Pecan and carrot cake with sugar substitute
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- Preparation:
- Total:
- Serves: 12 persons
Ingredients
- 800 gplain greek yoghurt
- 4 tbsprice syrup
- 1vanilla pod
- 150 gbutter
- 150 grice syrup
- ½ tspsalt
- 3eggs
- 125 ggluten-free wholegrain rolled oats
- 100 gground almonds
- 100 gpecan nuts
- 100 gMaizena cornflour
- ½ tbspgingerbread spice
- 1 tspbaking powder
- 200 gcarrots
- 50 gginger
- 1organic lime
- 12pecan nuts
- ½ tbsprice syrup
Instructions
Step 1
Combine the yoghurt, rice syrup and vanilla, pour into a sieve lined with a cheesecloth, place the sieve over a bowl, cover and leave to drip in the fridge for approx. 3 hrs. Gently squeeze out the yoghurt.Step 2
Mix the butter, rice syrup and salt in a bowl. Whisk in the eggs one at a time. Mix the flour with all the other ingredients up to and including the baking powder. Mix in with the carrots, ginger and lime zest, transfer the cake mixture to the prepared tin.Step 3
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Cut once through the sponge.Step 4
Mix the frosting with the reserved lime juice until smooth. Spread ½ of the frosting over the cake base. Cover with the top half of the cake, spread the remainder of the frosting on top. Mix the nuts and syrup, spread on top of the cake.