I recently came across a study that highlighted the effect of the UK government campaign for the population to eat more fruit an vegetables. Indeed, with one of the fattest populations in the world is a encomiable effort. Some really overweight person once told me that Ketchup was one of her 5 a day and that made me chuckle… If you smother your veggies into oil, butter, sugar or salt, you might as well skip it all together.
I am a big fan of Carrot Cake, it is indeed my favourite cake in the world and this coming from a person that spend 15 years of her life separating carrots from her food is something. As pumpkin, carrot if a highly sweet vegetable, but when raw these sugars are actually not metabolised by your body, it is the cooking process that makes carrots sweet, so if you are trying to keep your weight at bay, eat your carrots raw. Their glycemic index sky rockets from low to very high after heating, shocking isn’t it? Overall they are a very healthy food but in this case, i will not pretend that like ketchup, this cake is like eating salad. It is a glorious treat and since my aim in this internet world is to make your indulgences less taxing on your blood sugar levels, here I present you the perfectly perfect better for you carrot cake.
I have spent years perfecting my carrot cake and then some more making it healthier so I think I am now ready to share these lifetime findings 😉
Ingredients Serves 8:
For the cake
1 cup vegetable oil
2 cups xylitol
2 tsp vanilla extract
2 cups wholegrain flour
2 tsp bicarbonate of soda
2 tsp baking powder
½ tsp salt
2 tsp cinnamon
3 cups shredded carrot
1 cup chopped walnuts
For the icing
60 gr. butter/margerine/coconut oil
220 gr. low fat cream cheese
1 tsp vanilla extract
1 cup powdered sucralose (splenda)
Bring the over temperature to 180C. Prepare a large mould with grease and flour.
In a large bowl mix the eggs, the oil, xylitol and vanilla. Whisk with an electric mixer and add the flour, baking powder, bicarbonate of soda, salt and mix well.
Then add the grated carrot and the walnuts.
Pour into the mould and bake for an hour.
For the icing:
Mix the butter and cheese (both at room temperature) add the vanilla and the splenda until you have soft uniform texture with no lumps.
Check that your cake is completely cooked by inserting a pick in the middle, it is a very moist cake so make sure it is properly cooked. Leave to cook off completely before covering it with the icing. I like to cut mine and add a layer of icing also in the middle but it is entirely optional. Decorate.