Indulge in a Guilt-Free Winter Delight with This Sugar-Free Carrot Cake
For those who adore the comforting taste of carrot cake but are keen to reduce their sugar intake, a brilliant solution has emerged. This specially crafted recipe offers all the flavour and satisfaction of a traditional carrot cake, without the usual sugar content. It's an ideal choice for health-conscious bakers looking for a wholesome treat during the colder months.
A Natural Sweetener Makes All the Difference
The secret to this cake's success lies in its use of xylitol, a natural sweetener that provides sweetness without the refined sugar. This dairy-free creation has garnered significant praise, with numerous five-star reviews celebrating it as potentially the best ever carrot cake. Many enthusiasts have described the final product as utterly delicious, making it a perfect companion to a hot beverage on bleak winter afternoons.
Simple Ingredients for a Straightforward Bake
This recipe requires only a handful of accessible ingredients, ensuring the baking process remains uncomplicated. The combination of pecans, cinnamon, and sultanas delivers a rich, aromatic flavour profile that perfectly complements the natural sweetness of the grated carrot and xylitol.
Ingredients You Will Need
- 100g pecans
- 140g sieved self-raising flour
- Two teaspoons of ground cinnamon
- One teaspoon of bicarbonate of soda
- 140g xylitol
- Two large eggs, at room temperature
- 140ml rapeseed oil
- 175g grated carrot
- 100g sultanas
Step-by-Step Baking Method
- Begin by preheating your oven to 180°C (or 160°C for a fan-assisted oven). Grease and line an 18cm round cake tin with parchment paper.
- Set aside 12 whole pecans for decoration. Roughly chop the remaining pecans.
- In a large mixing bowl, combine the sieved flour, ground cinnamon, bicarbonate of soda, xylitol, and the chopped pecans.
- In a separate bowl or jug, whisk together the eggs and rapeseed oil until well blended.
- Pour the egg and oil mixture into the dry ingredients. Stir gently until all components are just combined.
- Carefully fold in the grated carrot and sultanas, ensuring they are evenly distributed throughout the batter.
- Transfer the mixture into your prepared cake tin. Level the top with a spatula and arrange the reserved whole pecans in a circle around the edge for an attractive finish.
- Bake for approximately one hour to one hour and ten minutes. The cake is ready when the surface springs back lightly to the touch and a skewer inserted into the centre comes out clean. Check after 50 minutes; if the top is browning too quickly, loosely cover it with a sheet of foil.
- Allow the cake to cool in the tin on a wire rack for about ten minutes before turning it out to cool completely.
Serving and Storage Suggestions
This sugar-free carrot cake can be enjoyed slightly warm or completely cold. For an extra touch of sweetness, consider drizzling it with a little agave syrup before serving. When stored in an airtight container, the cake will remain fresh and moist for up to five days, making it a convenient make-ahead dessert for the week.
This recipe proves that you don't need to sacrifice flavour for a healthier alternative. It's a wonderful way to enjoy a classic bake with a modern, sugar-conscious twist.
