Photo: David Holifield
Sugar-free carrot cake
10 ingredients
15 min
CUTS INTO 6-8 slices
openrecipes
This dairy-free and sugar-free carrot cake uses natural xylitol to sweeten it and is very simple to make
Estimated Nutrition (whole recipe, rough)
654
Calories
20g
Protein
9g
Fat
122g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Agave | 1 tsp (7g) | 21 |
| Pecan | 1 half (4g) | 20 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rapeseed Oil | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g pecans
- 140g self-raising flour , sieved
- 2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 140g xylitol (see tip below)
- 2 large eggs (at room temperature)
- 140ml rapeseed oil
- 175g grated carrots
- 100g sultanas
- drizzle of agave syrup (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes