Low-sugar Dairy-free Carrot Cake
From cauri 17 years ago
- 60 minutes to make
- Serves 12
A soft, moist carrot cake that has the benefit of low-sugar and no dairy (when made without icing) . Great for a healthy birthday cake. I adapted it from a recipe I found online.
Ingredients
- 4 eggs shopping list
- 300ml (1 1/4 cups) vegetable oil shopping list
- 170g (3/4 cup) fruit sugar shopping list
- 10ml (2 teaspoons) vanilla extract shopping list
- 2 cups all-purpose wholeweat flour shopping list
- 9g (2 teaspoons) baking soda shopping list
- 9g (2 teaspoons) baking powder shopping list
- 3g (1/2 teaspoon) salt shopping list
- 9g (2 teaspoons) ground cinnamon shopping list
- 1 whole grated nutmeg shopping list
- 440g (4 cups) grated carrots shopping list
- 4 squirts of Angostura bitters (if you have it) shopping list
- 115g (1/2 cup) margarine shopping list
- 225g (8 ounces) cream cheese, softened shopping list
- 350g (3 cups) confectioners' (icing) sugar shopping list
- 5ml (1 teaspoon) vanilla extract shopping list
How to make it
- Preheat oven to 180 degrees C (350 degrees F).
- Grease and flour 2x30cm (9in) pans.
- In a large bowl, beat together eggs, oil, fruit sugar and 2 teaspoons vanilla.
- Mix in sifted flour, baking soda, baking powder, salt and cinnamon. Add Angostura bitters if you have it.
- Stir in carrots.
- Once properly mixed, pour mixture into the greased pans.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Icing: In a medium bowl, combine margarine, cream cheese, confectioners' sugar and 1 teaspoon vanilla.
- Beat until the mixture is smooth and creamy.
- Ice the bottom layer of the cooled cake, then place the top layer and ice that too.
- Serve.
sunny
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