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Carrot Cake
- RECIPE MAKES: 1 cake (8 pieces)
- PREP TIME: 10 minutes
- COOK TIME: 30 minutes
Method
- Preheat oven to 400° F.
- Cream brown sugar, butter, cream cheese, and spices in a medium-sized bowl.
- Add baking powder, low protein flour, carrot, and dried mixed fruit to the butter mixture and stir.
- In a separate bowl combine almond milk, egg replacer and maple syrup.
- Combine both mixtures to form a batter. Pour into a greased and parchment paper-lined 9 inch cake tin.
- Bake in preheated oven for 30 minutes until golden.
- Remove from the oven and allow to cool, then turn out of the cake tin.
- Once cooled, spread the frosting on the top, and dust with cinnamon.
Nutrition Info Per Serving (1/8 cake):
Calories: 310 | Protein: 0.65 g | Phenylalanine: 28 mg
Ingredients
- 1/2 cup (100 g) brown sugar
- 1/2 stick (64 g) butter, softened
- 1/4 cup low protein cream cheese
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp baking powder
- 1 1/4 cups (138 g) low protein flour
- 1 cup (120 g) raw carrot, grated
- 1/4 cup (30 g) dried mixed fruit, chopped
- 1/2 cup (120 ml) almond milk
- 1 tsp low protein egg replacer
- 3 Tbsp maple syrup
- For the decoration:
- 3/4 cup (200 g) rich cream cheese style frosting (store bought)
- Ground cinnamon (to dust)
Table
