No Added Sugar Carrot Cake

Serves: 8 Cooking time: 45 MINUTES
No Added Sugar Carrot Cake


  • 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

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


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

  1. Preheat the oven to 160 degress 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, whizz again.
  4. Add the flours, raising agents, cinnamon, ground almonds and eggs, 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 from the tin and cool on a wire rack.