Sunday, 18 August 2013

Carrot Cake

British classic in low carb version.  Lovely, moist cake full of amazing flavours. Orange zest and all the spices make this cake very aromatic. Soy flour and ground almond work very well in this recipe, giving extra moist and nutty flavour. In my opinion, the cake is even better than traditional carrot cake made with flour. I can honestly say it's one of the best cakes on my blog!


Ingredients (makes 10 slices):
Cake:
50g ground almond
50g soy flour
100 g xylitol, powdered
100g carrot, grated
1 big braeburn apple, grated (about  120g)
80 ml rapeseed oil
100g walnuts, chopped
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 eggs, beaten
Zest of 1 orange

Cream cheese topping:
200 g Philadelphia  cheese, full fat
30g butter, softened
2 tbsp. xylitol, powdered

Preparation:
Cake:
·         Preheat oven to 170C and line, 20cm diameter round baking tray, with baking paper.

·         In a large bowl mix all dry ingredients: ground almond, soy flour, xylitol, salt, powder, baking soda, spices.

·         In the other bowl combine eggs and oil. Combine the content of both bowls and add carrots, apple and chopped walnuts. Transfer to baking tray and bake for about 40 – 45 min (Check with a skewer if the cake is baked (the skewer should come out clean).

Cheese topping:
·         Using electric mixer or blender combine all the ingredients for a nice, smooth cream.

·         Spread on top of the cake. Decorate with walnuts and cinnamon. 
      

Enjoy :)

Calories and Carbohydrates:
Whole Cake
1 piece (1/10 of the cake)
Calories
3159
315
Carbohydrates
71g
7.1g

7 comments:

  1. Hi, I'm really pleased to come across a British low carb baking site - aagh those darn American cup measures!

    I don't use soy products on a matter of principle. Any ideas for substitution? I've learned enough to know that the cake would need extra liquid if I used coconut flour, or I see that Wheat Belly recipes use gram (chick pea) flour, but I haven't tried it yet so don't know whether it has a strong taste or not.

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    1. Hi Maggie. I think in most recipes you can use ground almond only. Im not sure about chick pea flour as Ive never tried it but I believe it should work ok. It should be similar to soy flour. Im not a big fan of coconut flour as I didn't manage to bake anything decent with it and just gave up. Almond is the best and if you don't use soy flour just go for almond.

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  2. Substitute for rapeseed oil? How much stevia would replace the sweetener in your recipe?

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  3. According to this website http://healthyeating.sfgate.com/replace-stevia-sugar-baking-cakes-3385.html it would be 1/4 teaspoon stevia powder. Sorry I cant help better, but I have no experience baking with stevia. As for oil, you can use any vegetable oil

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  4. Would it be possible to use stevia instead of xylitol?

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  5. If you dont mind stevia aftertaste you can try to use it. I dont think it wilk work as well as xylitol does. Stevia powder, as small in quantity, wont add much volume yo the cake

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  6. Yum! Have just made this cake and am now trying not to eat the whole lot in one go. My new favourite cake, thanks Ewelina!

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