This is a low sugar (and somewhat less yummy) version of the Nutty Carrot Cake that I made earlier. This cake has noticeably less sweetness and less calories as the first one. This one is compatible for people watching their sugar intake, like my mum.
Serves 12 (mini loaves)
Prep 20 mins + up to 1 hour grating
Cook 20 mins
30g sweetener (may use up to 50g to increase sweetness)
1 orange rind, grated (you can slice up the rest of the orange and use to serve alongside the carrot cake)
5 tsp baking powder
pinch of salt
75g mixed nuts, chopped
75g butter, softened
100ml low fat milk
tray of mini loaves (12)
Peel and grate the carrots. This is a time consuming process that took me up to an hour.
Preheat the oven to 180C.
Beat together the egg yolks, sweetener, and grated orange rind until it becomes creamy. Add in the flour, baking powder, salt, and the nuts. Then blend in the carrots, butter, and milk. The mixture should be quite thick.
Whisk the egg whites until stiff and fold into the mixture.
Evenly distribute the mixture into 12 loaves and bake for 20 minutes or until golden brown and cooked through.
Serve with the leftover orange wedges.