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Carrot Cake

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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.

Made this recipe yourself?
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using @adiabeticsmenu so we can see!

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