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Sukrin Carrot Cake with no added sugar, gluten-free and high in fibre with Sukrin Gold, Sukrin Almond Flour and Sukrin Coconut Flour
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 (or lower fat) not with the usual butter and icing sugar, but simply with Sukrin Icing, our version of icing sugar, until sweet enough, maybe with a grating of orange zest and a sprinkle of cinnamon. Yum!!
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 in to the mixture.
Grate the carrots coarsely and fold them into the batter with the raisins and pineapple.
Grease a round cake tin, 22 - 24 cm 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 with cinnamon to serve.
4 Eggs - medium
300g Sukrin Gold
350g Almond Flour
50g Sukrin Coconut Flour
2 tsp baking soda
2 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg grated
2 tsp ground cardamom
1 tsp ground ginger
100g coconut oil
227g canned pineapple, drained and blended to a puree
100g Sukrin Icing