I’m back at it again with another sweet treat this week. This time an old favourite zazzed up by removing the refined sugar and replacing it with my favourite baking substitute Natvia Natural Sweetener. This wonderful tea cake still gives you a pang of nostalgia with the aromatic spices and sweet tangy cream cheese icing, but is a little bit gentler on the waistline. Eat it with an accompanying cup of strong tea. As always.
Carrots have that wonderful sweetness that translates so well into desserts. Carrots pair perfectly with strong, warm spices like cinnamon, ginger and nutmeg, which help to bring out that rich earthy flavour. If you’re looking for a sneaky way to hide even more vegetable goodness into your recipes, a carrot or two grated into your desserts is a sure fire way to get closer to your five a day.
Natvia is a stevia sweetener made from 100% natural sources and it is the healthy alternative to artificial sweeteners and in particular, sugar. A great alternative for those looking to reduce their sugar intake, lose weight, or have been diagnosed with diabetes. Natvia is made from a combination of the stevia plant and a naturally occurring nectar called erythritol. As Natvia is made from natural sources, it doesn’t have the chemical taste of other brands of artificial sweetener, and is my sugar-substitute of choice. You can purchase Natvia from all major supermarkets. See more here.
Enjoy this cake in moderation with friends or family!
Sugar Free Carrot Cake
- Spray oil
- 1 cup self-raising flour
- 1 cup wholemeal flour
- 2 tsp baking powder
- 1/2 cup Natvia Natural Sweetener
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- 2 large carrots , grated
- 1/2 cup chopped walnuts , plus extra to top
- 1/2 cup desiccated coconut
- 1/3 cup sultanas
- 2 eggs
- 1 cup milk
- 250 g cream cheese
- 2 tbsp Natvia Natural Sweetener
- Zest of 1 medium lemon
Preheat oven to 180ºC. Spray a loaf tin with oil and line with baking paper.
In a large bowl, add flours, baking powder, Natvia, cinnamon, ginger and nutmeg, and stir to combine. Add grated carrot, coconut, walnuts and sultanas and mix well.
In a separate bowl, whisk eggs and milk. Add liquids to dry ingredients and stir till mixed. Pour into prepared baking tin and bake for 45 minutes or until inserted skewer comes out clean.
Allow cake to cool in tin for 10 minutes, before turning out on to a wire rack to cool.
To make icing, beat together cream cheese, Natvia and lemon zest till smooth. Spread on top of cake when it has completely cooled down. Sprinkle extra walnuts on top.
Let me see all of your food creations and delicious snaps by using the hashtag #eatnik on your photos!
This post is sponsored by Natvia, however I use their products in all of my cooking and baking anyway. All opinions are my own, and I would never recommend a product I didn’t believe in.4