Sophie Michell's sugar-free carrot cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sophie Michell’ s sugar-free carrot cake By You Magazine - May 27, 2018 This was the first sugar-free cake that I experimented with and it inspired me to write the book. Who can say no to an ace cinnamon carrot sponge with whipped creamy topping? It’s one of those classic cakes we should all have a recipe for. David Loftus SERVES 12-16 100g coconut flour 150g ground almonds 200g Xylitol 2 tsp baking powder (gluten-free if wished) 1 tsp bicarbonate of soda 2 tbsp ground cinnamon 1 tsp mixed spice 6 medium eggs 200g butter, melted 1 tsp vanilla extract 300ml milk 250g carrots 1 medium apple FOR THE ICING 50g Xylitol icing sugar plus more to taste 800g cream cheese 1 tsp ground cinnamon plus extra for dusting 1. Preheat the oven to 170C/gas 3. Grease and line the base of two round 23cm wide, 7.5cm deep springform cake tins (or similar). Mix the dry ingredients in a large bowl then, in a separate bowl, whisk the eggs, butter, vanilla extract and milk. 2. Peel and grate the carrots on a coarse grater, along with the apple (no need to peel), then add to the egg mix and stir until combined. Finally, fold in the flour mix. Divide the mix between the two tins and bake for 40 minutes or until a skewer comes out clean and the cakes are slightly raised and golden, then take out of the oven and cool completely. 3. While the cakes are cooling, make the icing. Sift the icing sugar and then mix well with the cream cheese, 1 tsp cinnamon and extra sweetener to taste, whisking until you have a thickened and spreadable frosting. Spread a generous layer of the cream cheese icing on the first cake, place the second one on top and then finish with another layer of icing. Sprinkle with cinnamon and serve. PET SAFETY NOTE Xylitol is toxic to dogs. Don’t feed your pet anything containing Xylitol – if this is a concern for you can use an erythritol-based sweetener instead. SAVE 25 PER CENT ON SOPHIE’S NEW BOOK Baking Without Sugar by Sophie Michell will be published by White Owl, an imprint of Pen & Sword, on Thursday, price £25. To order a copy for £18.75 (a 25 per cent discount) until 10 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved