Monday, September 6, 2010

Sugar free carrot cake

My friend Bee, is coming for a meeting  in Ipoh, she called and informed me that she will visit me after the meeting.  Bee, is a diabetic for more then 30 years, inherited from her mother since her teenage time.  Pity her. She really missed out a lot of food like deserts and cakes. Fortunately, there are sugar free cakes and deserts for the diabetics.  I have been serving the Internet for the last few days for sugar-free recipe so to bake cakes for her. Finally I settled down by mix and match from a few recipes for a sugar-free carrot cake.

the ingredients

1 1/2 cups grated carrots
1/2 tsp vanilla essence
1/4 cup sunflower oil
1/2 tsp lemon rind
2/3 cup juice and pulp of lemon
3/4 cups raisins(soaked, retain 1/4 cup soak water)
1 cup whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup chopped walnuts.

Soak raisins in water for at least 30 minutes before stating to work.  Save 1/4 cup soaking water.  Preheat oven to 180 degrees C.  Use electric blender to blend the soaked raisins with the 1/4 of retained water to form a paste.
Combine carrots, vanilla essence, oil, lemon juice and rind in a mixing bowl and stir well.  Add in all the dry ingredients, mix well.  Lastly fold in the chopped walnuts.

Pour the batter into oiled muffin tins or cake pan.  Bake at 180 degree C for 25 minutes for muffins or 45 minutes for cake.  Test with a cake tester or toothpick - it will come out clean when the cake is done.

Bee  came in just in time for tea at 5pm.  She had 2 in 1 coffee with this sugar-free carrot muffin.  She suggested  to reduce the raisins but add more walnuts. The raisins are quite or too sweet for her.  I will improve on that for the future baking of this carrot cake.

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