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Carrot Cake

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  • 2.5:1 ratio
  • RECIPE MAKES: 6 portions
  • PREP TIME: 20 minutes
  • COOK TIME: 25 minutes

This recipe makes 6 portions, 1 portion contains:

Total Fat

Carrot cake Step 1

Pre heat oven to 180˚C/160˚C fan/gas mark 4.

Step 2

In a bowl, add butter and sweetener, mix for 2 minutes until fluffy.

Step 3

Add MCTprocal™ , ground almonds, carbohydrate-free baking powder, walnuts, and cinnamon. Using fingers, rub the mixture to a sandy texture.

Step 4

Add egg, water, vanilla essence, sugar-free maple syrup and 8g of carrot, mix until a smooth, thick batter is formed

Step 5

Line a 12cm diameter spring loaded tin and pour in cake mixture. 6. Bake for 25 minutes or until a metal skewer inserted into the middle comes out clean.

Step 6

Transfer the cake to a wire rack and leave to cool completely.

Cream cheese icingStep 1

Add sugar-free icing sugar and cream cheese to a bowl, mix together.

Step 2

Add the double cream, continue to mix until combined.

Step 3

Using a palette knife, spread the cream cheese icing over the top of cake.

Step 4

Sprinkle the remaining 2g of carrot over the top, cut into 6 equal portions and serve.

MCTprocal™ is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.

Always check with your dietitian what is suitable for you.

  • Carrot Cake
  • 25g Butter, room temperature
  • 14g Sweetener e.g. Sukrin gold
  • 32g MCTprocal™
  • 64g Ground almonds
  • 3g Carbohydrate-free baking powder e.g. Barkat
  • 10g Walnuts, chopped
  • 2g Cinnamon
  • 2 drops Vanilla essence
  • 25g Egg, beaten
  • 30g Water
  • 10g Sugar-free maple syrup e.g. Walden Farms
  • 10g Carrot, finely grated
  • Cream cheese icing
  • 20g Sugar-free maple syrup e.g. Walden Farms
  • 20g Cream cheese, full fat
  • 6g Double cream e.g. Morrison's or Tesco