Big Nana’s Carrot Cake

Gluten-free | Sugar-free | Dairy-free option

Makes 1 cake to serve 6-8

Why it’s delicious

Big Nana, as her great-grandkids fondly knew her, was one of the best bakers I know. Her carrot cake was legendary. A visit to Big Nana's house would always involve a large slice of her flavoursome cake, which was always as perfectly appointed as she was, with just the right amount of spice, tender carrot, and creamy lemon icing. 

When grating the carrot, make sure to grate it fine. This will help to keep the cake lovely and moist.

Helpful Hints + Tips 

I use Zero as Sugar Pure Erythritol, and Sweet as Fibre Syrup in this recipe. Both products are sugar and gluten-free and won't spike blood glucose levels, making them an excellent healthy alternative to refined sugar and syrups. Zero as Sugar has zero calories, and sweet as Fibre Syrup has only 16 calories per 10 grams, making it an excellent low-carb option for baking and sweetening food. 

Ingredients

• 80 ml (2.7 oz) olive, avocado or melted coconut oil
• 180 g (6.3 oz) Zero as Sugar Pure Erythritol
• 20 g (⅔ oz) Sweet as Fibre Syrup
• 2 large eggs at room temperature 

• 140 g (4.9 oz) gluten-free flour or my gluten-free flour blend
• ¾ tsp baking powder
• ¾ tsp baking soda
• 1 tsp cinnamon
• 1 tsp pure vanilla powder or vanilla extract 
• ¾ tsp xanthan gum or guar gum
• 180 g (6.3 oz) finely grated carrot 
• 50 g (1.7 oz) chopped raw pecans or walnuts + extra for topping the cake 

Lemon cream cheese icing - dairy option

• 30 g (1 oz) grass-fed butter, soft but not melted
• 60 g (2 oz) lactose-free cream cheese, soft
• 80 g (2.8 oz) powdered Zero as Sugar Pure Erythritol (I use my coffee grinder to powder the Erythritol) 

• ½ tsp pure vanilla powder or vanilla extract 
• 1-2 tsp freshly squeezed lemon juice 

Lemon icing drizzle - dairy-free option

• 100 g (3.5 oz) Zero as Sugar Pure Erythritol
• ½ tsp pure vanilla powder or vanilla extract 
• 1 tbsp + freshly squeezed lemon juice 

Method

1. Preheat the oven to bake at 160 C (320F) and line a 15-20 cm (6-8 inch) cake tin with nonstick baking paper on the bottom and sides. 
2. In a large mixing bowl, whisk together the oil, erythritol, and fibre syrup for 3-4 minutes. Then, add the eggs one at a time, whisking well between each addition. 
3. Into another bowl, sift the dry ingredients of gluten-free flour, baking powder, baking soda, cinnamon, vanilla powder if using and xanthan gum. 
4. Mix the dry ingredients into the egg mixture, and if you are using vanilla extract, add it now. Stir in the carrots and nuts until well blended, and then add the cake batter to the lined cake tin, smoothing off the top with a spatula. 
5. Bake in the centre of the oven for 45-60 minutes. The cake is ready when it is nicely golden on top and when a skewer inserted into the centre comes out clean. 
6. Allow the cake to cool in the tin for 10 minutes, and then turn the cake out onto a wire rack to cool completely before icing. 

To make the Lemon cream cheese icing

1. Blend all the ingredients in a small food processor or with an electric whisk until light and fluffy. Add as much fresh lemon juice as you need, tasting as you go until you achieve a desirable tartness. 

To make the Lemon icing drizzle

1. Whisk the lemon juice into the dry ingredients until a thin icing forms. 
2. Top your cake with your preferred icing and serve immediately. This cake is best eaten on the day you make it but will last for 2 days if stored in the fridge. Just make sure to take the cake out of the fridge and let it sit on the bench for 1-2 hours to come up to room temperature before serving.