This recipe makes 6 portions, 1 portion contains:
Pre heat oven to 180˚C/160˚C fan/gas mark 4.
In a bowl, add butter and sweetener, mix for 2 minutes until fluffy.
Add MCTprocal™ , ground almonds, carbohydrate-free baking powder, walnuts, and cinnamon. Using fingers, rub the mixture to a sandy texture.
Add egg, water, vanilla essence, sugar-free maple syrup and 8g of carrot, mix until a smooth, thick batter is formed
Line a 12cm diameter spring loaded tin and pour in cake mixture. 6. Bake for 25 minutes or until a metal skewer inserted into the middle comes out clean.
Transfer the cake to a wire rack and leave to cool completely.
Add sugar-free icing sugar and cream cheese to a bowl, mix together.
Add the double cream, continue to mix until combined.
Using a palette knife, spread the cream cheese icing over the top of cake.
Sprinkle the remaining 2g of carrot over the top, cut into 6 equal portions and serve.
MCTprocal™ is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
Always check with your dietitian what is suitable for you.
- Carrot Cake
- 25g Butter, room temperature
- 14g Sweetener e.g. Sukrin gold
- 32g MCTprocal™
- 64g Ground almonds
- 3g Carbohydrate-free baking powder e.g. Barkat
- 10g Walnuts, chopped
- 2g Cinnamon
- 2 drops Vanilla essence
- 25g Egg, beaten
- 30g Water
- 10g Sugar-free maple syrup e.g. Walden Farms
- 10g Carrot, finely grated
- Cream cheese icing
- 20g Sugar-free maple syrup e.g. Walden Farms
- 20g Cream cheese, full fat
- 6g Double cream e.g. Morrison's or Tesco
