SUCROSE-FREE CARROT CAKE

I like to have a slice of carrot cake with tea in the morning.  This is a very easy carrot cake recipe, and as it is Friday today, just the right day to bake, I have decided to share my carrot recipe with you.  Feel like treating your loved one with something sweet this weekend, I have just the cake recipe for you.

SUCROSE-FREE CARROT CAKE:
Makes 1 x 30cm cake
Time: 50 minutes + cooling time

INGREDIENTS:
350g cake flour
5ml bicorbonate of soda
10ml baking powder
5ml cinnamon
2,5ml ground ginger
250g fructose   4 large eggs
300ml vegetable oil
4 large carrots, grated
20g pecans, crushed
2 banans
FOR THE FROSTING:
100g fructose
50ml water
500g plain cream cheese
100g unsalted butter
50g finely chopped pecans.

METHOD:
1.  Pre-heat the oven to 180 g C. Prepare 2 x 30cm cake tins by greasing them well and      lining them with baking paper.
2.  Sift together the dry ingredients and spice into a large bowl.
3.  Mix together the fructose, eggs and vegetable oil.  Add to the dry ingredients and combine.
4.  Add the grated carrots, desiccated coconut, mashed bananas and pecans to the batter and mix to combine.
5.  Divide the batter between the 2 cake tins and place in the pre-heated oven.  Bake for 30-35 minutes until a skewer inserted comes out clen.
6.  While the cakes are baking, start preparing the frosting.  Combine the fructose and water in a smal saucepan over medium heat.  Allow to simmer for 7 to 10 minutes until the syrup has thickened.  Allow to cool.
7.  Cream together the cream cheese and butter for 3 minutes. Slowly pour in the fructose syrup while continuously beating.
8.  Remove the cakes from the oven after baking and allow to cool for 10 minutes in the pans.  Remove from the pans and place on wire racks to cool completely.
9.  When cooled, spread half of the frosting onto one of the cakes, place the other cake on top and spread the rest of the frosting over it.  Decorate the sides with chopped pecans.

Enjoy and have this weekend!!   Laurette