Diabetic Friendly Apple And Carrot Cake Recipe

Well there's a lull in cakes at the moment before the mad rush of Summer weddings, which is just as well really, as we had such heat last week, I know anything I had to make would have melted into a sticky heap.

So, in lieu of pretty cakes to show you, I have here a recipe for a Diabetic Friendly cake that I have baked for both my husband's grandmother, and my dad who are both diabetic.

Diabetic Friendly Apple And Carrot Cake Recipe

Ingredients:

280g self raising flour

120g Margarine

1 tsp Cinnamon (I missed this out in my dad's cake as he is sensitive to all spices, but it does add a nice flavour)

125g Walnuts, chopped (or equivalent in fruit if you have a nut allergy like me!)

100g Raisins

2 average sized dessert apples or pears, peeled cored grated

1 large carrot, peeled and grated

Grated peel of 1 orange

2 large Eggs,

4 tbsp Fresh orange juice

Obviously as with anything for diabetics that has any kind of sugar in, it should be eaten in sensible portions and in moderation, but it doesn't contain those horrible fake sugars like Splenda, just flavoured with fruit. Be sensible, and don't eat it all in one sitting as the fruit contains fructose which is still sugar!

1. Line and grease the base of a loaf pan with 4 cup capacity.

2. Preheat the oven to Gas Mark 3/175 degrees centigrade/350 degrees Fahrenheit

3. Place the flour in a bowl and cut in the margarine and stir in the cinnamon.

4. Stir in the walnuts (or extra dried fruit), raisins, apples/pears and carrot.

5. Add the orange peel, eggs and juice, then beat well until thoroughly combined.

6. Spoon the mixture into the prepared pan and smooth the top flat

7. Bake for about 1 1/4 hours, or until the cake is well risen and firm to touch.

8. Turn out on a wire rack to cool

9. Omnomnom.

I have hashed this recipe together from an American recipe that was all in cups, so hopefully the measurements are accurate enough, but on the whole, if a cake mixture is too runny, add more flour, if it's too dry add a splosh of milk or similar. It's not rocket science! It's good to remember this as sometimes eggs are bigger than others and make a cake wetter or drier than a recipe may require. If you bake regularly you'll be able to tell what consistency the cake should be.