Sugarfree Carrot Cake

Sufgarfree Carrot Cake

You Will Need:

Carrot Cake

  • 128 g, Wholemeal Flour
  • 2 medium, Banana
  • 1 medium Medium Apple
  • 2 Eggs
  • 170 g, Unsalted butter
  • 1/4 cup, ground, Walnuts
  • 120 g Natvia
  • 1 tsp, Mixed Spice (Pam’s)
  • 1.50 cup, chopped, Carrots
  • 1 teaspoon, Crown Baking Soda
  • 1 tsp, Cinnamon

Frosting

  • 2 scoops – 27grams, Naturally Slim Protein Powder Vanilla Bean
  • 15 g, Natural Greek Yoghurt
  • 15 g, Unsalted butter
  • 15 g, Natvia sweetener
  • 8 walnut halves

Directions:

  1. Preheat the oven to 180 °C
  2. Take flour, spices and baking soda and mix them together
  3. Grate the carrot and apple
  4. Chop up the banana and the walnuts
  5. Beat soft butter eggs and sweetener until doubled in volume
  6. Combine all the ingredients together with the spatula until well mixed
  7. Grease baking tin with butter or oil and fill it with the mixture
  8. Bake for 35-40 minutes, let it cool completely

Frosting

  1. Put soft butter, yoghurt, protein powder and sweetener into the bowl and beat it with the mixer until it is nice and smooth
  2. Take walnuts put it onto the pan and toast it on the slow heat until golden
  3. Transfer toasted nuts to the chopping board and chop it nice and fine
  4. Distribute icing nice and even all over the cake, sprinkle walnuts on the top of the cake
  5. Serve with tea or coffee on its own or with a dash of Greek yoghurt

 

Bon Appetit

Nutrition Facts
12 servings per container
Serving size 1 piece
Amount per serving
Calories 216
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 103mg 5%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Total Sugars 6g
Includes 0g Added Sugars 0%
Protein 4g
Potassium 176mg 4%
Vitamin A 148%
Vitamin C 4%
Calcium 16%
Iron 4%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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The Sugarfree Carrot Cake recipe is actually very easy to make as no major rules apply while preparing it to the baking!

This carrot cake is a bit different from the others not only because we are not using sugar in this recipe but also because we are replacing all the dry fruit – sultanas dates, figs and apricots with real fruit such as banana and apple. Please note, you could use other seasonal fruit which are mangos, apricots, peaches or even pears – no rules apply!

Use your creativity, to be honest with you this cake is going to taste very good with any fruit and it is still going to keep the title of being a carrot cake for as long as the ‘Carrot is in the cake!

This cake’s texture and the warmth of the flavours are so comforting that you cannot stop eating!

You can add some yoghurt on the side or whipped cream if you wish and have it with your favourite tea or coffee!

  Enjoy

Bon Appetit

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