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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
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1/2 cup (100 g) brown sugar
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1/2 stick (64 g) butter, softened
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1/4 cup low protein cream cheese
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2 tsp ground cinnamon
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2 tsp ground ginger
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2 tsp baking powder
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1 1/4 cups (138 g) low protein flour
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1 cup (120 g) raw carrot, grated
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1/4 cup (30 g) dried mixed fruit, chopped
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1/2 cup (120 ml) almond milk
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1 tsp low protein egg replacer
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3 Tbsp maple syrup
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For the decoration:
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3/4 cup (200 g) rich cream cheese style frosting (store bought)
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Ground cinnamon (to dust)