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Carrot Cake


Let's be very clear, just because this is on A Diabetic's Menu doesn't mean you can eat this all day, every day! It's a treat, which means it makes a better alternative to something purchased elsewhere pre-made or made more traditionally with a ton of refined sugar! Traditionally, to make this cake it would include 2 cups of brown sugar and 1 cup of refined icing sugar! 3 cups of sugar. That's insane, almost disturbing! My body just wouldn't know what to do. 

We may be diabetics, but we are also human too... I love having these alternative treats to go to when I am craving something sweet so you never feel a need to reach for those sugary purchases! The most important thing is exercising self-control here with your portion size. This is made to be shared and enjoyed in small amounts to satisfy that sweet spot, not full you up!  

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Ingredients

  • 3 cups of grated carrots (about 5 medium-large)
  • 2 Tbsp sesame oil
  • 1/2 cup walnuts
  • ​1/2 cup unsweetened almond milk
  • 3 tsp cinnamon
  • 3 eggs
  • 1 cup canola oil
  • 2 1/2 cup wholemeal flour
  • ​1/2 cup natural stevia sweetener
  • 3 tsp baking soda
  • ​1 tsp salt​

Icing:
  • 1 cup lite cream cheese
  • 1 tsp vanilla essence
  • 1/4 cup natural stevia sweetener
  • 50g softened butter
  • ​1 lemon to zest

How to

Start with the carrots:
  • Preheat the oven to 200°C fan bake
  • Peel the carrots and cut off the ends
  • Place the carrots in an oven tray and cover in sesame oil
  • Bake for 45 minutes (you want them cooked so they are still a little bit firm in the middle when you push a fork into them )
  • When cooked, remove from the oven and let them cool down to room temperature
  • Once cool grate them so you have 3 cups worth (about 5 medium carrots) I cook more and eat the left overs :-)

Now the carrots are ready, sort the rest of the cake:
  • Turn the oven down to 160°C fan bake
  • Beat the eggs and natural sweetener together ideally with an electric beater, or whisk like crazy and hopefully you have someone to help otherwise your arm might get a bit sore!
  • Add the cinnamon and beat until nice and smooth
  • Beat in the oil until combined
  • Set aside the butter, 1/4 cup stevia, vanilla and cream cheese for the icing
  • Add the rest of the ingredients and mix with a spoon until well combined
  • Grease a cake tin with butter making sure you get it everywhere on the inside of the tin (mine is about 23 cm diameter)
  • Pour the mix into the tin and bake in the oven for 45 minutes or until a skew is clean when you skew it in the middle of the cake
  • Once the cake is done take it out of the oven and leave it in the tin to rest for 20 minutes
  • Then, carefully take it out of the cake tin and leave it to cool right down on a wire rack before you ice it (it must be cooled right down other the icing will melt)
The icing on the cake:
  • Beat the butter and stevia together for a minute of so until nice and smooth
  • Mix in cream cheese and vanilla essence and beat for another minute or so until the texture is thick and creamy
  • Place the icing in the fridge until you are ready to ice the cake
  • To ice the cake pour the whole lot onto the middle of the cake and with a knife spread it out to the edges (remember the cake must be completely cooled down)
  • You're done! Enjoy with a cuppa tea and the family.

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