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Many sweet treats are loaded with sugar, so it’s hard to find one that isn’t. To get your sweet fix without the guilt, Good Food has shared a recipe for a sugar-free carrot cake that requires just a few ingredients.
The recipe notes said: “This dairy-free and sugar-free carrot cake uses natural xylitol to sweeten it and is very simple to bake.” The recipe has over 20 five-star reviews, with one comment calling it the “best ever carrot cake” and another saying it’s “delicious”. Perfect to enjoy with a hot cup of tea or coffee to brighten even the dullets of winter days.
140g self-raising flour, sieved
Two teaspoons of ground cinnamon
One teaspoon of bicarbonate of soda
Two large eggs, at room temperature
Method:
Preheat the oven to 180°C/160°C Fan, then grease and line an 18cm round cake tin with parchment paper.
Set aside 12 pecans and roughly chop the rest of the pecans remaining.
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 one hour to one hour 10 minutes until the top feels spongy to the touch and a skewer inserted into the cake comes out clean.
Check after 50 minutes; 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 serzing, drizzle with agave syrup if you fancy.
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