I’ve just made a gluten free, healthy carrot cake with sweet potato, carrots and ground almonds in place of flour.  I’ve used less butter, due to the moisture from the carrot and potato, and I used Xylitol (also sold as Perfect Sweet in Supermarkets) in place of sugar.

So this is what I used:

  • 75g butter
  • 75g Xylitol – beat together
  • 1 egg – add in and beat
  • Handful of sultanas – add in
  • Half large grated carrot – add in
  • Half sweet potato cooked and mashed – add in (I chopped very small and boiled for ten minutes)
  • 100g ground almonds – add in
  • Large pinch of cinnamon – add in

All of this took ten minutes which I then baked in a loaf tin at 180 for 25-30 minutes.  You could double the mixture and place a in large round cake tin.

Having cooled the cake, I then added some healthy frosting made from natural yoghurt and some sieved icing powder which I drizzled over and topped with a couple of walnuts and a little grated carrot.  Because of the yogurt, this cake is best kept refrigerated.

Ta Da!

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