Easy-to-make gluten and sugar free carrot cake. In Europe the carrot cake is traditionally made with hazelnut meal and it makes a lovely change. Grind your own hazelnuts or buy in bulk from a health food store. Hazelnuts also have a lower GI 10 compared to almonds GI 18.
Ingredients (Serves 16):
- 500g (4 large) grated carrots
- 3 cups (300g) hazelnut meal (or almond meal)
- 3 large eggs (700g) or egg replacer Orgran
- ¼ cup (60 ml) macadamia nut or olive oil
- ¼ cup (45-50g) xylitol
- 1 cup cranberries
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons gluten free baking powder
Preparation :
- Preheat your oven to 160C.
- Combine carrot, hazelnut meal, eggs, oil, Perfect Sweet xylitol, cranberries, vanilla, cinnamon, nutmeg, and baking powder.
- Mix well until combined.
- Pour into a prepared 20cm square baking tin.
- Bake for 1 ¼ hours or until cooked.
- Remove from the oven and cool completely in the tin then turn out.
- Serve alone or topped with low fat ricotta cheese topping.
- Keep in the fridge for up to 6 days or freeze in individual servings in freezer bags for a quick snack
Ricotta Topping:
- 250 g low fat ricotta cheese
- ½ cup of xylitol
- 2 tablespoons lemon juice
