Carrot cake for diabetics

1 serving Prep: 15 mins
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Low in fat, salt and sugar! A great dessert to kick off World Diabetes Month.

By Food24 November 03 2011
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Ingredients (18)

2 cup flour — cake
2 tsp Robertson's baking powder
2 tsp cinnamon — ground
1 cup sugar substitute
2 cup carrots — finely grated
1/2 cup mixed nuts — chopped
2/3 cup pineapple — crushed, tinned
1 cup LANCEWOOD® Buttermilk — low-fat
1/2 cup sunflower oil — canola oil
1 tsp vanilla — essence
3 eggs
1 Tbs brown sugar
1 tsp Sheridans gelatine — powder
2 Tbs water — boiled
250 g cottage cheese — smooth, low-fat
2 tsp sugar substitute
1/2 tsp vanilla — essence
125 g cream cheese — low fat
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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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