Guilt-Free (Miniature) Carrot and Walnut Cake

Thanks to PATRICK HOLFORD for this fabulous, dead simple, tea-time treat that you can enjoy without feeling guilty. “The walnuts, carrots and eggs in this cake lower the GL score and provide plenty of varied nutrients. Delicious with a cup of herbal tea at the end of a long day. If you choose the walnut topping, this cake will keep in an airtight tin for up to 2 days. If you opt for the cream cheese frosting, cover the cake and store in the fridge for 2 days.”  YAY!!!  Let the holidays continue!!

Serves 4

50g Coconut oil or butter (at room temperature)
50g Xylitol
50g Soya flour (available from Dischem)
¼ tsp Baking powder
50g Ground walnuts
50g Chopped walnuts
1 Medium carrot peeled and finely grated
2 Medium eggs

For the topping choose from…

Cream Cheese Frosting  
50g Low fat cream cheese
½ tsp Vanilla extract
1 tsp Xylitol

Or

Walnut Topping
2tbsp Chopped walnuts

1. Preheat the oven to 180C/Gas Mark 4. Grease and line a miniature 10cm cake tin or large ramekin with non-stick paper.
2. Cream the Coconut oil or butter and Xylitol together until soft and smooth.
3. Stir in the flour, baking powder and ground walnuts until the mixture resembles breadcrumbs.
4. Mix in the chopped walnuts and carrot, then stir in the eggs without beating them.
5. Spoon into the prepared cake tin and sprinkle the chopped walnut on top, if using.
6. Bake for 35 minutes or until the top is risen and golden.
7. Remove from the oven and cover the top with tin foil, then bake for a further 20 minutes or until the cake is cooked. (Tip: insert a skewer into the middle – if it comes out fairly clean then the cake is cooked, if it is still runny then it needs a bit longer).
8. Allow to cool before icing with the cream cheese frosting, if using.
9. To make the cream cheese frosting, mix all the frosting ingredients together well. Spread on top of the cooled cake.

NOTES:
5 GL’s per serving (which equals your mid-morning or late afternoon snack – yum!).
Ideal lunch box treat for little ones as this cake will have very little impact on their blood sugar levels.
Avoid the cream cheese topping if you cannot eat dairy.
Who said dieting can’t be fun??

I haven’t tried baking this mini cake as individual muffins – if you decide to give it a try please let me know how it turns out as this would be ideal – use the “comments” box below. xxx