HEALTHY CARROT CAKE

2 oranges
4 eggs (Try egg whites instead of whole eggs)
200g canola-spread
1 1/2 cups EQUAL BAKING*
2 cups self-raising flour (Try 1 cup self raising flour and 1 cup multigrain flour)

Preheat the oven to 190C (375F). Grease a 20cm cake tin, line base and sides with baking paper.

Grate the rind from the orange. Cut off the pith and discard it. Chop the flesh roughly, removing any seeds. Transfer the rind and flesh to a food processor or blender and blend until smooth.

Add the eggs, canola spread and Equal to the processor and blend until smooth. Pour into a mixing bowl, add the flour and stir gently until just combined. Spread into the cake tin. Bake for 1 hour or until golden brown and firm in the centre. Stand 5 minutes before turning onto a wire rack to cool.

Nutritional information
Average Quantity Per Serve

Energy 883kJ (211Cal)
Protein 4.7g
Fat, Total 12.0g
– Saturated 2.0g
Carbohydrate 20.6g
– Sugars 1.9g
Sodium 250mg

2 cups self-raising flour (Try 1 cup self raising flour and 1 cup multigrain flour)

self-raising flour (Try 1 cup self raising flour and 1 cup multigrain flour)

Preheat the oven to 190 (37oF). Grease a 20cm cake tin, line base and sides with baking paper.

Grate the rind from the orange. Cut off the pith and discard it. Chop the flesh roughly, removing any seeds. Transfer the rind and flesh to a food processor or blender and blend until smooth.

Add the eggs, canola spread and Equal to the processor and blend until smooth. Pour into a mixing bowl, add the flour and stir gently until just combined. Spread into the cake tin. Bake for 1 hour or until golden brown and firm in the centre. Stand 5 minutes before turning onto a wire rack to cool.

HEALTHY CARROT CAKE

HEALTHY CARROT CAKE
2 cups cashews (preferably soaked for a few hours then drained. This is not entirely necessary but if the cashews aren’t soaked you’ll need to add more water).
2 tablespoon lemon juice
Water (as required)
2 large carrots, peeled and diced
1 cup almond meal
1 cup hazelnut meal
1 cup dates
½ cup dried apricots
½ teaspoon cinnamon (or to taste)
¼ cup dried pineapple
¼ cup sultanas or raisins
½ teaspoon orange zest

To decorate:
Dried fruits and nuts of your choice.

Instructions

To make the Carrot Cake:
Step 1 – Place the diced carrots, almond meal, hazelnut meal, dates, dried apricots, and cinnamon into your food processor. Blitz until very well combine and forms a soft paste.
Step 2 – Add dried pineapple, sultanas/raisins, and orange zest to the mixture in the food processor. Blitz very briefly until just combined. You want these ingredients to be less processed so that there’s some texture variance in the finished cake (ie, you want some different sized “bits” in your cake).

To Assemble:
Use either two mini spring-form pans or a small spring-form pan.
Step 1 – Press a layer of carrot cake mixture into the base of your pan. It should approx 2.5cm (1 inch) thick.
Step 2 – Add a layer of cashew on top.
Step 3 Optional: Sprinkle dried fruits and nuts on the cashew on top. Used a tropical fruit mix to add colour, texture and even more flavour.
Step 4 – Add another layer of carrot cake mixture onto of the cashew cream frosting (same thickness as your base layer). Smooth top of cake so it’s even.
Step 5 – For best results refrigerate for a few hours (or overnight). Place plastic wrap or a plate over the top of the cake to prevent it drying out in the fridge. If you’re not refrigerating, move straight onto Step 6.
Step 6 – Remove the cakes carefully from spring-form pans. The cakes will still be malleable so handle them gently.
Step 7 – Top cakes with cashew and decorate as you like.
Step 8 – Slice with a sharp knife that’s been heated under hot running water. This makes cutting the cake easier.

NB some diabetics may find the sugar in the fruit may affect their sugar. If in doult leave it out. Remember moderation.

 

Fruit is Not Forbidden But Some Fruit Choices are Better Than Others

http://diabetes.about.com/od/nutrition/ss/Fruits-to-Avoid-if-You-Have-Diabetes.htm#showall