This recipe is dairy free, sugar free and gluten free. it is one of my favourite cakes and it is has more carrots than flour. This recipe can either be turned into individual muffins (makes 12) or a whole cake. I then serve it with coconut yoghurt, but you can serve it with the classic cream cheese, lemon juice and xylitol if you wish. Perfect for kid’s parties!!
PREPARATION & COOKING TIME: 1 hour
INGREDIENTS makes 12 muffins or 12 cake portions:
200gr (3-4) carrots, grated
130gr self raising flour
45gr buckwheat flour
50gr xylitol
2 eggs
2tbsp flaxseeds ground
1 banana, mashed
130ml organic sunflower oil
2 tsp baking powder
1 tsp xanthan gum
1 tsp ground cinnamon
1/2 tsp ground nutmeg
100gr sultanas
70gr walnuts, roughly chopped
FOR TOPPING
180gr philadelphia light
20gr xylitol
5gr stevia
Half lemon juice
- you can also use only self raising flour if you prefer, but the buckwheat gives it a wholewheat effect
- preheat oven at 350F/175C
- in a large mixing bowl combine the sunflower oil, xylitol, banana and eggs and whisk together until mixed
- add grated carrots, nuts and sultanas to the egg mix and mix with spatula
- then mix the flour, buckwheat flour, xanthan gum, baking powder, flaxseeds, cinnamon and nutmeg and add to the egg mix and stir well
- place the mix in an oiled plumcake tin 2lbs in size
- place in oven for 30-35 minutes or until a wooden toothpick comes out clean from the centre
- cool and then prepare the cream cheese topping, by mixing the ingredients in a bowl and spreading on top of the cake
- place in fridge for 1 hour before serving to solidify the cream cheese topping
| NUTRITIONAL VALUE PER SLICE | |
| energy kcal | 287.1 |
| fat | 18.3 |
| of which saturated | 3.2 |
| carbohydrates | 26.5 |
| of which sugars | 9.4 |
| fibre | 1.8 |
| protein | 10.3 |
| salt | 0.3 |