Carrot cake for diabetics
|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|
|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|
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.