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    You are in: Home / Australian / Carrot & Pecan Cake Recipe
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    Carrot & Pecan Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    1 hrs

    40 mins

    jenny butt's Note:

    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:

    Serves: 18

    Yield:

    cake

    Units: US | Metric

    For the cake

    For the topping

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Carrot & Pecan Cake

    Serving Size: 1 (84 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 130.8
     
    Calories from Fat 42
    32%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.0 g
    10%
    Cholesterol 30.0 mg
    10%
    Sodium 219.1 mg
    9%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 1.8 g
    7%
    Sugars 8.0 g
    32%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    whole wheat self-rising flour

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