Sugar-free carrot cake


Ingredients 11
Servings 16
Time

Ingredients

  • 260
    g
    bran-enriched self-raising flour
  • 10
    ml
    baking powder
  • 10
    ml
    ground cinnamon
  • 2
    ml
    salt
  • 8
    ml
    liquid artificial sweetener
  • 250
    g
    carrots, scraped and coarsely grated
  • 1
    large orange, juice and grated rind
  • 4
    extra-large eggs, beaten
  • 125
    ml
    oil
  • creamy cottage cheese icing
  • walnuts (optional)
 

Method

 
Preheat the oven to 190 ºC (375 ºF). Spray a 1,5 litre angel cake tin with non-stick spray. Sift the dry ingredients together in a large mixing bowl, returning the husks of the flour to the bowl. Add the sweetener, grated carrot and orange juice and rind. Mix lightly. Beat the eggs and oil together and add to the flour mixture. Mix well. Turn the batter into the prepared angel cake tin. Bake for 40 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Cool slightly before turning out onto a wire rack to cool completely. Top with Creamy cottage cheese icing (see recipe) and decorate with walnuts if desired.
 

Read more on: bake
 

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