Carrot & Pecan Cake

"This recipe is from Diabetes Cookbook (DK books) in conjunction with Diabetes Australia. It’s rated intermediate on the GI index."
 
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Ready In:
1hr 40mins
Ingredients:
15
Yields:
1 cake
Serves:
18
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ingredients

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directions

  • Preheat oven to 200°C/400°F/Gas 5.
  • Lightly grease and flour a deep 20cm (8in) tin.
  • Sift flours, bicarb, and spices into a large bowl. Add carrot, coconut, nuts and sultanas. Beat eggs, add apple juice. Once well mixed, add milk; stir well to combine.
  • Add liquid to dry ingredients; stir well until well mixed. Pour the batter into the prepared pan and bake for 40 - 45 minutes, or until golden and firm to touch.
  • Cool the cake in the tin for a few minutes, and then turn out onto a wire rack to cool completely.
  • For the topping, beat the ingredients together until smooth; spread over the cake. Decorate with extra pecans and grated carrot if desired.

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RECIPE SUBMITTED BY

HiI'm Jenny B..........an adopted Aussie in '72, originally hailing from Trinidad & Tobago........I currently live in S.A....alovely spot called Hallett Cove, south of the city and heading towards some of our famous wineries.....McLarenvale.........Professionally I'm a Mental Health Nurse,working in the I.C.U of Adelaide's major psychiatric hospital........I have 3 grown daughters ,all live interstate/o'seas........I go ten pin bowling as often as possible.....very good exercise !! <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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