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Diabetic Carrot Cake

Diabetic Carrot Cake

A sugar free carrot cake suitable for diabetics.

Ingredients

  • Frosting (optional)

Directions

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I made this carrot cake for mothers day a few weekends back and took it all the way to Coventry. My mum is diabetic so sweet treats are usually out of the question so I thought I’d pull out all the stops this mothers day.

The cake itself was great, it didn’t taste very sweet but it didn’t need any sweetness as the flavours were well balanced. The frosting I made to go with it was horrible. True story. The recipe I found said to just mix cream cheese and orange zest so I basically had bitter cream cheese. It tasted like a sandwich.

Safe to say this recipe is a different one, but the cake doesn’t even need any frosting. If you’re not a fan of cream cheese frosting as I know some people who aren’t then just serve the cake plain. It’s great with a  cuppa.

diabetic carrot cake

You may know that I’m currently doing Swim22 for Diabetes UK. I’m swimming 22 miles over 12 weeks in my local pool. Despite some setbacks including a nosebleed and being too ill to swim for a week, I’m slowly getting to my goal! If you’d like to sponsor me or just track how I’m doing you can visit my Swim22 page here.

P.S. sorry for the bad iPhone photos, I forgot to take my camera to Coventry with me!

P.P.S I left out the walnuts because my mum is allergic to them if you’re wondering why you can’t see any in the cake.

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Step 1
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Preheat the oven to 180/160ºc and grease and line a square 8in cake tin. Mix the flour, almonds, raisins, mixed spice, walnuts and bicarbonate of soda in a bowl and make a well in the centre. In a separate bowl mix the eggs, oil, milk and grated carrot.

Step 2
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Pour the wet ingredients into the dry and mix well to form a batter. Spread out into the prepared cake tin and bake for 1 hour or until baked through. Allow to cool.

Step 3
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To make the frosting, mix the quark, sweetener and orange zest and spread over the cake.

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  • 446 Views
  • 1 hr 30
  • Serves 12
  • Easy
  • 180/160°c fan

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Ingredients

Adjust Servings:
150g Self Raising Flour
100g Ground Almonds
50g Raisins
50g Broken Walnut Halves
4 tsp Mixed Spice
1 tsp Bicarbonate of Soda
3 Eggs
100ml Sunflower Oil
3 tbsp Milk
300g Coarsely Grated Carrot
Frosting (optional)
250g Fat Free Quark
1 tbsp Granulated Sweetener
Zest of 1 Orange
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