Juliet Sear’s Sugar Free Carrot Cake Traybake
If you're hoping to cut back on your sugar intake this year, desserts might seem like a dreary prospect. But you don't have to ditch the sweet treats altogether in order to stick to your diet! Juliet Sear will be making a sugar-free dessert that’s sure to satisfy your sweet tooth, and taste just as delicious! Her carrot cake is packed with flavour and has the added bonus of being entirely sugar-free... but will Cat and Ben be able to tell which carrot cake has been made without sugar? We’ll be putting it to the ultimate test.
Juliet Sear’s Sugar Free Carrot Cake Traybake
Makes: 16 squares
Ingredients
300g soft brown sugar free alternative 300g sunflower oil 6 medium eggs240g grated carrot 237g sultanas3 oranges, zested 1 1/2 tsp bicarbonate of soda1 tbsp ground cinnamon1 tbsp ground ginger3/4 tsp sea salt 300g self raising flour
To decorate (optional)250g full-fat Greek yogurt1 ½ tsp vanilla extract1 orange15g pistachios, chopped
Method
1. Preheat the oven to 180°C fan/ Gas 4. Grease and line a 23cm square cake tin with baking paper.
2. In a large bowl, whisk the soft brown sugar free alternative into the oil.
3. Add the eggs and whisk through.
4. Tip in the carrot, sultanas and orange zest, mix together with a spoon.
5. In a separate bowl, whisk the bicarbonate of soda,cinnamon, ground ginger and salt through the flour with a fork. Add to the wet mixture and gently combine until just mixed, then place in the tin.
6. Bake for approximately 40-45 minutes until the sponge is golden, springy and cooked through. Cover lightly with foil if it starts to brown. Leave to cool in the cake tin for 5 minutes, then turn out onto a wire rack to cool completely.
7. To decorate, mix the Greek yogurt, vanilla and the zest of half the orange together. Use the other half to grate thin strips of orange peel for decoration.
8. Place the cake on a serving platter then spread and swirl over the Greek yogurt frosting. Sprinkle with chopped pistachios and grated orange peel strips.