This is my first attempt at a sugar free 'large' round cake. Generally I have stuck to smaller cakes, easier to freeze and reheat etc. There was something which made me want to give it a go and to be honest I pretty much made this up as I went along. The results though were pretty good if I say so myself. Much lighter than a carrot cake and although it is missing out on some of that fabulous flavour you get from good unrefined sugar; it's a different result but no worse for it, light and fruity and most importantly a hit with my son.
Sugar Free Carrot, Sultana and Apple cake - makes 1 large cake
60g Stoned dates, chopped
70g grated carrot
2 small apples, grated (including the skin but discard the core)
260g Self Raising flour (I used 3/4 white self raising to 1/4 wholemeal but you could use all white)
1/2 tsp nutmeg
1 tsp baking powder
100ml mild flavoured vegetable oil
Put the dates, sultanas and water into a saucepan, bring to the boil and simmer for approx 5 mins. In the meantime grate the carrots and apples, add to the sultana mix and allow to cool until at room temperature.
Preheat the oven to 180oC, 350F. Line a 7 inch, 18 cm cake tin with non stick baking parchment.
Put the flours, nutmeg and baking powder into a bowl.
Add the oil and eggs to the cooled sultana mix. Add the flour to the wet mix and mix it all together.
Pour into the cake tin and bake for 45 mins or until a knife comes out mostly clean. Just be wary with this much fruit and vegetables in a cake, even when cooked the knife won't be spotless.
Sorry for the photograph, not my best, unfortunately I'm currently without my husband's camera so I can't do swanky things with depth of field as easily. Ah now my photography secrets are revealed!
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