SUGAR FREE CARROT CAKE RECIPE RECIPES
GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES
Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea
Total Time 1 hours
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
- Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
- Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
- Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
- Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.
Nutrition Facts : Calories 389 calories, FatContent 24.5 g fat, SaturatedFatContent 6.5 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 40 g carbohydrate, SugarContent 25.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
SUGAR-FREE CARROT CAKE WITH ORANGE CREAM CHEESE ICING REC…
A sugar-free take on the traditional carrot cake. Top with a zingy orange cream-cheese frosting for a tasty treat. This cake when served as 12 portions provides 277 kcal, 7g protein, 14.5g carbohydrate (of which 5.5g sugars), 22g fat (of which 6g saturates), 1.5g fibre and 0.5g salt per slice.
Provided by Justine Pattison
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment.
- Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
- In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
- Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
- Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate.
- To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake.
- Cut into small wedges to serve.
Nutrition Facts : Calories 277kcal, CarbohydrateContent 14.5g, FatContent 22g, FiberContent 1.5g, ProteinContent 7g, SaturatedFatContent 6g, SugarContent 5.5g
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