Recipe
Carrot Cake
Recipe highlights
Total cooking time:
50 min
Category:
Low Protein Diet - Exchange value 1/2* (per serving 0)
Servings:
12
Ingredients**
- 125g butter
- 125g light muscovado sugar
- 30g golden syrup/honey
- 275g Loprofin Mix
- 2 tsp Loprofin Egg Replacer
- 50g carrots, grated
- 2 tsp baking powder
- ½ tsp ginger
- ½ tsp cinnamon
- 250mls Sno-Pro
Cream cheese frosting
- 75g butter room temp
- 75g low protein cream cheese
- 200g icing sugar
- 1 tsp vanilla essence
Method
- In a large bowl, cream the butter and sugar together until the mixture is light and fluffy.
- Add the golden syrup to the bowl and beat to combine.
- Next, to the mixture, add the Loprofin Mix, Loprofin Egg Replacer, carrots, spices, Sno-pro, and baking powder - mix until you have a soft batter.
- Transfer the cake mixture to a greased lined tin, 8 inches round, and bake in a 170°C preheated oven for 30-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
- To make the cream cheese frosting, place the cream cheese, butter, icing sugar, and vanilla into a bowl and mix thoroughly.
- Once the cake is cooled, spread the cream cheese frosting over the top of the cake.
Chef tips:
- You can add 50g of dried fruit to the basic mix.
- You can also bake this mixture in muffin tins – the batter will make 12 muffins.