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Natural xylitol sweetens this dairy-free and sugar-free carrot cake.
Nutrient
kcal:404 fat:28.2 gsaturates;2.4g carbs:40g sugars:10.5g fibre;2.2g protein:4.8g salt:0.5g
100g pecan,140g self-raising flour, sieved2 tsp ground cinnamon1 tsp bicarbonate of soda140g xylitol2 large eggs (at room temperature)140ml rapeseed oil175g grated carrot100g sultana
Preheat the oven to 180C/ 160C fan/ Gas mark 4. Baking parchment and grease an 18cm round cake tin. Chop the rest and set aside 12 pecans.
Chopped pecans, cinnamon, bicarbonate of soda, and xylitol should be mixed in a large bowl.
In a separate bowl or jug, beat the eggs and rapeseed oil together. Stir into the flour mixture. Add carrots and sultanas. Place in lined tin, smooth surface and cover with whole pecans.
Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. If the cake is turning too dark, cover loosely with foil. After 10 minutes, let cool. Any time. A tin keeps cake for five days. Serve with agave syrup.