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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 12 |
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This recipe is from Diabetes Cookbook (DK books) in conjunction with Diabetes Australia. It’s rated intermediate on the GI index. Ingredients:
150 g self-raising flour |
150 g whole wheat self-rising flour |
1/2 teaspoon bicarbonate of soda |
2 teaspoons ground cinnamon |
1 teaspoon freshly grated nutmeg |
500 g carrots, grated |
30 g desiccated coconut |
30 g pecan nuts |
80 g sultanas |
2 eggs |
125 ml apple juice |
250 ml skim milk |
200 g reduced-fat cream cheese |
3 tablespoons white sugar |
2 teaspoons grated lemon zest |
Directions:
1. Preheat oven to 200°C/400°F/Gas 5.
2. Lightly grease and flour a deep 20cm (8in) tin.
3. Sift flours, bicarb, and spices into a large bowl. Add carrot, coconut, nuts and sultanas. Beat eggs, add apple juice. Once well mixed, add milk; stir well to combine.
4. Add liquid to dry ingredients; stir well until well mixed. Pour the batter into the prepared pan and bake for 40 - 45 minutes, or until golden and firm to touch.
5. Cool the cake in the tin for a few minutes, and then turn out onto a wire rack to cool completely.
6. For the topping, beat the ingredients together until smooth; spread over the cake. Decorate with extra pecans and grated carrot if desired.
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