This recipe is from Diabetes Cookbook (DK books) in conjunction with Diabetes Australia. It’s rated intermediate on the GI index.
Ingredients: [‘self-raising flour’, ‘whole wheat self-rising flour’, ‘bicarbonate of soda’, ‘ground cinnamon’, ‘nutmeg’, ‘carrots’, ‘desiccated coconut’, ‘pecan nuts’, ‘sultanas’, ‘eggs’, ‘apple juice’, ‘skim milk’, ‘reduced-fat cream cheese’, ‘white sugar’, ‘lemon zest’]
Quantity of Ingredients: [“”,”150 g self-raising flour”,”150 g whole wheat self-rising flour”,”1/2 teaspoon bicarbonate of soda”,”2 teaspoons ground cinnamon”,”1 teaspoon freshly grated nutmeg”,”500 g carrots, grated “,”30 g desiccated coconut”,”30 g pecan nuts”,”80 g sultanas”,”2 eggs”,”125 ml apple juice”,”250 ml skim milk”,””,”200 g reduced-fat cream cheese”,”3 tablespoons white sugar”,”2 teaspoons grated lemon zest”]
Number of Servings: 18
Steps: [‘Preheat oven to 200°C/400°F/Gas 5.’, ‘Lightly grease and flour a deep 20cm (8in) tin.’, ‘Sift flours, bicarb, and spices into a large bowl. Add carrot, coconut, nuts and sultanas. Beat eggs, add apple juice. Once well mixed, add milk; stir well to combine.’, ‘Add liquid to dry ingredients; stir well until well mixed. Pour the batter into the prepared pan and bake for 40 – 45 minutes, or until golden and firm to touch.’, ‘Cool the cake in the tin for a few minutes, and then turn out onto a wire rack to cool completely.’, ‘For the topping, beat the ingredients together until smooth; spread over the cake. Decorate with extra pecans and grated carrot if desired.’]