Sugar-Free Carrot Cake with Sukrin Gold

The smarter difference: 20% less calories and 34% fewer carbs than regular carrot cake Serves: 8-10 Time to prepare: 20 min Time to cook: 40 min Preparation: Easy Free From: Sugar, Gluten, Wheat, Yeast and Soya  Suitable for Diets: Diabetics and Coeliacs Suitable for Lifestyles: Low-Carb, Sugar-Free, Vegetarian and High-Fibre Allergens (Contains):Egg and Dairy Beneficial Nutrition: High in Fibre and Protein Sukrin Products: Sukrin Gold, Almond Flour, Coconut Flour and Sukrin Icing  #sukrinuk #byebyesugar #eatsmart #healthy #diet #nutrition #bake #carrotcake

The smarter difference: 20% less calories and 34% fewer carbs than regular carrot cake

Serves: 8-10 Time to prepare: 20 min Time to cook: 40 min Preparation: Easy
Free From: Sugar, Gluten, Wheat, Yeast and Soya 
Suitable for Diets: Diabetics and Coeliacs
Suitable for Lifestyles: Low-Carb, Sugar-Free, Vegetarian and High-Fibre
Allergens (Contains):Egg and Dairy
Beneficial Nutrition: High in Fibre and Protein
Sukrin Products: Sukrin Gold, Almond Flour, Coconut Flour and Sukrin Icing 

#sukrinuk #byebyesugar #eatsmart #healthy #diet #nutrition #bake #carrotcake

 

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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!!

 

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 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.

 

Ingredients

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
600g carrots
227g canned pineapple, drained and blended to a puree

Icing:
200g  Philadelphia 

100g Sukrin Icing