Low GI - Carrotcake

One of my favorite American things is Carrot cake. So when I was back in The Netherlands I looked up a recipe online. It was not easy because I do not eat any sugar. But I found one. So all proud of my cake I took a bite and…I forgot this one ingredient, yeast. Bleh! It really looks great on the picture and it took my around 4 hours but unfortunately I had to throw it away.

Better luck next time, right?

Recipe:

50 gr Apple syrup

Juice and the skin of 1 orange

175 ml  Apple juice

110 ml water

125 gr scrapped carrot

100 gr dairy butter

100 gr dried chopped figs

90 gr dried chopped apricots

40 gr coconut juice

1 teaspoon cinnamon

½ teaspoon fresh nutmeg

225 gr whole wheat flour

Pinch of salt

2 swabbed teaspoons of baking soda

50 gr chopped walnuts

70 gr chopped pecan nuts

Topping

150 gr Philadelphia

100 gr crème fraiche

2 tb soft dairy butter

1 tb vanilla essence

Put the apple syrup, skin of the orange, juice of the orange, apple juice, carrot, butter, figs, apricots, coconut juice, cinnamon and the nutmeg in a pan and cook it softly for 5 minutes. Then let it cool down.

Pre-heat the oven at 180 degrees Celsius.

Mix the flour, salt and the baking soda in a bowl, add the walnuts and the pecan nuts. Then make a pit and pour the carrot mix into the bowl. Mix all together.

Butter up the tin and sprinkle it with some flour. Pour the mixture into the tin and put it in the oven for 40 to 60 minutes. When you use a spike to test the dough it must be dry and clean, then the cake is done.

Put the topping on the cake just before serving.