Recipe

Low sugar, gluten free carrot cake with cream cheese frosting

Forget everything you know about carrot cake: this Noshu low sugar, gluten free option will leave you hooked. Topped with cream cheese frosting, it redefines indulgence.

  • Serves 8
  • Print
    Print

Ingredients

YOU WILL NEED
  • 6 inch round cake tin or a 20 cm x 20 cm square brownie tin (baking times may vary)
  • 1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix
  • Electric Mixer
  • Aluminium foil
INGREDIENTS
  • 1 sachet Noshu 98% Sugar Free Vanilla Cupcake mix
  • ½ tsp cinnamon
  • 2 tsp mixed spice
  • ¼ tsp ginger powder
  • ½ tsp bicarb soda
  • 2 tbsp water
  • 100 g almond meal
  • 39 g shredded coconut
  • 50 g walnuts (roughly chopped)
  • 40 g sultanas (optional)
  • 2 large eggs
  • 70 g sunflower or coconut oil
  • 70 g pineapple (crushed & strained)
  • 130 g carrot (grated)
FOR THE FROSTING
  • 1 sachet Noshu 98% Sugar Free Vanilla Cupcake Frosting mix
  • 150 g cream cheese

Method

METHOD
  • 1
    Preheat oven to 165°C (155°C fan forced). Grease and line your 6" round cake tin, or 20 cm x 20 cm square brownie tin with baking paper.
MIX
  • 2
    In a large mixing bowl, stir together the cupcake mix, cinnamon, mixed spice, ginger, bicarb soda, almond meal, coconut, walnuts and sultanas (if using) with a wooden spoon. Add in the eggs, water and oil, and mix until well combined.
  • 3
    Add in your crushed pineapple along with the grated carrot and give this a really good mix through. Once these ingredients release some of their moisture the batter will come together properly. This batter will be thick but should be easily spreadable and smooth.
BAKE
  • 4
    Pour batter into your prepared baking tin and cover with foil.
  • 5
    Place in preheated oven. If baking in a 6" round tin, remove the foil at 30 minutes. Bake for a further 30 minutes then check with a skewer. If your cake is not fully cooked through (with the skewer coming out clean), bake for another 5–10 minutes but keep an eye on it.
  • 6
    If baking in a square brownie tin, remove the foil at 25 minutes. Bake for a further 25 minutes. If your cake is not fully cooked through (with the skewer coming out clean), bake for another 5–10 minutes keeping an eye on it.
  • 7
    You'll know your cake is ready when it has risen, is golden brown, and a skewer inserted comes out clean.
    Allow cake to cool fully on a wire cooling rack before decorating.
DECORATE
  • 8
    In a medium mixing bowl, beat cream cheese for 2 minutes with the electric mixer. Slowly add in the Noshu Vanilla Cupcake Frosting Mix while mixing on a low speed. Once fully added, beat for a further 4 minutes until light and fluffy.
  • 9
    Spread frosting over cooled cake and decorate as desired.
STORE
  • 10
    Best served fresh at room temperature. You can also keep chilled in an airtight container for up to 3 days or freeze for up to 3 months.

More From Women's Weekly Food