It’s been a while since we posted diabetes-friendly recipes, so today I will share a healthy version of carrot cake that is not only good for your diet but also tastes awesome! Treat your friends or family with this light and delicious cake, they will definitely be impressed. We cut it into 18 but you could easily divide it into 24 small squares for a party.
- 300g wholemeal flour
- 1 tsp baking powder
- 2 tsp mixed spice
- 3 eggs, beaten
- 1 banana, mashed
- 3 tbsp granulated sweetener
- 50ml rapeseed oil + 2 tsp to oil the tin
- 50g sultanas
- 400g carrots
- For the topping:
- 250g fat-free quark (cream cheese)
- 1 tbsp granulated sweetener
- zest 1 orange
- 20g walnut pieces
Step 1. Heat the oven to 180°C/gas 4 and lightly grease a 20cm x 25cm cm cake tin with the rapeseed oil;
Step 2. In a bowl, mix the flour, baking powder and spice together;
Step 3. In another bowl add egg and banana and beat well. Mix in the sweetener and oil;
Step 4. Pile the mixture into cake tin and bake for 25-30 minutes then remove from the oven and allow to cool on a wire rack;
Step 5. Gradually fold the dry ingredients into the banana, egg and oil mixture, then fold in the sultanas and carrots;
Step 6. When the cake is cool, cover with the sweetened quark and top with orange zest and walnut pieces.
- Make sure the cake is completely cooled before topping otherwise the cream cheese will melt.
- Try cutting into small squares before you top it, then pipe a blob of sweetened cream cheese onto each square and sprinkle with orange zest and a piece of walnut.
- You could use cinnamon in place of mixed spice or try using different nuts such as hazelnuts or almonds.