking tin - either a load tin, square or round tin
• Place in oven at 180*C for approximately 40 minutes.
• Test cake readiness with a clean probe then remove from oven to cool in a draft-free area. Leave in tin until cool.
• Remove from tin and apply prepared topping like conventional 'icing' - optional decoration with whole walnuts.
• Keep in cool, dry area until ready to serve.

SUGAR-FREE CARROT CAKE

Steps:

• Preheat the oven to 180C/ 160C fan/ Gas mark 4. 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.

SUPER-MOIST DIABETIC SPICED CARROT CAKE

Steps:

• Preheat oven to 350° F.
• In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
• Set aside.
• In small bowl whisk together egg whites and eggbeaters.
• Set aside.
• In large bowl beat SPLENDA® Granular, maple syrup, vanilla, and applesauce.
• Mix in egg mixture, stir until well mixed.
• Stir in flour mixture, then carrots and walnuts (if using).
• Pour into greased 8 cup loaf pan (an 8x8 will do) and bake for 40-45 minutes, or until toothpick inserted comes out clean.
• Allow to cool, ice if desired.