No Added Sugar Carrot Cake

Another great example of how vegetables can be used in desserts to add some extra taste, nutrition and flare to your pudding repertoire.

• 110g butter, softened
• 110g Total Sweet Xylitol
• 150g grated carrot
• Finely grated zest of 1 orange
• 110g wholemeal flour
• 50g plain flour
• 2 tsp cream of tartar
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 50g ground almonds
• 2 free-range eggs

Method:

You will need an: 18cm (7in) greased, loose-bottomed cake tin

1. Preheat the oven to 160 degrees centigrade (fan ovens) or equivalent
2. Whizz the butter and Total Sweet together in a food processor.
3. Add the grated carrot and orange zest, and whizz again.
4. Add the flour, raising agents, cinnamon, ground almonds and eggs, and whizz until combined.
5. Spoon the mixture into the prepared tin and bake for about 40–45 minutes, or until a skewer inserted into the cake comes out clean.
6. Leave the cake in the tin for a few moments, then loosen the sides and bottom with a palette knife, remove it from the tin and cool on a wire rack.