Carrot & Pecan Cake

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Total Time
1hr 40mins
Prep
1 hr
Cook
40 mins

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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Ingredients

Nutrition

Directions

  1. Preheat oven to 200°C/400°F/Gas 5.
  2. Lightly grease and flour a deep 20cm (8in) tin.
  3. 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.
  4. 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.
  5. Cool the cake in the tin for a few minutes, and then turn out onto a wire rack to cool completely.
  6. For the topping, beat the ingredients together until smooth; spread over the cake. Decorate with extra pecans and grated carrot if desired.