Monday, 21 July 2014

Sugar free carrot cake

Here is my own recipe for carrot cake -the food hourglass way!

Sugar free carrot cake

125 grams buckwheat flour
2.5 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
70 grams crushed walnuts
80 grams dates (medjool are good)
3 ripe bananas
3 eggs
80 grams soya yoghurt
50grams rapeseed or olive oil
100 grams grated carrots

Mash the bananas.

Warm the dates in a pan on low heat with the oil for about two minutes then add to the banana mixture. Add eggs and soya yoghurt, then blend until the dates are roughly chopped. Add carrots and stir. In a separate bowl , mix the flour, baking powder, cinnamon, salt and walnuts. Add the two mixtures together. Pour into a 2lb loaf tin which is lined with baking parchment.

Bake in an oven at 160  deg C fan, 180 deg C, 350 deg F for around 35-40 minutes.

This makes a moist, lovely cake and is very moreish!

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