Carrot cake for diabetics

Recipe from: 2 November 2011

Ingredients 19
Servings 1
Time 00:15

Ingredients

  • 2
    cup
    cake flour
  • 2
    tsp
    baking powder
  • 2
    tsp
    cinnamon
  • 1
    cup
    sweetener
  • 2
    cup
    finely grated carrots
  • 1/2
    cup
    chopped nuts
  • 2/3
    cup
    crushed pineapple - drained off all juice
  • 1
    cup
    low fat buttermilk
  • 1/2
    cup
    sunflower oil/ canola oil
  • 1
    tsp
    vanilla essence
  • 3
    eggs
  • 1
    Tbs
    brown sugar
  • Icing:
  • 1
    tsp
    gelatine powder
  • 2
    Tbs
    boiling water
  • 250
    g
    smooth low fat cottage cheese
  • 2
    tsp
    sweetener
  • 1/2
    tsp
    vanilla essence
  • 125
    g
    low fat cream cheese
 

Method

00:60
 
Mix the dry ingredients together in a large mixing bowl.

Add the carrots, nuts and pineapple to the flour mixture.

Mix the buttermilk, oil, egg and vanilla essence together.

Add to the carrot mixture.

Spoon dough in a greased 160 mm × 160 mm 60mm cake pan.

Bake for 50-60 minutes at 160°C.

Turn cake out onto a wire cooling rack to cool completely before decorating and serving.
 
Cottage cheese icing
Dissolve gelatine in boiling water & cool down to room temperature.

Fold the gelatine with a sweetener & vanilla essence into the cottage cheese.

Spread the icing on the cooked carrot cake.

Decorate with fresh carrot strips a dash of cinnamon and serve.

This recipe is reprinted with the permission of Nutritional Solutions.
 

 

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