Low-GI carrot cake

May 5, 2015 (Last Updated: January 11, 2019)
Low-GI carrot cake recipe

Annica has a reputation for beautiful cakes for special occasions. She also offers catering services and runs Annica’s in The Michelangelo Towers in Sandton, Johannesburg. For more information visit www.annicasdeli.co.za, email [email protected] or call 011-884-9445.

Print Recipe

Low-GI carrot cake

Serves: 1 cake
Cooking Time: 2 hrs 20 mins

Ingredients

  • Cake

  • 4 large eggs
  • 200ml olive oil
  • 380g sugar
  • 200g cake flour
  • 5ml (1 tsp) bicarbonate of soda
  • 5ml (1 tsp) ground cinnamon
  • 5ml (1 tsp) ground nutmeg
  • 180g raisins
  • 500g carrots, grated
  • 3 red apples, grated
  • 150g oat bran
  • a pinch of ground cloves

  • Topping

  • 50ml butter, at room temperature
  • 60g cream cheese
  • 2 – 3 drops vanilla extract
  • 240g icing sugar
  • 50g pecan nuts, chopped and roasted
  • dried fruit, to garnish

Instructions

1

Preheat the oven to 160°C and lightly grease a 30cm cake tin.

2

For the cake, mix the eggs, oil and sugar together. Add the flour, bicarbonate of soda and the spices, and mix to combine.

3

In a separate bowl, mix the raisins, carrots, apples, oat bran and cloves. Add it to the flour mixture and stir to combine.

4

Pour the mixture into the cake tin and bake for 1 hour. Cover with foil and bake for another hour. The cake is cooked if a skewer inserted into the middle comes out clean. If needed, cover with foil and bake for a further 15 minutes. Leave to cool, then turn the cake out onto a wire rack.

5

For the topping, beat the butter, cream cheese and vanilla extract together with an electric beater until smooth. With the beater running at a low speed, gradually add the icing sugar. Beat until smooth.

6

Spread the icing over the cake and sprinkle with the pecan nuts. Garnish with dried fruit. Keep the cake refrigerated for up to 3 days.

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May 5, 2015 (Last Updated: January 11, 2019) By
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