SUGAR FREE CARROT CAKE (DIABETIC FRIENDLY & DELICIOUS!)

Sugar Free Carrot Cake (diabetic friendly & delicious!) image

Provided by Great Nutrition

Time 55m

Yield Makes 1 cake

Number Of Ingredients 20

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4/5 eggs depending on size
1.25 cups light Olive Oil
25g Advantage sweetener (TheGreatNutritionCompany.com)
2.5 Cups Cake Flour
2. Teaspoons Baking Powder
1 level teaspoon Bicarbonate of Soda
Half cup Walnut Pieces
Pinch of Salt
2 teaspoons ground Cinnamon
4/5 eggs depending on size
1.25 cups light Olive Oil
25g Advantage sweetener (TheGreatNutritionCompany.com)
2.5 Cups Cake Flour
2. Teaspoons Baking Powder
1 level teaspoon Bicarbonate of Soda
Half cup Walnut Pieces
Pinch of Salt
2 teaspoons ground Cinnamon
200g low fat Philadalphia cream cheese
1-2 teaspoons Advantage Sweetener (mix and adjust sweetness to personal taste)

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.