This carrot cake is a fuss-free, easy to follow recipe. Because it uses Xylitol in place of sugar, it is perfect for whipping up if you're looking for a quick treat that is even ideal for diabetics.
Sugar-free Carrot Cake Recipe
5 [small]from[/small] 1 [small]vote[/small] Recipe by Robyn Brittow
Course: DessertCuisine: GlobalDifficulty: Easy
This carrot cake is a fuss-free, easy to follow recipe. It is perfect for whipping up if you're looking for a quick treat that is even ideal for diabetics.
2 cups all-purpose flour
1 cup Xylitol
half-cup of sunflower oil
20 ml baking powder
10 ml baking soda
5 ml cinnamon
750 ml finely grated carrots
10 ml vanilla essence
500 ml fresh cream – whipped
Whisk the xylitol, eggs and oil together, add the vanilla essence.In a bowl, sift the flour, cinnamon, baking powder and baking soda together and stir into the wet ingredients.Add the carrots until combined and divide the batter into two greased 20 cm cake tins. Bake for 30-40 minutes in an oven preheated to 180°C.Once the cake has cooled, ice the cake with the whipped cream and sprinkle with extra cinnamon if desired.
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