Sugar-free carrot cake

Serves 6

Preparation time: 10 min

Cooking time: 50 min

375 ml (1 ½ c) self-raising flour, sifted

10 ml (2 t) ground cinnamon

5 ml (1 t) bicarbonate of soda

180 ml (? c) xylitol

80 g pumpkin seeds, roughly chopped

2 eggs

125 ml (½ c) canola oil

3 carrots, grated

60 g sultanas

Preheat the oven to 180 °C. Grease an 18 cm round baking tin and line it with baking paper.

In a large mixing bowl, combine the flour, cinnamon, bicarbonate of soda, xylitol and pumpkin seeds.

In a separate bowl or jug, beat the eggs and oil together. Pour into the flour mixture and stir until combined. Stir in the carrots and sultanas. Spoon into the lined tin and smooth the surface.

Bake for 50 minutes or until the top feels springy to the touch and a skewer inserted in the middle of the cake comes out clean. Cool on a wire rack for 10 minutes, then turn out and allow to cool completely.

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