CARROT CAKE

This was the first sugar-free cake that I experimented with and it inspired me to write the book. Who can say no to an ace cinnamon carrot sponge with whipped creamy topping? It’s one of those classic cakes we should all have a recipe for. SERVES 12-16 100g coconut flour 150g ground almonds 200g Xylitol (see pages 44 and 45) 2 tsp baking powder (gluten-free if wished) 1 tsp bicarbonate of soda 2 tbsp ground cinnamon 1 tsp mixed spice 6 medium eggs 200g butter, melted 1 tsp vanilla extract 300ml milk 250g carrots 1 medium apple ICING 50g Xylitol icing sugar plus more to taste 800g cream cheese 1 tsp ground cinnamon plus extra for dusting

Preheat the oven to 170C/ gas 3. Grease and line the base of two round 23cm wide, 7.5cm deep springform cake tins (or similar). Mix the dry ingredients in a large bowl then, in a separate bowl, whisk the eggs, butter, vanilla extract and milk.

Peel and grate the carrots on a coarse grater, along with the apple (no need to peel), then add to the egg mix and stir until combined. Finally, fold in the flour mix. Divide the mix between the two tins and bake for 40 minutes or until a skewer comes out clean and the cakes are slightly raised and golden, then take out of the oven and cool completely.

While the cakes are cooling, make the icing. Sift the icing sugar and then mix well with the cream cheese, 1 tsp cinnamon and extra sweetener to taste, whisking until you have a thickened and spreadable frosting. Spread a generous layer of the cream cheese icing on the first cake, place the second one on top and then finish with another layer of icing. Sprinkle with cinnamon and serve.