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Carrot cake

Carrot cake

This recipe is perfect for a birthday cake. If you want a bigger cake, bake two and sandwich them together with extra topping before covering the outside. If you’re looking for a nutritional reason to indulge in this delicious cake, look no further than the fibre-rich carrots and calcium-rich cream cheese topping!

 


Preparation Time: about 30 minutes
Cooking Time: 45-55 minutes

Ingredients

300g flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon each ground cloves, ground ginger and ground nutmet 
240ml grape seed or good quality vegetable oil
250g dark brown sugar
70g golden caster sugar
4 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract 
400g grated carrot
200g diced ripe pineapple
125g chopped or ground walnuts

For the topping 
225g full-fat cream cheese, at room temperature 
50ml double cream 
60g golden caster sugar 
fine zest and juice of 1 lemon and 1 lime, more if you like it tangy


Method

Preheat the oven to 180ºC/Gas Mark 4.

Grease a  22.5cm x 32.5cm baking tin and line the base with baking paper.

Mix the flour, baking powder, baking soda, salt and spices together in a large mixing bowl.

Mix the oil, sugars, eggs and vanilla extract together in a medium mixing bowl.

Pour the wet ingredients into the dry ingredients and mix well until combined. 

Fold in the grated carrots, pineapple and walnuts and spread the batter into the tin.

Bake for 45-55 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the tin and set on a wire rack to cool (after around 45 minutes, put the cake into the fridge to speed up cooling).

Mix all the topping ingredients together and cover the cake.

Any leftover cake can be covered and stored in the fridge for up to five days.

 



2 comments


  • Hi Lynne. The current advice for diabetics is to eat a healthy balanced diet which doesn’t include too much refined sugars. The recipes for our cakes on Nourish generally have other ingredients, such vegetables (carrots and beetroot), protein (cream cheese) and fibre (wholewheat flour) which help to slow down the absorption of sugars. A small slice eaten after a meal that contains protein should be possible when living with diabetes. Having said that, we will look at creating new recipes with less sugar going forward.

    Jane Clarke on

  • Fabulous recipe for one of my fav cakes and a lovely photograph to boot, but my diabetes means that it is a no-go area for me at this present moment in time at least. I do still enjoy a bit of dark chocolate and the occasional treat and still make cakes for friends and family to enjoy but in the main many of the recipes on the website are not for diabetics especially those using diet only to control their blood sugar and reverse or manage their diabetes. Just wonder if it would be a good idea to offer up one recipe which is diabetes friendly amongst the others

    Lynne Clayden on

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