Home > Tasty Recipes > Sugar-Free Spiced Carrot Cake

for 20 persons Ingredients

  • 150g self-raising flour
  • 100g ground almonds
  • 50g raisins
  • 100g pecan nuts, chopped
  • 4 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 3 large eggs
  • 100g Flora Gold, melted
  • 6 tbsp milk
  • 300g carrots, coarsely grated
  • For the frosting:
  • 450g full-fat cream cheese
  • 2 medium oranges, zested
  • 3 tbsp xylitol (optional)

Preparation (for 20 portions)

for sugar-free spiced carrot cake

  1. Preheat the oven to 180 degrees celsius (160C fan-forced).
  2. Grease and line a 20cm springform cake tin with baking paper.
  3. Place the dry ingredients in a large bowl and mix well. Make a well in the centre.
  4. In a separate bowl, whisk together the eggs, melted Flora and milk.
  5. Add the to dry ingredients with the grated carrots and mix until just combined.
  6. Pour into the prepared baking tins and bake in the preheated oven for 1 hour or until a skewer inserted in the middle comes out clean.
  7. Allow to cool for 5 minutes in the tin then turn out and cool completely on a wire rack.
  8. To make the frosting, stir the cheese, orange zest and xylitol together.
  9. Spread evenly over the cake. Garnish with chopped whole almonds and extra lemon zest, if desired.
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