Sugar-Free Carrot Cake with Sukrin Gold
By Jeroen Creemers, 22-09-2016
The Smarter Difference™
20% less calories and 34% fewer carbs than reguar carrot cake
This carrot cake is a lovely healthy version of an old favourite, using Sukrin Gold in place of dark brown sugar, coconut oil instead of oil or melted butter, and Sukrin Almond Flour. A great tip for a topping. mix regular cream cheese not with the usual butter and icing sugar, but simply with Sukrin Icing, our version or icing sugar ,until sweet enough, maybe with a grating of orange zest and a sprinkle of cinnamon. Yum!- Prep Time: 20min
- Cook time: 40min
- Total Cook time: 60min
- Skill level: Easy
Free From: Gl, Su, Wh, Ye, So
Tags: Coeliac, Diabetic,
Lifestyle: Low Carb, High Fiber
Nutrition facts
- 48g calories
- 2g carbs
- 3g fat
- 3g protein
Recipe Difference:
Beneficial Nutrition: high in fibre and protein with the main benefit SUGAR FREE
Allergens: egg, dairy
Ingredients
- 4 Eggs
- 300g Sukrin Gold
- 350g Almond Flour
- 50g Sukrin Coconut Flour
- 2tsp baking soda, vanilla extract, cinnamon, ground cardamom
- 1tsp nutmeg grated, ground ginger
- 100g coconut oil
- 600g carrpts
- 227g canned pinapple, drained and blended to a puree
- 200g Philadelphia, 100g Sukrin Icing
Instructions
- Preheat oven to 350F/180C/GM4
- Whisk the eggs and Sukrin Gold until fluffy. Mix together the dry ingredients and fold them gently into the egg mixture.
- Melt the coconut oil and stir this into the mixture.
- Grate the carrots coarsely and fold them into the batter with the raisins and pineapple.
- Grease a round cake tin, 22-24cm in diameter and pour batter into it. Bake in the centre of the oven for around 40mins until a skewer inserted comes out clean.
- Allow to cool in the tin for ten minutes before turning onto a cooling rack to cool completely.
- Mix the Sukrin Icing with the Philadelphia cheese. Spread evenly over the cake and sprinkle cinnamon to serve.