No Sugar Carrot and Courgette Cakes
It’s amazing just how sweet vegetables can become when baked in cakes. Some can be grated and stirred in to give an almost fruity flavour.Carrot cake must now be one of the most popular cakes for slicing into at teatime. It’s easily made without sugar – and is always sweet and delicious. Try a cream cheese topping on it, which can also be whipped up quickly without sugar.
A great alternative to carrot cake, however, is courgette (or zucchini) cake. Courgettes can be grated and used in cakes in much the same way as carrots. Few people make this version but it is just as moist and flavoursome as its carrot equivalent.
Ingredients:
For the Filling and Topping:
Method:
A great alternative to carrot cake, however, is courgette (or zucchini) cake. Courgettes can be grated and used in cakes in much the same way as carrots. Few people make this version but it is just as moist and flavoursome as its carrot equivalent.
Ingredients:
- 200g (7oz) butter
- Five tbsp honey
- Four large eggs
- 500g (1lb 1oz) grated carrots
- 150g (5oz) chopped walnuts
- 300g (10.5oz) plain flour
- Two tsp bicarbonate of soda
- Pinch of salt
- One tsp ground allspice
For the Filling and Topping:
- 250g (9oz) cream cheese
- Four tbsp sugar free apricot jam
Method:
- Preheat your oven to 180 deg C/350 deg F/gas mark four. Grease a 20cm (eight ins) cake tin.
- Melt your butter and honey in a small pan over a low heat. Place your flour, salt, bicarbonate of soda and allspice in a large bowl. Mix in your hot liquid. Beat your eggs then add to the mixture too. Grate your carrots then stir them into the batter, along with your chopped nuts. Pour into your tin and bake in the centre of your oven for about 40 minutes or until cooked all the way through, and a skewer comes out clean.
- For full instructions please see : www.sugarfreerecipes.co.uk
0 Response to "No Sugar Carrot and Courgette Cakes"
Post a Comment