The best guilt-free carrot cake you’ll ever make
That’s a pretty big claim, we know. But it’s one we’re prepared to make because we know you’ll love it. We’ve switched out the sweet stuff for our favourite plant based sugar substitute, xylitol, and we’ve added extra spices, vanilla, and an assortment of nuts and seeds. Drooling yet? We thought so – time to get baking.
- 175g Total Sweet Xylitol
- 200g self-raising flour
- 175g butter
- 4 large free-range eggs
- 4 large carrots (grated)
- 1 desert spoon Madagascan vanilla extract
- 3 tsp cinnamon powder
- 2 tsp ginger powder
- 1.5 tsp baking powder
- 2 handfuls of unsweetened dried fruit
- 2 handfuls of a mix of walnuts/almonds/pecans
- 2 handfuls of pumpkin seeds
Make your cake batter by whisking together the xylitol and the cubed butter with an electric whisk until smooth. Add the eggs and whisk until the mixture is light and fluffy before adding the self-raising flour.
To your cake batter, add the spices, baking powder and grated carrot, followed by the remainder of the dry ingredients. Beat until everything is evenly mixed together. Give it a little taste test to check you’ve got the right about of spices. (In our eyes, the more cinnamon the better).
Line a cake tin with some grease proof paper then pour the mixture in and bake for 30-40 minutes at 180 degrees until the mixture stops wobbling when you shake the tin. Or, do the classic ‘does the knife come out clean?’ test. If it does, you’re in business. Leave it to cool before tucking in without the guilt.
Never baked with xylitol before? Give it a go. It’s super easy and we know you won’t be let down. Don’t forget to upload a snap to Instagram and tag @peppersmithuk so we can see your creations.