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Ingredients
CAKE
- 1 cup olive oil
- 1 cup firmly packed brown or Rapadura sugar
- 3 eggs, lightly beaten
- 1 ½ cups of wholemeal self-raising flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 2 cups firmly packed grated carrot
- 1 cup walnuts, chopped
ICING
- 250gm cream cheese
- ½ cup Xylitol
- 1 teaspoon of vanilla extract
Preparation
Preheat oven to 180C. Grease and line a 20cm cake tin. Place oil, sugar and eggs into a bowl. Whisk well to combine. Sift flour, bicarbonate of soda and cinnamon over oil mixture. Stir gently to combine. Stir in carrot and walnuts. Mix well. Spread mixture into cake tin. Bake for 45 minutes. Allow to cool for 10 minutes before turning onto a wire rack. Icing: combine all ingredients and spread over cake when cool.
Notes/Tips/References
Xylitol is a naturally occurring sweetener found in the fibres of many fruits and vegetables, including various berries, corn husks, oats, and mushrooms. It can be extracted from corn fibre, birch, raspberries, plums, and corn. Xylitol is roughly as sweet as sucrose but with only two-thirds the food energy.